1-甲基环丙烯与乙烯吸收剂对黄金梨防褐保鲜效果的研究

Effect of 1-Methylcyclopropene and Ethylene Absorbent on Browning Prevention and Preservation of ’Whangkeumbae’ Pear

研究了0℃条件下0.5μL/L和1.0μL/L浓度的1-甲基环丙烯(1-MCP)与乙烯吸收剂(1小袋以及2小袋)不同处理对微孔保鲜袋包装的黄金梨防褐保鲜效果的影响。结果表明:0.5μL/L和1.0μL/L1-MCP处理均有效抑制了贮藏期内果实呼吸作用和乙烯释放,降低了果心酚类物质、丙二醛含量的增加和PPO活性的上升,延缓了果实硬度、可溶性固形物和可滴定酸含量的下降,减轻了果心褐变,但1-MCP处理均对果肉造成不同程度的伤害,贮藏210 d时产生果肉褐变;乙烯吸收剂处理可避免1-MCP对果实的伤害,其中乙烯吸收剂2小袋处理可使果实贮藏至240 d。

Effects of 1-methylcyclopropene(1-MCP)(0.5μL·L-1,1.0μL·L-1)and ethylene absorbent treatments(1 pouch,2 pouches)on preservation effect of‘Whangkeumbae’pear packed in microporous fresh bags were investigated at 0℃.The results showed that both 0.5μL/L and 1.0μL/L 1-MCP treatment inhibited obviously fruit respiration and ethylene release during storage,decreased the enhancement of fruit phenolic compounds,malondialdehyde content and PPO activity,delayed the reduction of fruits firmness,soluble solids content and titratable acidity,and reduced the core browning.However,1-MCP treatments caused varying degrees of damage to the fruits flesh,and flesh browning occurred after 210 days of storage.Ethylene absorbent of different treatments could avoid damage of 1-MCP treatment on fruits,and ethylene absorbent treatment(2 pouches)could extend the storage period of pear fruits to 240 d.