不同产地和1-MCP、MAP处理对安梨贮藏品质的影响

Effects of Different Producing Areas and 1-MCP and MAP on Storage Quality of ’Anli’ Pear

目的比较不同产地安梨果实的贮藏品质,探索采用不同浓度1-甲基环丙烯(1-MCP)处理方法和薄膜包装对安梨黑皮病的防控效果。方法以辽宁海城、绥中、天津蓟县产的安梨果实为实验材料,在低温(0±0.5)℃条件下冷藏180 d,之后在20℃货架下平衡24 h和放置7 d,然后对3个产地安梨果实的贮藏品质进行测定,同时对天津蓟县产安梨进行了不同浓度(0,0.5μL/L,1.0μL/L)的1-MCP处理和不同薄膜(聚乙烯膜(PE),聚氯乙烯膜(PVC))包装的防黑皮病实验研究。结果通过对果实的黑皮指数、外观色泽和内在品质进行综合分析发现,绥中安梨采收时的品质要优于海城和蓟县的安梨,但在冷藏180 d,20℃货架7 d期间,海城安梨的外观色泽和耐贮性最好,绥中次之,蓟县最差。与CK组相比,2种薄膜包装可在一定程度上抑制安梨果实黑皮病的发生,但1-MCP处理完全抑制了安梨低温贮藏后货架期果实的黑皮病(黑皮指数均为0),维持了果实较好的果皮颜色亮度和黄绿色程度,在一定程度上降低了果实的呼吸强度、乙烯释放量、乙醇含量和乙醛含量,从而延缓了果实的衰老,其中1.0μL/L 1-MCP处理组果实的硬度和可滴定酸含量较高,0.5μL/L 1-MCP处理组果实能维持较高的可溶性固形物含量。结论与CK组和2种薄膜包装组相比,0.5和1.0μL/L 1-MCP处理可作为控制安梨冷藏180 d后货架期的主要技术之一,其果实黑皮病控制指数较低,外观和内在品质良好。生产中不建议采用厚度为0.03 mm的PVC薄膜袋来贮藏安梨。如果安梨贮藏期低于180 d(中短期贮藏),可以采用厚度为0.02 mm的PE薄膜袋来进行自发气调贮藏。

The work aims to compare the storage quality of ‘Anli’pears in different producing areas,and explore the effects of different concentrations of 1-MCP treatment and film packaging on the prevention and control of‘Anli’pear skin browning.The fruits of‘Anli’from Haicheng and Suizhong of Liaoning and Jixian of Tianjin were used as test materials.After storage at(0±0.5)℃for 180 days,they were equilibrated at 20℃for 24 h and placed for 7 days in the shelf life.Then,the storage quality of‘Anli’pears from three producing areas was determined.At the same time,the experimental study based on 1-MCP treatment with different concentrations(0,0.5 and 1.0μL/L)and packaging with different films(PE and PVC)was carried out to prevent skin browning of‘Anli’pear from Jixian,Tianjin.Comprehensive analysis of fruit skin browning,external color and internal quality showed that,the quality of‘Anli’pear from Suizhong was better than that of Haicheng and Jixian when harvesting.However,during the 180-day storage period and 7 d at 20℃,the appearance color and storage endurance of'Anli'pear from Haicheng was the best,Suizhong was the second,while Jixian was the worst.Compared with CK,the two kinds of film packaging could to certain extent inhibit the skin browning of‘Anli’pear fruit,but different concentrations of 1-MCP treatment completely inhibited the skin browning(skin browning index of 0)of‘Anli’pear during shelf life after low temperature storage,which maintained the fruit peel color brightness and yellow-green degree.The use of 1-MCP reduced the respiration intensity,ethylene release,ethanol and acetaldehyde content of fruits to a certain extent,thus delaying the fruit senescence.The firmness and titratable content of fruits treated with 1.0μL/L 1-MCP were higher,and the SSC of fruits treated with 0.5μL/L 1-MCP could remain high.Compared with CK and two kinds of film packaging,0.5 and 1.0μL/L 1-MCP treatment can be used as one of the main techniques to control the shelf life of‘Anli’pear after the 180-day low temperature storage.Its skin browning is low and its appearance and internal quality are good.It is not recommended to use 0.03 mm thick PVC film bag to store‘Anli’pear in production.If the storage period of‘Anli’pear is less than 180 d(medium and short-term storage),0.02 mm thick PE film bag can be used for spontaneous modified atmosphere storage.