1-甲基环丙烯结合气调包装对红灯大樱桃贮藏品质的试验研究

Effect of 1-Methylcyclopropene Treatment and Modified Atmosphere Packaging on Preservation of “Hongdeng” Large Cherry Fruits

以"红灯"大樱桃作为试材,在预冷过程中分别用浓度为0.2μL/L,0.5μL/L,1μL/L 1-甲基环丙烯(1-MCP)对樱桃进行处理,处理结束后密封于厚度为0.04 mm气调袋(LDPE)中,在温度为0℃±0.5℃冷库中贮藏,在第7天、第14天、第21天分别对果实的生理指标及感官指标进行测定。结果表明:与单一MAP处理相对比,1-MCP处理协同气调包装(MAP)能够较好得减缓可溶性固形物、滴定酸含量、V_C含量及硬度下降,抑制呼吸作用,延缓樱桃果实衰老降低果实腐烂率,保持果实原有的口感风味色泽,且以0.5μL/L 1-MCP+MAP的效果最为显著。

＂Hongdeng＂ large cherry fruits were selected as experimental material in this study. The fruits were treated with 0.2 μL/L, 0.5 μL/L, 1 μL/L 1-Methylcyelopropene （1-MCP） during the period of precooling and sealed with 0.04 mm thickness low density polyethylene （LDPE） bags. The physiological indexes and sensory evaluation of cherries were detected at harvest after 7, 14, 21 days of storage at 0 ℃-0.5 ℃. The results showed that the fruits treated with 1-MCP ＋MAP cooperative treatment had better quality than the MAP single treatment due to the higher SSC, TA, Vc and firmness, and the lower respiration. 1-MCP ＋MAP cooperative treatment could decrease the rotting rate, delay the senescence rate, and retain the color and flavor. The optimal condition for treatment is 0.5 μL/L 1-MCP＋MAP.