1-MCP预处理对采后猕猴桃机械损伤导致品质变化的影响

Effect of 1-MCP Pretreatment on Kiwifruit Quality Changes Caused by Mechanical Damage after Harvest

机械损伤是导致猕猴桃采后流通中损耗的重要原因,研究1-甲基环丙烯(1-MCP)预处理对机械损伤猕猴桃品质的影响具有一定的实践参考价值和意义。以陕西“徐香”猕猴桃为试验材料,采用0.2、0.4、0.8μL/L 1-MCP对猕猴桃进行熏蒸处理,经运输和跌落损伤处理(模拟机械损伤)后于4℃下贮藏,定期测定猕猴桃呼吸强度、乙烯释放量、硬度、质量损失率、色值(C*值)、可溶性固形物(TSS)含量、可滴定酸(TA)含量的变化。结果表明:1-MCP预处理可有效抑制损伤猕猴桃呼吸高峰的出现和乙烯的释放,延缓硬度、TA含量、C*值的下降,抑制质量损失率和TSS含量的上升;其中以0.4μL/L 1-MCP处理对延缓猕猴桃品质下降的效果最好,可显著缓解机械损伤对猕猴桃的伤害。

Mechanical damage is a crucial reason of kiwifruit loss in postharvest circulation.It has practical reference value and significance to study the effect of 1-MCP pretreatment on the quality of kiwifruit with mechanical damage.Shaanxi‘Xuxiang’kiwifruits fumigated with 0.2,0.4 and 0.8μL/L 1-MCP,after transportation and drop damage treatment(simulated mechanical damage),were stored at 4℃and regularly measured for the changes of respiration intensity,ethylene release,hardness,mass loss rate,color value,soluble solid(TSS)content and titratable acid(TA)content.The results showed that 1-MCP pretreatment could effectively inhibit the occurrence of respiration peak and ethylene release of damaged kiwifruit,delay the decrease of hardness,TA,C*value,and inhibit the increase of mass loss rate and TSS content.It was concluded that 0.4μL/L 1-MCP treatment had the best effect on delaying the quality decline,and could significantly alleviate the mechanical damage of kiwifruit.