1-MCP复合MAP包装对无花果贮藏品质的影响

Effects of Combined Treatment of 1-MCP and MAP Packaging on Storage Quality of Figs

目的 研究不同含量1-MCP结合MAP包装处理对无花果低温贮藏和商业包装品质的影响。方法 以‘波姬红’无花果为实验材料,在贮藏温度(5±1)℃下,探究不同含量1-MCP(1.0、1.5、2.0μL/L)处理并结合PE(0.05 mm)包装膜对新鲜无花果贮藏品质的影响;在室温下,探究1.5μL/L 1-MCP处理并结合PE(0.05 mm)包装膜对商业包装无花果流通过程中品质的影响。结果 在低温下,1-MCP处理有利于维持无花果贮藏品质的稳定,其中1.5uL/L1-MCP处理后效果最显著,有效降低了无花果的腐烂指数,维持了果实的色泽、硬度等品质指标。对于商业包装无花果,单独用PE包装以及与1-MCP复合处理均有延长其保鲜期的效果,其中复合处理的效果更优。结论 1.5μL/L 1-MCP处理可有效延缓无花果的衰老进程,延长果实的低温货架期;1-MCP复合PE包装处理对商业包装无花果有积极作用,可有效保证无花果的流通品质。

The work aims to study the effects of combined treatment of 1-MCP and MAP packaging on low temperature storage and commercial packaging quality of figs. ’Boji Hong’ fig was used as experiment materials to study the effects of 1-MCP(1.0, 1.5, 2.0 μL/L) combined with PE(0.05 mm) packaging bag on keeping fig fresh at(5±1)℃ and the effect of 1-MCP(1.5 μL/L) combined with PE(0.05 mm) packaging bag at room temperature on the quality of commercial packaging figs during circulation. The results indicated that 1-MCP treatment was beneficial to maintain the stability of fig quality, and 1.5 uL/L 1-MCP fumigation treatment had the most significant effect, which could effectively reduce the decay rate of fig and maintain the color, hardness, etc. of fig. For commercial packaging figs, individually packed in PE with 1-MCP compound has extended its freshness effect. The compound treatment had the best effect. 1-MCP treatment at concentration of 1.5 μL/L can effectively delay the aging of figs and extend the low temperature shelf life of fruit. Combined treatment of 1-MCP and PE package has a positive effect on commercial packaging of figs and can effectively ensure the quality of fig circulation.