1-MCP处理对低需冷量桃冷链物流特性和风味的影响

Effects of 1-MCP treatment on cold chain logistics characteristics and flavor of peach with low chilling requirement

以低需冷量桃‘京清16号’为试材,研究了不同浓度1-MCP处理对低需冷量早熟溶质桃冷链物流特性和风味的影响。结果表明:冷链物流和货架期间,对照桃果实蔗糖、苹果酸含量及甜味、鲜味值急剧下降,货架期第2天出现酸味无味点,综合风味大大降低;在温度为(5±1)℃、相对湿度为80%—85%的条件下,用2.16μL∕L的1-MCP熏蒸24 h,可显著抑制桃果实蔗糖、果糖、葡萄糖及苹果酸含量的下降,较好地保持果实固有甜味、鲜味和质构特性,延缓果实酸味无味点的出现,降低果实失重率和腐烂率;到达目的地时,果实带皮硬度和果肉组织硬度分别为5.29 kg∕cm^(2)和3.26 kg∕cm^(2),果实蔗糖和葡萄糖含量分别为61.07 mg∕kg和34.41 mg∕kg,苹果酸含量为2.35 mg∕kg,酸味值高于无味点值,甜味和鲜味值高,综合风味佳。综上,2.16μL∕L的1-MCP处理可较好地保持果实固有风味和质构特性,降低果实失重率和腐烂率,延长货架期至3—4 d。

Taking peach variety‘Jingqing 16’as the test material,the effects of different concentrations of 1-MCP treatment on the cold chain logistics characteristics and flavor of low chilling requirement and early maturing melting flesh peach were studied.The results showed that during the cold chain logistics and shelf life,the content of sucrose and malic acid,as well as the sweetness and umami value of the control(CK)peaches decreased sharply.On the second day of shelf life,the tasteless spot of sourness appeared,and the overall flavor greatly decreased.At a temperature of(5±1)℃and a relative humidity of 80%—85%,2.16μL∕L 1-MCP fumigation for 24 hours could significantly inhibit the decrease of sucrose content,fructose content,glucose content and malic acid content in peaches,maintain the inherent sweetness,umami and texture characteristics,delay the appearance of tasteless spot in sourness,and reduce the weight loss and decay rate of the fruits.When arriving at the destination,the fruit firmness with peel and pulp firmness were 5.29 kg∕cm^(2) and 3.26 kg∕cm^(2) respectively.The sucrose content and glucose content of the fruits were 61.07 mg∕kg and 34.41 mg∕kg respectively,and the malic acid content was 2.35 mg∕kg.The sourness value was higher than the tasteless spot,and the sweetness value and freshness value were also higher,resulting in a better overall flavor.Overall,2.16μL∕L 1-MCP treatment could effectively maintain the inherent flavor and texture characteristics,ruduce the weight loss and decay rate of frults,and extend the shelf life to 3—4 days.