1-MCP结合MAP处理对不同冷藏期恭城月柿货架品质的影响

Effects of 1-MCP Combined with MAP on Shelf Quality of Gongcheng Yue Persimmon after Different Cold Storage Periods

目的为了探究1-MCP结合MAP处理对恭城月柿不同冷藏期后脱涩果实常温货架品质的影响。方法采用无处理(CK)、自发气调包装(MAP)、1-甲基环丙烯(1-MCP)处理和1-MCP处理结合自发气调包装(1-MCP+MAP)等4种方式,将月柿分别在未经冷藏、冷藏15 d和30 d后进行脱涩处理,研究其货架期间柿果的色差ΔE、可溶性固形物含量、呼吸强度、乙烯生成速率、果肉硬度、抗坏血酸含量和抗氧化能力等指标的变化情况。结果随着冷藏期的延长,柿果色差ΔE逐渐增加,可滴定酸(TA)含量、可溶性固形物(TSS)含量、硬度、抗坏血酸含量、超氧化物歧化酶(SOD)活性和总抗氧化能力(T-AOC)活性逐渐减小,冷藏30 d后果实的色差ΔE显著(P<0.05)增加,而抗坏血酸含量、SOD活性显著(P<0.05)降低,货架期缩短了6d。在未经冷藏货架期内,1-MCP,MAP,1-MCP+MAP处理方式均可延缓色差ΔE值变化,减少TA含量的流失,抑制呼吸强度和乙烯生成速率,保持果肉硬度、抗坏血酸含量、SOD活性、T-AOC活性,其中以1-MCP+MAP处理方法的效果最佳,1-MCP处理方法次之。结论1-MCP结合MAP的处理方法可以使柿果维持原有色泽,减少营养物质的流失,减缓呼吸代谢,保持果肉硬度和抗氧化能力,且冷藏期越短效果越好。

The work aims to explore the effects of 1-MCP combined with MAP on shelf quality of deastringent Gongcheng Yue persimmon under ambient temperature after different cold storage.This experiment used no treatment(CK),modified atmosphere packaging(MAP),1-MCP treatment and 1-MCP combined with modified atmosphere packaging(1-MCP+MAP)to treat the persimmons that carried out deastringency treatment after not cold storage,different cold storage periods(15 d and 30 d),effects of different treatments on persimmon fruit chromatism aberrationΔE,total soluble solids content,respiration intensity,ethylene production rate,firmness,ascorbic acid content and antioxidant capacity indexes of persimmon fruit during shelf life after different cold storage periods were studied.Along with the lengthen of cold storage periods,fruit chromatism aberrationΔE increased gradually,and fruit TA content,TSS content,flesh firmness,ascorbic acid content,SOD activity and T-AOC activity decreased gradually.At cold storage of 30 d,fruit chromatism aberrationΔE increased significantly(P<0.05),and ascorbic acid content,SOD activity decreased significantly(P<0.05),shelf life cut down 6 d.During shelf life without cold storage,the treatment methods of 1-MCP,MAP,1-MCP+MAP could postpone the change of chromatism aberrationΔE,reduce the losses of TA content,control respiration intensity and ethylene production rate,maintain flesh firmness and ascorbic acid content,SOD activity and T-AOC activity,among that 1-MCP+MAP was the best,1-MCP was the second.The treatment method of 1-MCP combined with MAP could persimmon fruit maintain original peel color,lessen nutrient substance losses,slow down respiratory metabolism,keep flesh firmness and antioxidant capacity,and the shorter the cold storage period,the better the effect.