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1-MCP对美国杏李采后生理及贮藏品质的影响 总被引:3,自引:1,他引:2
以美国杏李(PluottoUSA)风味玫瑰果实为试材,研究了1-甲基环丙烯(1-methlcyclopropene)对果实采后生理和贮藏品质的影响。在室温(20±1)℃下采用浓度为0、0.5、1.0、1.5μL/L的1-MCP对风味玫瑰果实进行处理12h,处理后的果实在室温条件下贮藏。结果表明:整个贮藏过程中1.0μL/L处理组均能抑制果实的乙烯释放速率和呼吸强度,呼吸高峰延缓出现,峰值明显低于对照组;减缓果实硬度的降低和果实软化速度,在贮藏前期、中期处理组的果实硬度始终较高,末期与对照组趋于一致。降低了美国杏李果实的腐烂率的发生;有效抑制了果实可溶性固形物、可滴定酸、Vc含量的丧失,保持其贮藏品质。但在室温下1-MCP处理延长美国杏李的货架期是有限的。 相似文献
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周洲摘译 《柑桔与亚热带果树信息》2013,(5):75-75
据《Hortscicence》2013年2月的一篇研究报道,来自加拿大安大略省农业部的研究人员研究了采后快速连续甲基环丙烯(1-MCP)处理对苹果果实品质和贮存期病理的影响。 相似文献
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为了探究采前褪黑素和1-MCP处理对百香果采后保鲜效果的影响,以台农一号百香果为试材,研究采前喷施200μmol/L褪黑素、5.0μg/L 1-MCP、200μmol/L褪黑素+5.0μg/L 1-MCP和清水(对照)对百香果贮藏期果实生理和营养品质的影响,为百香果采后保鲜技术的研发提供理论依据。结果表明,与对照相比,采前褪黑素和1-MCP处理均可以显著抑制百香果贮藏后期果实失重率、皱缩指数、果皮MDA含量和果皮相对电导率的增加,延缓好果率、果皮含水量和果实硬度的降低,有效保持果实可溶性固形物、可滴定酸、维生素C、可溶性蛋白含量,提高果实SOD和CAT等抗氧化酶活性。综上,采前褪黑素和1-MCP处理均可以明显延缓百香果贮藏期间果实的衰老,有效保持果实的贮藏品质,其中,褪黑素和1-MCP复合处理的效果要好于单一处理,且保鲜效果最佳。 相似文献
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【目的】分析采前喷施1-甲基环丙烯(1-methylcyclopropene,1-MCP)对贮藏期巴梨果实褐变、品质和后熟性的影响,为延长西洋梨贮藏期的适宜采前处理措施的制定提供参考。【方法】果实成熟前12 d(2016年7月29日)喷施300 mg·L-11-MCP,处理果实分别在8月10日(1-MCP)和8月17日采收(1-MCP+后采)。以喷施清水为对照,对照果实8月10日采收,采后果实放入冷库中贮藏(-1.1℃)。【结果】贮藏前3个月,3个处理果实均无褐变发生。贮藏4个月,对照处理果实果心褐变率为33.33%,1-MCP和1-MCP+后采处理果实无褐变发生,3个处理果实均能正常后熟;贮藏5个月,对照果心和果肉褐变率达66.67%,果实不能正常后熟;1-MCP处理果实无褐变发生,1-MCP+后采处理果心褐变率为21.74%,显著低于对照处理,2个处理果实均能正常后熟。贮藏4个月和5个月,2个采收期的1-MCP处理果实硬度、果皮叶绿素含量和可滴定酸含量显著高于对照,可溶性固形物含量显著低于对照,而且二者之间除果实硬度差异显著外,其余果实品质无显著差异。同时,采... 相似文献
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1-MCP二次处理对猕猴桃果实采后生理生化及贮藏效果的影响 总被引:14,自引:1,他引:14
为进一步提高1-MCP在果实贮藏保鲜上的应用价值,以金魁美味猕猴桃果实为试材,对采后果实经1-MCP一次处理和二次处理后对果实生理生化和贮藏寿命的影响进行了比较。结果表明,1-MCP处理显著地降低了果实的硬度、维生素C含量的下降速率,强烈地抑制了乙烯的生成速率和呼吸速率,延缓了果实淀粉酶、氯霉素乙酰转移酶(CAT)、超氧化物歧化酶(SOD)活性高峰的到来,且1-MCP重复处理的效果更为突出,它极其有效地在一次处理的基础上进一步延长了果实的贮藏寿命,很好地保持了果实品质。 相似文献
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乙烯是引发跃变型果实后熟衰老的主要因素。1-MCP作为一种新型乙烯受体抑制剂,通过与乙烯受体不可逆的结合,抑制与乙烯相关的一系列生理生化反应,延缓果蔬后熟衰老的进程。从采后果实的乙烯、呼吸作用、果实品质、果实软化等方面,综述1-MCP在控制采后果蔬品质劣变中的作用,为进一步扩大1-MCP在果蔬采后贮藏保鲜中的应用提供理论依据。 相似文献
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1-MCP处理及MA包装对晴朗油桃采后生理和品质的影响 总被引:4,自引:0,他引:4
以“晴朗油桃”果实为试材,研究在冷藏条件下,不同浓度的1-MCP(1-Methylcyclopyopene,1-甲基环丙烯)处理及MA(改进气调)包装对果实PPO(多酚氧化酶)和POD(过氧化物酶)活性、果实硬度、可溶性固形物含量、可滴定酸含量以及在室温条件下对呼吸强度的影响。结果表明,1-MCP处理及MA包装可降低果实PPO和POD的活性,推迟PPO和POD峰值的出现时间,延缓果实的衰老,减轻褐变程度,有效延缓果实硬度和可滴定酸含量的下降,但对可溶性固形物含量无影响。1-MCP处理可以显著抑制果实的呼吸强度。降低果实的呼吸峰值。 相似文献
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以"早金酥"梨为试材,经不同浓度(0.0(CK)、1.0、2.0、4.0μL·L~(-1))1-MCP处理后,放置在(0±0.5)℃条件下贮藏105d,研究其品质变化。结果表明:不同浓度1-MCP处理均显著抑制了果实乙烯的合成,降低了果实呼吸强度,较好地保持了果实中可滴定酸含量和维生素C含量,维持了果实硬度,提高了果实的品质,但对果实可溶性固形物含量的变化无明显的影响。1-MCP处理对"早金酥"梨贮藏保鲜效果显著,以2.0μL·L~(-1)的1-MCP处理效果最好。 相似文献
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Seok-Kyu Jung 《The Journal of Horticultural Science and Biotechnology》2013,88(1):102-106
SummaryThe objectives of this study were to determine the efficacy of 1-methylcyclopropene (1-MCP) treatment on ripening of ‘Tsugaru’ fruit at different stages of maturity (early, mid-, and late harvest) and the responses of the early- to late-maturing apple cultivars,‘Tsugaru’,‘Hongro’ and ‘Fuji’, respectively, during storage at ambient temperature (20º ± 2ºC). Fruit at different stages of ripening were treated with 0.5, 1.0, or 2.0 µl l–1 1-MCP for different durations (e.g., 1.0 µl l–1 1-MCP for 8 h, 16 h, or 24 h) or with various delays before treatment (e.g., 1.0 µl l–1 1-MCP on the day of harvest, or 1 d, or 2 d later). Application of 1-MCP to unripe fruit inhibited ethylene production, lowered the rate of respiration and maintained titratable acidity (TA) more effectively than when more mature fruit was treated. However, the effects of 1-MCP on flesh firmness were similar for apples at mid- or late harvests. 1-MCP treatment of early-harvested fruit of the early-maturing ‘Tsugaru’, which had the highest level of ethylene production and respiration rate, inhibited softening and loss of TA to a greater extent than for late harvested fruit. The same pattern of softening was found for ‘Hongro’ and ‘Fuji’. Firmness of ‘Tsugaru’ and ‘Fuji’ apples was maintained after 8 h treatment with 1.0 µl l–1 1-MCP, while a 16 h treatment was required for ‘Hongro’. Treatment delays of ≤ 2 d before the application of 1-MCP had no negative impact on fruit firmness. Overall, these results indicate that 1-MCP can be used to maintain the quality of non-refrigerated apples. 相似文献
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E. Giraldo M.J. Szczerbanik K.J. Scottpez J.E. Paton D.J. Best 《The Journal of Horticultural Science and Biotechnology》2013,88(2):162-166
SummaryStorage of the ‘Nijisseiki’ cultivar of Japanese pears was studied over three seasons for periods up to 36 weeks at 0°C. Storage in 50 μm thick low-density polyethylene (LDPE) bags at 0°C considerably delayed yellowing in all experiments, even after fruit was removed to 20°C for 1 week at the end of storage. The addition of an ethylene absorbent made from potassium permanganate on aluminium oxide (Purafil II) further delayed yellowing. Carbon dioxide levels in both treatments varied, but were generally in the range 2–3%. Oxygen levels remained high, generally 16–19%. In bags without Purafil, ethylene levels rose slightly during storage and were generally about 0.15 μl l–1. When Purafil was included in the bags, the ethylene level was reduced 10-fold or more. A sensory test indicated that the use of LDPE bags and ethylene absorbent resulted in fruit with better eating quality than fruit stored in air. Disorders over the 3-year investigation were low even after long-term storage. The use of polyethylene bags reduced the severity of flesh browning, and flesh spot decay was virtually absent. The use of bags increased the severity of core browning. Inclusion of an ethylene absorbent in bags reduced the severity of disorders, particularly core browning. Treatment of the fruit with 1-methylcyclopropene (1-MCP), before or during storage, resulted in higher ethylene levels in the polyethylene bags. At the concentrations used, 1-MCP did not improve the storage of ‘Nijisseiki’ compared to the use of polyethylene bags with Purafil II. 相似文献
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Penta Pristijono Konstantinos Papoutsis Christopher J. Scarlett Michael C. Bowyer Quan V. Vuong Costas E. Stathopoulos 《The Journal of Horticultural Science and Biotechnology》2017,92(5):521-529
Mature green tomatoes (Solanum lycopersicum L. cv Neang Pich) were exposed to 13.6 kJ m?2 UV-C or 0.5 μL L?1 1-MCP or combination of 13.6 kJ m?2 UV-C and 0.5 μL L?1 1-MCP, with appropriate untreated controls. After treatment, tomatoes were stored in air containing 0.1 μL L?1 ethylene at 20°C and 100% RH. The untreated fruit ripened significantly faster than those of all other treatments. UV-C treatment alone was able to delay fruit ripening by up to 5 days longer compared to untreated fruits whilst the additional of 1-MCP further delayed fruit ripening. UV-C and 1-MCP treatments alone or in combination had significantly slower ethylene production rates throughout the storage period. The fruit treated with the combination of 1-MCP and UV-C was significantly firmer and had higher total phenolic content compared to that of the other treatments. However, there was no difference between treatments in soluble solids content/titratable acids ratio, chlorophyll content, lycopene content and total antioxidant activity. These results show that UV-C and 1-MCP treatment delay ripening and improve the quality of tomatoes in the presence of low-level ethylene during storage. This new treatment could be used to extend the shelf-life of mature green tomatoes through the supply chain without the use of refrigeration. 相似文献
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1-MCP对不同成熟度粉红女士苹果贮藏生理和品质的影响 总被引:7,自引:0,他引:7
以粉红女士苹果为试材,研究了1-MCP对不同成熟度果实贮藏生理的影响。结果表明,用0.5μL/L的1-MCP在20℃下处理粉红女士苹果24h,显著降低果实在0℃贮藏期间呼吸速率、乙烯释放速率和ACC氧化酶活性,延缓果实硬度和可滴定酸含量下降。虽然不同成熟度的果实呼吸高峰和乙烯释放速率到达平台期的时间不同,但1-MCP处理对不同成熟度果实品质的影响无明显差异。SDS-PAGE分析表明粉红女士苹果在贮藏过程中出现了分子质量分别为37.1、18.0、16.6ku的3条特异性蛋白条带,1-MCP处理显著抑制特异蛋白表达,延缓特异蛋白出现的时间。 相似文献
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1-MCP对不同成熟度白凤桃冷害发生的影响 总被引:2,自引:0,他引:2
以白凤桃果实为材料,研究了1-甲基环丙烯(1-MCP)对低温冷藏条件下果实成熟生理和冷害发生的影响。实验采用25μL/L1-MCP分别对底色转白期(MG)和成熟期(RR)桃果实进行处理,然后置于(0±1)℃冷库中贮藏24d。结果表明,1-MCP处理都能够延缓MG和RR果实的后熟软化进程,降低乙烯释放量,并抑制了果实快速软化阶段的PG酶活性;1-MCP处理提高了贮藏后期MG果实的硬度,降低了出汁率,加剧了冷害的发生程度,1-MCP处理对RR果实的冷害发生率没有显著影响,表明1-MCP对桃冷害的发生程度与果实成熟度有关。 相似文献
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【目的】明确不同厚度的保鲜袋自发气调包装对‘新梨7号’采后生理和贮藏品质的影响。【方法】将‘新梨7号’分别采用厚度为0.02、0.03、0.04和0.05 mm的PE袋扎口处理形成自发气调环境,于温度(0±0.5)℃、相对湿度90%~95%条件下贮藏,并以0.02 mm PE袋不扎口为对照处理,定期测定各处理相关指标,并统计果实腐烂率、果柄保鲜指数。【结果】不同厚度保鲜袋内气体成分在第30天时达到平衡,气调能力水平由高到低依次为0.05 mm>0.04 mm>0.03 mm>0.02 mm PE袋,采用上述包装进行自发气调处理均能够抑制果皮h°值、Fm、Fv和Fv/Fm的下降;果柄保鲜指数随保鲜袋厚度增加显著升高,果实腐烂率显著低于对照;显著降低果实维生素C含量,冷藏后期货架期间各处理果实硬度、可滴定酸含量显著高于对照。各处理乙醛含量极低,乙醇检测不出。【结论】‘新梨7号’为较耐CO2且极不易发生褐变的梨果品种。筛选出适合‘新梨7号’自发气调包装袋为0.03 mm PE袋,可有效保持果面绿色,降低果实腐烂率但显著降低维生素C含量。 相似文献
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采后1-MCP和热处理对红富士苹果生理变化和贮藏品质的影响 总被引:11,自引:3,他引:11
采用1-MCP(浓度为1μL/L,18h)、热空气(HA)38℃-96h及2者结合对富士苹果进行处理,处理后的果实置于(0±0.5)℃条件冷藏4个月,然后置于20℃条件下7d(模拟货架期)。试验发现在整个贮藏过程中所有处理组均能抑制果实的乙烯释放速率和呼吸强度,减缓果实硬度的降低。热处理组对固酸比的上升有显著作用,保持了较高的非水溶性果胶含量和较低的水溶性果胶含量。热处理在贮藏过程中对于果实硬度的保持与对照组相比起到一定的作用,但加速了果皮中叶绿素含量的降解。1-MCP处理组能够较好地抑制果实果皮的褪绿,保持果皮中较高的叶绿素含量,初期抑制细胞膜透性的上升,延缓果实的后熟衰老。结合处理组较好地保持果实膜的完整性,减缓了由热处理所引起的果皮叶绿素的降解,并保持较高的含酸量,保持了较好的风味品质。 相似文献
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1-甲基环丙烯对甜樱桃果实褐变的影响(英文) 总被引:4,自引:0,他引:4
在预实验基础上,(24±1)°C,RH80%-90%条件下,采用1μL/L甲基环丙烯(1-MCP)对甜樱桃处理24h,后置于(0±0.5)℃条件下冷藏18d,对果实的褐变参数及相关酶活性进行检测。结果表明,1μL/L1-MCP明显抑制甜樱桃果实L觹和H°值的下降及苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)和过氧化物酶(POD)活性的上升。(0±0.5)℃贮藏18d后,1-MCP处理的果实风味和口感无明显变化,色泽和综合评分明显优于对照(P<0.05)。 相似文献
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热水和1-MCP处理对杧果贮藏效果的影响 总被引:3,自引:2,他引:3
研究了常温下热处理、1-MCP处理及热处理结合1-MCP处理对杜果果实贮藏效果的影响。结果表明:热处理能有效控制杧果采后炭疽病的发生,改善果实外观,提高好果率,延长贮藏时间,但使呼吸增强,不能抑制果实后熟和减少果实失重率;1-MCP处理能降低果实在贮藏过程中的呼吸强度,抑制果实的后熟,减少果实失重率,但对炭疽病的防治无效;热处理结合1-MCP处理在一定程度上结合了2者的优点,该处理既有效的控制了炭疽病的发生,又延缓了杧果果实的后熟进程,延长了贮藏时间,且对杧果果实的品质无不良影响。所有处理对成熟时的可溶性固形物含量、可滴定酸含量及糖酸比无影响,且对蒂腐病的防治效果也均不理想。 相似文献