成熟度结合1-MCP处理与不同低温贮藏对塞外红苹果的保鲜效果

Effects of maturity combined with 1-MCP treatment and different low temperature storage on preservation of “Saiwaihong” apple fruit

以'塞外红'苹果为试材,将刚采摘的果实根据果皮颜色(淡红色、深红色)分为低和高2种成熟度,再将2种成熟度果实均采用0μL/L(CK)和1.0μL/L浓度的1-MCP处理后,放在0℃和2℃低温条件下贮藏。贮藏45、90、135 d时测定果实硬度、可溶性固形物含量(SSC)、可滴定酸(TA)、Vc、乙醇、乙醛、呼吸强度和乙烯释放量,同时调查果实腐烂/裂果和果皮、果心褐变情况。结果表明:与CK相比,1-MCP处理能较好保持贮藏135 d期间果实硬度、SSC、TA、Vc等内在品质,能明显(P≤0.05)降低果实腐烂率/裂果率和果心褐变率,完全抑制果皮褐变率,同时抑制乙醇和乙醛等有害物质的积累,延缓呼吸强度和乙烯释放量的增加,延缓果实衰老。结果还表明,成熟度低(淡红色)和0℃低温贮藏虽能较好地保持果实硬度,降低果实腐烂和果心褐变,但却出现了果皮褐变。初步判断2种成熟度塞外红果实贮藏后期的果皮褐变可能由0℃长期低温导致,而成熟度高(深红色)的果实和2℃条件下贮藏果实出现较高的果心褐变率和腐烂率由果实衰老造成。

In this paper,'Saiwaihong'apples were divided into low and high maturity based on peel color(light red and dark red)which were just picked from the tree.Two kinds of maturity apples were treated with 0μL/L(CK)and 1.0μL/L 1-MCP immediately,and then they were stored at 0℃and 2℃,respectively.When stored to 45,90,135 days,firmness,soluble solid content(SSC),titratable acid(TA),Vc,ethanol,acetaldehyde,respiration rate and ethylene release rate were determined,meanwhile,decay rate or cracking rate,peel and core browning rate were investigated of different treatments.The results showed that,compared to the CK treatments,1-MCP treatments could better maintain the fruit firmness,SSC,TA,Vc and other internal quality,reduce decay rate or cracking rate and core browning rate significantly(P≤0.05),completely inhibit the fruit peel browning rate,and inhibit the accumulation of ethanol,acetaldehyde and other harmful substances,slow down the respiration rate and ethylene release rate during 135 days.Although low maturity(light red)and 0℃low temperature storage could keep the fruit firmness,reduce decay rate and core browning rate,peel browning occured.We could draw the conclusion that peel browning of two kinds of maturity'Saiwaihong'apple occured may be caused by low temperature(0℃)for a long time,the higher core browning rate and decay rate of apples with the high maturity(dark red)and stored at 2℃were caused by the fruit senescence.