茶多酚和1-MCP处理对冷藏青脆李生理特性和贮藏品质的影响

Effects of tea polyphenols and 1-MCP treatment on physiological characteristics and storage quality of refrigerated Qingcui plum

为探讨茶多酚(Tea polyphenols,TP)、1-MCP(1-Methylcyclopropene,1-MCP)及两者复合处理对采后青脆李贮藏期果实品质和生理特性的影响,通过对青脆李进行1.0%TP、1.0μL·L^(-1)1-MCP、1.0%TP+1.0μL·L^(-1)1-MCP处理,在(4±1)℃、90%±5%相对湿度下贮藏,分析三种处理在贮藏期间对果实品质及生理特性的影响。结果表明,TP、1-MCP、TP+1-MCP三种处理对冷藏青脆李均有一定程度保鲜效果,TP+1-MCP处理保鲜效果更佳。TP+1-MCP处理延缓果实失重率升高;保持较高硬度和TA含量,贮藏结束时,硬度和TA含量分别是对照组1.8、1.9倍;抑制丙二醛积累和相对电导率升高,维持贮藏后期POD、SOD、CAT酶较高活性,酶活最大值分别高于对照组40.1%、17.5%、41.0%。采用主成分分析法分析四种处理所得数据,根据模型评价,综合得分从高到低排列为:TP+1-MCP>TP>1-MCP>CK。可知,TP+1-MCP复合处理青脆李保鲜效果最佳,可有效延缓果实软化,提高抗氧化酶活性,维持果实较高品质,延长青脆李果实贮藏期,为完善推广青脆李采后贮藏保鲜技术提供参考。

To study the effects of tea polyphenols(TP),1-Methylcyclopropylene(1-MCP),and their combined treatments on the fruit quality and physiological characteristics of postharvest Qingcui plum during the storage.The treatments of 1.0%TP,1.0μL·L^(-1)1-MCP,1.0%TP+1.0,1.0μL·L^(-1)1-MCP on plums was stored at(4±1)℃and 90%±5%relative humidity were employed to analyze the effects of the three treatments on fruit quality and physiological characteristics during the storage.The results showed that the three treatments of TP,1-MCP and TP+1-MCP had a certain degree of freshness preservation effect on the frozen plums and the TP+1-MCP treatment had better freshness preservation effect,and the TP+1-MCP treatment could significantly delay the increase of weight loss rate of the fruits,maintain higher hardness and TA content and at the end of the storage,the hardness and TA content were 1.8 and 1.9 times higher than those of the control,reduce the increase in malondialdehyde and relative conductivity,and maintained higher activities of POD,SOD and CAT enzymes at the end of storage,with the maximum values of enzyme activities higher than those of the control group by 40.1%,17.5%and 41.0%,respectively.Principal component analysis was used to analyze the data obtained from the four treatments,and according to the model evaluation,the comprehensive scores were ranked from high to low:TPA+1-MCP>TP>1-MCP>CK.It indicated that the TP+1-MCP composite treatment had the best preservation effect on Qingcui plum,which could effectively delay fruit softening,improve antioxidant enzyme activity,maintain high fruit quality,increase the storage period of Qingcui plum and provide a reference for the improvement and promotion of post-harvest storage and preservation technology for Qingcui plum.