外源乙烯熏蒸对1-MCP处理猕猴桃货架品质的影响

Effects of Exogenous Ethylene Fumigation on Shelf Quality of Kiwifruit Treated by 1-methylcyclopropylene

以1-甲基环丙烯(1-MCP)处理并低温贮藏120 d的‘徐香’猕猴桃为试材,采用200 mg·L^-1外源乙烯分别熏蒸5 h和10 h,测定和分析果实在10 d常温货架(20℃)期间的品质指标变化,以期为猕猴桃商品化处理技术提供参考依据。结果表明:与不经乙烯处理的果实相比,外源乙烯熏蒸提高了1-MCP处理猕猴桃的呼吸速率和乙烯释放速率,保持了较高的可溶性糖含量和果肉色泽a^*值,加快了果肉、果心硬度以及可滴定酸含量的下降,明显提高了果实在货架期的感官品质,其中乙烯熏蒸10 h的效果较好。外源乙烯熏蒸可以促进1-MCP处理猕猴桃在货架期的正常后熟,降低1-MCP对果实食用品质的不利影响。

After being treated with 1-methylcyclopropylene(1-MCP)and stored at low temperature for 120 days,’Xuxiang’kiwifruit was chosen as the experimental material.Taking the untreated fruit as the control,kiwifruits were fumigated with 200 mg·L^-1 of exogenous ethylene for 5 hours and 10 hours respectively,and the changes of fruit quality indexes during the shelf life of 20℃in 10 days were determined and analyzed.The results showed that exogenous ethylene fumigation accelerated the respiration and ethylene release rate of kiwifruits treated by 1-MCP,and increased the soluble sugar content and flesh color value of a*.The flesh,fruit core firmness and titratable acid content were also decreased.The sensory quality of kiwifruits in the shelf life were significantly improved by exogenous ethylene fumigation,the effect of which for 10 hours was better.Kiwifruits treated by 1-MCP before storage and exogenous ethylene fumigation after storage,which could promote the normal post-ripening of the fruit in the shelf life and reduce the adverse effect of 1-MCP on the edible quality,were able to better meet the needs of consumers.