1-MCP和简易气调处理对采后子芋贮藏品质的影响

Effects of 1-MCP and Simply Controlled Atmosphere Treatment on Postharvest Son-taro Quality in Storage Period

针对芋艿易于腐烂、不耐贮藏的现象,采用3因子3水平正交试验设计L9（33）,研究了1-MCP不同浓度（0.02、0.04、0.06 mg/kg）、简易气调（抽气、充N2和常压）和贮藏温度（6℃、10℃和室温）处理对子芋贮藏品质的影响。结果表明：10℃和室温处理的子芋腐烂指数（贮藏150 d）、还原糖含量（贮藏90 d）均显著低于6℃处理的（p〈0.05）;10℃贮藏的子芋褐变指数显著低于6℃的（p〈0.05）。充N2和10℃复合处理能明显抑制子芋的氧化褐变,1-MCP和室温组合处理具增效保鲜作用。确定较佳的工艺组合为：采后子芋用0.02-0.06 mg/kg 1-MCP熏蒸处理24 h,装保鲜袋后充N2、10℃贮藏,或抽气、室温贮藏。150 d后,子芋的腐烂指数（5.6%-7.9%）、褐变指数（4.3%-9.8%）均显著低于对照（p〈0.05）,维生素C（2.97-3.94 mg/100 g）和淀粉（24.9%-32.5%）含量明显高于对照。

In order to solve the perishable and intolerance storage of son-taroes, the effects of 1-MCP concentration（ 0.02, 0.04, 0.06 mg/kg）, simply controlled atmosphere（ pumping air, balance N2, atmospheric pressure）, and storage temperature（6 ℃, 10 ℃, room temperature） on the quality of postharvest son-taroes in storage period were studied by the orthogonal design L9（33）. The results showed that the decay index（storage 150 d）, reducing sugar content（storage 90 d） of son-taroes under 10 ℃ and room temperature storage conditions were significantly lower than those of 6 ℃（ p〈0.05）, respectively, the profile browning index of son-taroes under 10℃ storage condition was significantly lower than that of 6 ℃（p〈0.05）. Balance N2＋10 ℃ combined treatment could obviously inhibit the browning of son-taroes. 1-MCP treatment combined with room temperature could play a synergistic preservative effect. The better combination were： postharvest son-taroes fumigation closed with 0.02-0.06 mg/kg 1-MCP for 24 h,loading in the bags, balance N2＋10 ℃ or pumping air ＋ room temperature storage. After 150 d of storage, the decay index（ 5.6%-7.9%）, browning index（ 4.3%-9.8%） of son-taroes were significantly lower than those of the control（ p〈0.05）, and vitamin C（ 2.97-3.94 mg/100 g） and starch（ 24.9%-32.5%） contents were obviously higher than that of the control.