1-MCP处理对圆黄梨MA包装果实冷藏效果研究

研究不同MAP袋和1-MCP浓度对圆黄梨冷藏特性影响。结果表明：0.02 mm PE袋维持果实可滴定酸含量、色泽,抑制黑心,效果好于0.04 mm PVC袋。1-MCP处理有利于保持MAP贮藏果实货架期品质、果柄保鲜和抑制黑心,对0.02mm PE袋果实生理的调节作用大于0.04 mm PVC袋;0.5μL/L1-MCP处理可抑制0.04 mm PVC袋果实黑心,但贮藏后期（180 d）风味变淡,甚至出现异味。MAP袋冷藏圆黄梨可忍受4.7%CO2,无黑皮病、果肉褐变等伤害,但果实品质下降,CO2浓度应以〈3%为宜。圆黄梨最佳贮藏条件：0.02 mm PE袋＋1-MCP处理,180 d货架期品质良好,其余处理可短期贮藏（≤90 d）。此外,试验发现果实SSC与黑心指数显著负相关。

Effects of MAP Bag and 1-MCP Treatment on Characters of "Wonhwang" Pear Fruit during Cold Storage

The effects of different modified atmosphere packaging(MAP) bags and 1-MCP concentrations on the quality and fresh-keeping of "Wonhwang" pear fruit during cold storage were studied.The results indicated that 0.02 mm PE bag was more effective for maintaining fruit titratable acid(TA) content and skin color,and inhibiting core browning than 0.04 mm PVC bag.1-MCP treatment was useful for keeping fruit good quality and fresh in the shelf life,and controlling core browning of the fruit packaged in MAP bags,it had greater regulation function on the physiology of fruits in 0.02 mm PE bags than that of fruits in 0.04mm PVC bags.The core browning of fruits in 0.04mm PVC bags could be inhibited by 0.5 μL/L 1-MCP treatment,but the fruit flavor thinned,even came up abnormal flavor during later storage.Fruits in MAP bags during cold storage could tolerate 4.7% CO2 without black skin disease and fresh browning caused by high concentration of CO2,but their quality was reduced,so the concentration of CO2 should be less than 3%.The optimum condition for long-term(180d) storage of "Wonhwang" pear fruit was 0.02 mm PE bag plus 1-MCP treatment,while the other treatments were just suitable for short-term(≤90d) storage of "Wonhwang" fruit.In addition,soluble solid content(SSC) had a significantly negative correlation with core browning index of the fruit.