D-VCNa结合1-MCP对杏梅贮藏品质及特性的影响

Effects of D-VCNa Combined with 1-MCP Treatment on Storage Quality and Characteristics of Apricot Fruit

目的探索异抗坏血酸钠(D-VCNa)结合1-甲基环丙烯(1-MCP)处理,对杏梅贮藏期间品质、生理及其抗氧化能力的影响,为延缓杏梅果实采后品质下降、延长贮藏期提供理论依据。方法以杏梅为实验材料,采用D-VCNa与1-MCP(密闭熏蒸24 h)结合处理杏梅果实,并置于温度为(4±1)℃、相对湿度为85%~90%的条件下贮藏,测定贮藏期间不同处理组杏梅果实的各项生理生化指标及抗氧化能力。结果 D-VCNa处理对果实硬度影响不大,然而1-MCP单独处理及结合处理均可明显抑制果实硬度的下降,其中又以结合处理效果最好;D-VCNa和1-MCP单独处理及两者结合处理均有效延缓了杏果实品质的下降;在贮藏后期,处理果实均保持了较高的多酚含量和抗氧化能力。此外,处理组提高了果实抗氧化系统相关酶POD和SOD活性,在贮藏前期抑制了PPO活性。结论 D-VCNa结合1-MCP处理可以有效保持杏梅的贮藏品质,提高其抗氧化能力,延长其货架期。

The work aims to investigate the effects of D-VCNa combined with 1-MCP treatment on the quality, physiology and oxidation resistance of apricot fruits during the storage, so as to provide theoretical basis for delaying the postharvest quality loss and prolonging the storage period of apricot fruits. With apricot fruits as the experimental material, they were treated with D-VCNa and 1-MCP（confined fumigation for 24 h） and stored at（4±1）℃, 85%~90% RH. The physiological and biochemical indices and antioxidant capacity of different treatment groups during the storage were determined. The results showed that the fruit firmness was almost unaffected by D-VCNa, but the decline of fruit firmness was greatly delayed by 1-MCP, or by combining with D-VCNa; and the effect of 1-MCP combined with D-VCNa treatment was the best. The decline in quality of apricot fruit was effectively delayed by D-VCNa, 1-MCP alone or their combination. All treatments could maintain higher polyphenol content and antioxidant capacity at the later stage of storage. Furthermore, the activity of POD and SOD of fruit antioxidant system was improved by the treatment groups and the activity of PPO was inhibited at the early stage of storage. D-VCNa combined with 1-MCP treatment can effectively maintain the storage quality, improve the antioxidant capacity and prolong the shelf life of apricot fruits.