不同1-MCP处理对水蜜桃采后生理及贮藏品质的影响

通过探讨1-甲基环丙烯(简称1-MCP)对水蜜桃的保鲜效果及机理,寻找一种既有效又适合在广大果农中推广,而且符合食品安全的水蜜桃保鲜方法。以江苏省张家港市凤凰镇的凤凰水蜜桃(Prunus persica)为试验材料,研究分析了利用0.3μL·L-1的1-MCP分别处理果实12,24,48h后,放置在冷藏(3±1)℃和室温条件下的保鲜效果。结果表明:在冷藏条件下,1-MCP处理24h的水蜜桃能够有效地保持可溶性固形物含量和细胞膜透性,抑制果实失重、呼吸强度和多酚氧化酶(PPO)活性,处理48h的水蜜桃在保持果实硬度、可溶性糖含量,降低MDA含量方面好于其他冷藏组;在室温条件下,1-MCP处理24h的水蜜桃能够有效地保持果实硬度、细胞膜透性和可溶性固形物及可溶性糖含量,有效抑制果实失重、呼吸强度;常温贮藏过程中,一直存放于1-MCP密闭环境中的果实保鲜效果不如其他处理组,说明1-MCP的作用效果随贮藏时间的延长而下降。由于1-MCP具有无毒、低量、高效等优点,而且其操作方法简便易行,没有任何环境污染,不仅适合大规模商业应用,而且适合广大果农使用。总之,利用0.3μL·L-1的1-MCP处理水蜜桃24h是一种经济、安全、有效、可行的保鲜方法,在采后水果保鲜中具有极大的应用前景和推广价值。

Effect of Different 1-MCP Treatments on Water Peach Postharvest Physiology and Quality during Storage

In order to explore the effect and mechanism of 1-methylcyclopropene (1-MCP) and find out an effective way which fit the food safety policy and easy to be promoted. The Fenghuang water peaches picked from Zhangjiagang city, Jiangsu province, were selected as the experiment materials. At refrigerated and normal temperature, the preservation effect was compared and analyzed exposed to 0.3 μL· L-1 1-MCP for 12, 24, 48 h respectively. The results showed that at refrigerated temperature, the 24 h treatment was more effective in maintaining the soluble solids contents and membrane permeability, slowing down the weight loss, respiration rate and the polyphenol oxidase. At normal temperature, the 24 h treatment was more effective in maintaining the firmness, membrane permeability and soluble solids content, slowing down the weight loss and respiration rate,effect of 1-MCP decreased with the storage time extended. In all, due to its non-toxic, high efficiency advantage, the 24 h treatment of 0.3 μL· L-1 1-MCP was effective in peach storage and much more suitable for promotion.