基于主成分分析法评价1-MCP处理对‘蓝丰’蓝莓果实品质及生理的影响

Effects of 1-MCP Treatment on‘Bluecrop’Blueberry Fruits Quality and Physiology Based on Principal Component Analysis

为了探究不同剂量1-甲基环丙烯(1-Methylcyclopropene,1-MCP)处理对蓝莓果实品质及生理的影响,以‘蓝丰’蓝莓为试材,分别采用0、0.5、1.0、1.5、2.0μL/L的1-MCP处理24 h后,定期测定货架期(25℃)果实品质及生理指标。在此基础上,采用主成分分析结合相关性分析筛选出1-MCP的最适使用剂量。结果表明:1-MCP处理可有效降低果实腐烂率和失重率,抑制可溶性固形物、可滴定酸及VC含量的下降,增加总酚、类黄酮及花青素含量,有效减缓丙二醛含量和脂氧合酶活性的升高,提高苯丙氨酸解氨酶、过氧化物酶和多酚氧化酶的活性。主成分分析结合相关性分析的结果显示1.0μL/L 1-MCP对货架期蓝莓果实的保鲜效果最佳。以上研究结果可为1-MCP在蓝莓采后贮藏保鲜及销售过程中的实际应用提供一定的参考。

This study aimed to investigate the effects of different doses of 1-methylcyclopropene(1-MCP)treatments on the quality and physiology of blueberry fruits.The‘Bluecrop’blueberry fruits were selected as raw materials and treated with 1-MCP with 0,0.5,1.0,1.5,2.0μL/L respectively for 24 h,and then the quality and physiological indices were determined regularly during the shelf life(25℃).On this basis,the principal component analysis combined with correlation analysis was applied to screen out the optimal 1-MCP dose.The results showed that 1-MCP treatment could effectively reduce the decay rates and weight loss rates of fruits,inhibit the decline of total soluble solids,titratable acid,and vitamin C contents,increase the total phenols,flavonoids,and anthocyanins contents,and efficaciously slow down the elevation of malondialdehyde contents and lipoxygenase activities,while enhance the activities of phenylalanine ammonia lyase,peroxidase,and polyphenol oxidase.The results of principal component analysis combined with correlation analysis showed that 1.0μL/L 1-MCP treatment presented the best preservation effects on blueberry fruits during the shelf life.These results can provide some references for the practical applications of 1-MCP in the postharvest storage and marketing of blueberries.