箱式气调结合1-MCP对软枣猕猴桃冷藏期品质及风味物质的影响

Effect of Box-Type Modified Atmosphere Packaging Combined with 1-MCP on Quality and Flavor Compounds of Actinidia arguta during Cold Storage

为了提高软枣猕猴桃在贮藏和销售中的商品性, 采用箱式自发气调、1 - 甲基环丙烯（1-methyllcyclopropene,1-MCP）及气调结合1-MCP的3 种处理,研究其对‘长江一号’软枣猕猴桃冷藏期微环境气体成分、软果率和腐烂率、生理、营养品质及风味物质变化的影响.结果表明：在冷库（0±0.5）℃中,冷藏期软枣猕猴桃在塑料箱式气调处理中自发形成的贮藏条件为CO2：2.2%～3.1%、O2：17.7%～18.6%;气调结合1-MCP处理中自发形成的贮藏条件为CO2：2.2%～2.7%、O2：18.1%～18.6%.气调、1-MCP及气调结合1-MCP处理均能抑制软果率和腐烂率的上升,延缓硬度和可滴定酸含量下降,保持良好的可溶性固形物和VC含量,降低果实的呼吸强度和乙烯生成速率,与对照相比,3 种处理均有显著性差异（P〈0.05）,且气调结合1-MCP处理保鲜效果最为明显,1-MCP处理其次,对照品质最差.软枣猕猴桃风味物质主要由醛类、醇类、烷烃类和酯类组成,果实中主要的风味物质是反式-2-己烯醛和己醛,二者相对含量在软枣猕猴桃贮藏期相对含量中占84%左右.随着冷藏期的延长,气调、1-MCP及气调结合1-MCP处理的醛类、醇类和烷烃类相对含量均有不同程度的下降,酯类物质相对含量上升.

In order to improve the marketability of hardy kiwifruit （Actinidia arguta） during storage and sale, the separateand combined effects of box-type modified atmosphere packaging （MAP） and 1-methyllcyclopropene （1-MCP） treatmenton gaseous components, percentages of softened fruits and decayed fruits, and physiology, nutritional quality and flavorchanges during cold storage of ‘Changjiang No. 1’ hardy kiwifruit were investigated. The results showed that in refrigeratorat （0 ± 0.5） ℃, the spontaneous atmosphere for hardy kiwifruits without 1-MCP treatment consisted of 2.2%–3.1% CO2and 17.7%–18.6% O2, while that for those with 1-MCP treatment was composed of 2.2%–2.7% CO2 and 18.1%–18.6%.All three treatments inhibited the increase in decay incidence and softening incidence, slowed down the decrease in fruitfirmness and titratable acid content, maintained higher contents of VC and soluble solids, and reduced respiration rate andethylene production rate, indicating significant differences compared with the control （P 〈 0.05）. The combined treatmentprovided the best maintenance of hardy kiwifruit quality, followed by 1-MCP alone, and the quality of control fruits wasthe worst after storage. The main flavor compounds in hardy kiwifruit were aldehydes, alcohols, and esters, which weredominated by trans-2-hexenal and hexanal, accounting for about 84% of the total flavor compounds. With prolonged coldstorage, aldehydes, alcohols and hydrocarbons in all the three treatment groups declined, whereas the relative contentof esters increased.