纳他霉素结合1-MCP处理冬枣果实的耐贮性研究

Study on the Storability of Winter Jujube Fruits Treated with Natamycin Combined with 1-MCP

探讨纳他霉素结合1-MCP处理对冬枣果实耐贮性的影响,以促进其产业健康、可持续发展。以湖南地区冬枣为试材,果实经0.5、1.0 mg/mL纳他霉素结合1.0μL/L 1-MCP处理后于(4±1)℃条件下进行贮藏,同时以蒸馏水喷施为对照(CK)。结果表明,贮藏90 d时,与CK相比,1.0 mg/mL纳他霉素结合1.0μL/L 1-MCP处理组的好果率提高了58.82%,失重率减少了28.63%,VC含量提高了46.28%,前期还原糖、可溶性固形物含量的增加量及游离酸的降低量有所减缓;同时在峰值时期,果实果胶酶、淀粉酶活性以及呼吸、乙烯释放量有所降低,而SOD和CAT活性有所升高,且均具有显著性差异(P<0.05)。总体上,0.5或1.0 mg/mL纳他霉素结合1.0μL/L 1-MCP处理对提高冬枣果实耐贮性的效果明显。纳他霉素与1-MCP结合作为一种新型防腐鲜剂为冬枣果实长期高效、绿色、环保贮藏提供了方向,具有一定实际意义。

In the present study,the storage property of winter jujube fruits after natamycin treatment combined with 1-MCP was investigated,aiming to promote the healthy and sustainable development of their industry.Winter winter jujube fruits in Hunan Province were used as the experimental materials,which were treated with 0.5 and 1.0 mg/mL natamycin combined with 1.0μL/L 1-MCP and stored at (4±1)℃.At the same time,the distilled water treatment group was employed as control(CK).The results showed that 1.0 mg/mL natamycin treatment combining 1-MCP after 90 days storage could increase the good fruit rate by 58.82% and VC content by 46.28%,while descend the weight loss rate by 28.63% of fruits compared with CK.The increase in reducing sugar and soluble solid contents and the decrease in free acid in the early stage were slowed down.Meanwhile,the fruit pectinase,amylase activities and respiration,ethylene release during the peak period were obviously decreased,while SOD and CAT enzymes activities were remarkably improved(P<0.05).The effects of 0.5 or 1.0 mg/mL natamycin treatment combined with 1.0μL/L 1-MCP were significant.The combination of natamycin and 1-MCP used as a new preservative could provide a direction for the long-term,high-efficiency,green and environmental protection storage of winter jujube fruits,which has a certain practical significance.