纳米乳涂膜和1-甲基环丙烯处理对枇杷果实保鲜效果的影响

Effects of Nanoemulsion Coating and 1-Methylcyclopropene on Quality Maintenance of Loquat Fruits

以‘白砂’枇杷果实为实验材料,以清水处理为对照,研究了纳米涂膜保鲜剂(nanoemulsion coating,NC)-1处理、1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理、NC-1+1-MCP处理对枇杷在低温(4℃)贮藏30 d过程中品质和生理代谢的影响。结果表明:NC-1+1-MCP处理对枇杷的贮藏品质保持效果最佳,除VC含量外,贮藏结束时,该组果实硬度、腐烂率、质量损失率都显著低于其他处理组,且NC-1+1-MCP处理更显著抑制了枇杷在贮藏过程中苯丙氨酸解氨酶的活力,从而抑制了木质素的积累;同时抑制了多酚氧化酶和过氧化物酶的活力,从而延缓了果实的褐变衰老。研究结果表明,相比于单一的NC-1或1-MCP处理,NC-1+1-MCP处理对枇杷保鲜效果更好。

In this study,the effects of nanoemulsion coating(NC)-1,1-methylcyclopropene(1-MCP)and NC-1+1-MCP treatments on the quality and physiological metabolism of white-fleshed loquat fruits during30days of storage at4℃.Fruits treated with distilled water were used as control.The results showed NC-1+1-MCP had the best effect on preserving the quality of loquat fruits.At the end of storage,hardness,decay incidence and mass loss percentage but not VC content were significantly lower in the NC-1+1-MCP treatment group than in the other groups.NC-1+1-MCP treatment significantly inhibited the activity of phenylalanine ammonia-lyase(PAL)and consequently inhibiting the accumulation of lignin during storage.At the same time,NC-1+1-MCP treatment inhibited polyphenol oxidase(PPO)and peroxidase(POD)activity,thereby delaying pericarp browning and senescence of loquat fruits.The results showed that NC-1+1-MCP treatment had a better effect on loquat preservation than single treatment with NC-1or1-MCP.