1-MCP和货架温度对“乔纳金”苹果贮后品质的影响

Effect of 1-MCP and Shelf Temperature on the Shelf Quality of ’Jonagold’ Apple

为了提高"乔纳金"苹果货架期间的商品价值,减少货架损失,本试验将苹果经1-甲基环丙稀(1-MCP)处理后置于(0±1)℃冷库贮藏3个月,然后存放于不同的货架温度(5、10、15、20℃),研究不同货架温度对1-MCP处理后果实感官品质和营养特性的影响。结果表明:经过3个月的贮藏,"乔纳金"苹果果实品质下降较快,未经1-MCP处理的对照组货架时间短,果实硬度低,1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力下降快,适合短期贮藏,以5℃和15℃货架温度货架放置8 d较好;1-MCP处理可以较好地维持"乔纳金"苹果贮藏期间较高的品质,有效地延迟货架期果实品质的下降,从综合效果来看,1-MCP处理组在短期8 d货架时间,可以放置在15℃较高温度下,而长期货架放置(24 d)时,在低温5℃和10℃条件下苹果的感官和品质较好。本研究结果为"乔纳金"苹果的贮藏保鲜和货架期的选择提供了技术支持。

To enhance the commercial value and reduce the loss during shelf life, the ’Jonagold’ apples treated by1-methylcyclopropene(1-MCP) were stored at(0±1)℃ cold storage for three months, and then deposited at different shelf temperature(5, 10, 15, 20 ℃), and the effects of different shelf temperatures on sensory quality and nutritional characteristics of the apples were studied. The results showed that, the quality of ’Jonagold’ apple decreased rapidly after three months of storage, the control group showed the shortest shelf life and lowest firmness, and fast decrease of free radical scavenging ability of 1,1-diphenyl-2-picrylhydrazyl(DPPH), which suggested it was suitable for short-term storage, and the commercial value kept well at 5 ℃ and 15 ℃ of shelf temperature for 8 days.However, 1-MCP treatment could better maintain higher quality of ’Jonagold’ apple during storage and effectively delay the decrease of fruit quality during shelf life. Comprehensively considering, the 1-MCP treatment group could be stored at 15 ℃ if the shelf life was 8 days, while the apples had better sensory quality and nutritional characteristics at 5 ℃ or 10 ℃ if the shelf life was 24 days. Results of this study would provide meaningful technical support for storage and preservation and choice of shelf life of ’Jonagold’ apple.