不同保鲜剂对蜂糖李生理特性和贮藏品质的影响

Effects of Different Preservatives on Postharvest Physiological Characters and Storage Quality of Fengtang Plum Fruit

用七种果蔬保鲜剂浸泡处理蜂糖李,通过测定56天贮存期内腐烂率、失重率、呼吸强度、褐变度、硬度、维生素C(Vitami C,Vc)、可溶性固形物(soluble solids content SSC)、可滴定酸(Titratable acidity,TA)、固酸比以及丙二醛(Malondialdehyde,MDA)的含量,研究不同保鲜剂处理对蜂糖李果实采后低温(4±2)℃贮藏过程中贮藏品质及生理特性的影响。结果表明:低温贮藏时所有保鲜剂均不同程度地抑制了蜂糖李的劣变,其中1-甲基环丙烯(1-Methylcyclopropene,1-MCP)组在贮藏期内的没有腐烂,且综合品质最好;山梨酸钾组和抗坏血酸组次之;儿茶素组在维持硬度和保持维生素C含量方面表现优异;葡萄籽提取物组和褪黑素组短期贮藏(28d)保鲜效果较好,之后下降迅速;氯化钙组与空白组无明显差异。

Fengtang plum were soaked with seven fruit and vegetable preservatives,and the effects of different preservatives treatment on the storage quality and physiological characteristics of postharvest Fengtang plum at low temperature(4±2)℃were studied by measuring the contents of rotting rate,weight loss rate,respiratory intensity,browning degree,hardness,vitamin C(Vc),soluble solids content(SSC),titratable acid(TA),solid acid ratio and malondialdehyde(MDA)during 56 days storage.Results showed that all the preservatives inhibited with varying degrees of honey Plumfruits deterioration during the low temperature storage.The 1-methylcyclopropene(1-MCP)group had zero rotting rate,and the overall quality was the best;Potassium sorbate group and ascorbic acid group were take second place;Catechins group showed excellent performance in maintaining hardness and vitamin C content;Grape seed extract group and melatonin group had the better fresh-keeping effect after short-term storage(28 days),and then decreased rapidly;There was no significant difference between calcium chloride group and blank group.