不同1-MCP对布福娜保鲜效果的影响

Effect of 1-MCP of Different Concentrations in Fresh-keeping of Kadsura Coccinea

目的通过探究不同的1-甲基环丙烯(1-Methylcyclopropene,1-MCP)处理对布福娜保鲜效果的影响。方法以布福娜为实验材料,分别采用不同含量(0,0.5,1.0,1.5μL/L)的1-MCP处理布福娜,4组果实均置于(4±1)℃低温下贮藏,在贮藏期间每10 d测定1次布福娜果实的生理指标。结果不同的1-MCP处理均能有效抑制布福娜贮藏期的果实呼吸强度,不仅可以延缓质量损失率、腐烂率、相对电导率、pH值和丙二醛的增加速度,还可以抑制含水率,以及还原糖、可溶性固形物、可滴定酸和Vc等含量的降低。其中,1.0μL/L的1-MCP处理效果要优于0.5,1.5μL/L处理。结论 1-MCP处理布福娜果实的保鲜效果良好,有利于延长布福娜果实的贮藏期,保持较好的果实品质,以1.0μL/L的1-MCP处理效果最佳,可用于布福娜采后保鲜。

The work aims to investigate the effects of different concentrations of 1-methylcyclopropene (1-MCP) on preservation quality of Kadsura coccinea fruits.Kadsura coccinea fruits were used as experiment materials and treated by 1-MCP of different concentrations (0,0.5,1.0,1.5 μL/L).The four groups of fruits were stored at low temperature (4±1)℃ and the physiological indexes of the four groups were determined once every 10 days.1-MCP of different concentrations could inhibit the respiration intensity of Kadsura coccinea fruits during storage,delay the increase of mass loss rate,rot rate,relative conductivity,pH and malondialdehyde and restrain the reduction of water content,reducing sugar,soluble solids,titratable acid and Vc.The effect of 1-MCP with 1.0 μL/L concentration was better than that with 0.5 μL/L and 1.5 μL/L concentration.1-MCP treatment can obtain good preservation effects on Kadsura coccinea fruits due to prolonging storage longevity and keeping the original fruit quality.The best preservation method is 1-MCP with 1.0 μL/L concentration,which can be used for Kadsura coccinea fruits postharvest preservation.