1-甲基环丙烯处理结合塑料袋包装对核桃青果采后贮藏品质的影响

Effects of 1-MCP treatment combined with plastic bag packaging on postharvest storage quality of green walnut fruit

探究1-甲基环丙烯(1-MCP)处理结合塑料袋包装对核桃青果采后贮藏品质的影响。采用1-MCP结合塑料袋抽真空、1-MCP结合塑料袋更换保鲜剂、1-MCP结合塑料袋和裸放(CK)4种处理方式,将核桃青果置于温度(1±0.5)℃、相对湿度85%~90%的贮藏环境中,贮期测定果仁水分、油脂、蛋白质、丙二醛含量及脂氧合酶活性,油脂酸值、过氧化值和核桃青皮褐变指数等指标,贮后(100 d)测定好果率和感官评价。结果表明:1-MCP处理结合塑料袋包装能抑制果仁水分、油脂、蛋白质含量的下降,降低果仁油脂酸值、果仁油脂过氧化值、果仁脂氧合酶活性、果仁丙二醛含量及核桃青皮褐变指数,提高核桃青果贮后的好果率及感观品质,综合贮后好果率和感观评分,以1-MCP结合塑料袋更换保鲜剂处理核桃青果贮后果实品质最佳。

The effects of 1-methylcyclopropene(1-MCP) treatment combined with plastic bag packaging on postharvest storage quality of green walnut fruit were investigated. The green walnut fruit was stored at(1±0.5)℃ and 85%-90% relative humidity with four treatments: 1-MCP combined with plastic bag vacuum, 1-MCP combined with plastic bag replacing preservative, 1-MCP combined with plastic bag and no packaging. The moisture, oil, protein and malondialdehyde contents and lipoxygenase activity of kernel, and acid value and peroxide value of the oil and pericarp browning index of walnut were measured during storage, then the good fruit rate and sensory evaluation after storage for 100 d were conducted. The results showed that 1-MCP treatment combined with plastic bag packaging could inhibit the decrease of moisture, oil and protein contents of the kernel, decrease the acid value, peroxide value, the lipoxygenase activity, malondialdehyde content and pericarp browning index, and improve the good fruit rate and sensory quality of stored green walnut. Considering good fruit rate and sensory score after storage, the quality of the fruit treated by 1-MCP combined with plastic bag replacing preservative was the best.