不同采后处理对翠冠梨果实品质的影响

为探讨不同采后处理对翠冠梨果实生理生化变化的影响,筛选出适宜翠冠梨果实常温贮藏的保鲜技术,本试验以翠冠梨果实为试验材料,研究0.25 μL·L^-1 1-甲基环丙烯(1-MCP)处理、2.0%氯化钙处理和1.5%壳聚糖处理对20℃模拟转货架条件下翠冠梨果实品质变化的影响。结果表明,0.25 μL·L^-1 1-MCP处理、2.0%氯化钙处理和1.5%壳聚糖涂膜处理能够显著降低货架期间翠冠梨果实腐烂率和失重率,推迟呼吸峰值的出现,使果实硬度、可溶性糖含量(TSC)、可滴定酸(TA)含量和维生素C(Vc)含量维持较高水平;同时,3种处理均能够有效减缓梨果实色泽褐变速度,抑制多酚氧化酶(PPO)活性,降低膜相对透性和丙二醛(MDA)含量,延缓过氧化物歧化酶(SOD)、过氧化氢酶(CAT)和过氧化物酶(POD)活性的降低。主成分分析(PCA)表明,1.5%壳聚糖涂膜处理对翠冠梨常温货架期的保鲜效果最佳,其次为0.25 μL·L^-1 1-MCP处理、2.0%氯化钙处理。本研究结果为采后处理在翠冠梨果实常温贮藏的应用提供了理论依据。

Effect of Different Postharvest Treatments on the Quality of Cuiguan Pear

In order to investigate the effects of different postharvest treatments on the preservation of Cuiguan pear, and screen out the fresh-keeping technology which is suitable for Cuiguan pear storage at room temperature, fruits of Cuiguan pear were treated with 0.25 μL·L^-1 1-methylcyclopropene (1-MCP), 2.0% calcium chloride and 1.5% chitosan, and the changes of different quality parameters during shelf life under ambient temperature were determined.The results indicated that: 0.25 μL·L^-1 1-MCP treatment, 2.0% calcium chloride treatment and 1.5% chitosan coating treatment could reduce the rotten rate and weight loss rate, delay the appearance of respiratory peaks, and keep soluble sugar(TSC) content, titratable acid(TA) content and vitamin C(Vc) content at higher levels. In addition, browning of fruit color and polyphenol oxidase (PPO) activity were inhibited, membrane relative permeability and malondialdehyde(MDA) content were reduced, and the activity of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) were delayed under the three post-treatments. Principal component analysis (PCA) revealed that 1.5% chitosan coating treatment had the supreme preservation effect on the shelf life of Cuiguan pear at room temperature, followed by 0.25 μL·L^-1 1-MCP treatment and 2.0% calcium chloride treatment. The results of this study provide a theoretical basis for the post-harvest treatment of the Cuiguan pear at room temperature.