摘要
芒果因其果形美观、色美肉甜,享有"热带果王"之美誉。以"桂热10号"为材料,研究不同浓度1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理后果实品质和生理的变化。结果表明:1-MCP在芒果采后贮藏过程中发挥重要作用,不仅能降低果实的发病率和转黄指数,而且还能延缓果实可溶性固形物和呼吸强度的上升、降低VC含量的下降速率。1-MCP处理能有效提高超氧化物歧化酶(superoxide dismutase,SOD)活性、抑制丙二醛(malondialdehyde,MDA)含量积累。因此,1-MCP在芒果采后贮藏过程中,能保持果实品质,延缓果实成熟,提高果实的耐贮性,其中以1-MCP浓度为0.5μL/L时,芒果果实贮藏效果较好。
Mango,enjoys a fame as the "king of tropical fruit" because of its beautiful shape and sweet meat.Mango fruits(cv. Guire 10)were used to study the effects of different concentration of 1-methylcyclopropene(1-MCP)treatment maintaining postharvest quality and physical characteristics of mango fruits. These results showed that:1-MCP played an important role in the process of postharvest storage. Compared with the control,the incidence and yellowing rate of the fruit were reduced by 1-MCP,and rise of soluble solids and respiration intensity of the fruit were delayed,and declining rate of the accumulations of VCwas reduced. What's more,the superoxide dismutase(SOD)activity were increased by the 1-MCP,and the accumulations of malondialdehyde(MDA)in the fruits treated with 1-MCP were inhibited. Therefore,1-MCP could maintain the fruit quality,delay fruit maturity and improve fruit storability in the process of mango postharvest storage. Among these experiment,the mango fruits storage effect was better when the concentration of 1-MCP was 0.5 μ L/L.
作者
刘荣
刘清国
雷朝云
黄海
龚德勇
范建新
LIU Rong, LIU Qing-guo, LEI Chao-yun, HUANG Hai, GONG De-yong, FAN Jian-xin(Institute of Subtropical Crops, Guizhou Academy of Agricultural Sciences, Xingyi 562400, Guizhou, Chin)
出处
《食品研究与开发》
CAS
北大核心
2018年第14期197-201,共5页
Food Research and Development
基金
贵州省农业科学院自主创新专项([2014]001号)
贵州省科研机构服务企业行动计划项目([2015]4002号)
贵州省科技计划项目(黔科合支撑[2016]2526号)
贵州省科技计划项目(黔科合NZ[2015]3001号)
推进黔西南试验区建设科技合作专项资金项目(黔西南科合2015-09)
贵州省人才基地项目([2016]22号)
关键词
1-甲基环丙烯处理
采后芒果
贮藏品质
生理
常温
1-methylcyclopropene 1-MCP treatment postharvest mango fruits storage quality physiology
ambient temperature