1-MCP处理对芥蓝采后品质、抗氧化物及芥子油甙含量的影响

本文研究了1-甲基环丙烯(1-MCP)处理对芥蓝(Brassica alboglabra Bailey)采后品质、薹茎中抗氧化物及芥子油甙含量的影响。以空气处理为对照,将芥蓝在浓度为10μL.L-l的1-MCP环境中处理24 h,然后将其置于20℃下贮藏7 d。结果表明,1-MCP处理可明显延长芥蓝的采后货架期,延缓质量损失,降低软化腐烂率,抑制叶绿素降解及色相角的变化,还可抑制乙烯的生成及呼吸速率的增加。此外,1-MCP处理可延缓芥蓝中抗坏血酸、类胡萝卜素及芥子油甙含量的降低;经1-MCP处理的芥蓝薹茎中的总酚物质的积累也受到抑制,从而保持较高的抗氧化能力。上述结果表明,1-MCP处理在延长芥蓝采后货架期、保持其外观和营养品质、减少抗氧化物及芥子油甙等营养保健成分的流失等方面发挥了积极的作用。     

不同1-MCP处理对哈密瓜采后贮藏品质的影响

以西州密25号哈密瓜为试材,采用三种不同类型(国产粉剂、国产片剂、进口细颗粒剂)和不同浓度的1-MCP熏蒸处理15~18 h,研究对低温(6~8℃)贮藏条件下21 d哈密瓜果实的抗性生理及贮藏品质的影响。结果表明,在整个贮藏期内,以经过B1(进口1包/箱)、A2(国产片剂2片/箱)、C3(国产粉剂70 mg/m3)处理的果实硬度下降值较低;SSC有明显的升高;失重率较小;能提高SOD和CAT活性;有效保持西州密25号哈密瓜的贮藏品质。其中进口1-MCP保鲜剂的保鲜效果略优于国产的1-MCP产品。     

UV-C结合1-MCP处理对香梨采后果实品质及生理活性的影响

以库尔勒香梨(Pyresbretschnei deri Rehd)为试材,研究UV-C结合1-MCP处理对香梨采后品质及生理变化的影响,为香梨采后保鲜及病害控制提供理论依据。香梨采后用UV-C结合1-MCP处理,贮藏于低温(-1℃,RH：90%~95%)条件下,研究其对果实品质和生理活性的影响。结果表明：UV-C结合1- MCP处理能够显著抑制果实硬度的下降,保持较高的可溶性固性物含量,抑制VC含量和色度角的降低。经UV-C结合1-MCP处理的香梨呼吸跃变延后,呼吸高峰降低,乙烯释放量下降,乙烯释放高峰推迟。此外,UV-C结合1-MCP处理降低了细胞膜渗透率的上升,抑制了丙二醛(MDA)含量的增加。由此表明：UV-C结合1-MCP处理能够延缓香梨采后果实的生理衰老,保持果实品质。     

速冻低温保鲜处理对鲜切甘蓝品质的影响

以鲜切甘蓝为试材,用0.3%异VC+0.3%柠檬酸浸泡护色20 min,在1%柠檬酸+1%VC溶液中漂烫(65℃)1 min,然后分别在-20℃、干冰和-60℃温度下速冻后于-18℃或0℃条件下贮藏20 d,研究不同速冻与低温保鲜处理对鲜切甘蓝贮藏品质的影响。结果表明,经护色和漂烫后采用干冰速冻处理,于0℃下贮藏20 d,鲜切甘蓝仍能够较好地保持叶绿素、VC和还原糖等营养品质,抑制腐败微生物生长,具有良好的硬度、胶黏性、弹性、咀嚼性、回复性等质构特性,色泽正常,气味清香,其感官品质显著好于其他处理。     

UV-C复合热处理或1-MCP处理对西兰花保鲜效果的研究

以采后西兰花为试材,研究UV-C与热处理、1-MCP单独或复合处理对西兰花采后冷藏及货架期间品质的影响。结果表明,在冷藏(0℃)前,采用UV-C照射与热处理、1-MCP单独或复合处理,对西兰花在冷藏65 d和货架5 d期间的感官品质和营养成分均具有较好的保鲜效果。其中以0.25μL/L的1-MCP熏蒸20 h及复合UV-C照射600 s对西兰花的护绿、抑制花蕾开放以及保持VC和叶绿素含量的效果显著好于其他处理,感官品质评价总分较高;45℃热水处理5 min及复合UV-C照射处理对控制西兰花腐烂率的效果较好。     

茉莉酸甲酯处理对鲜切芹菜贮藏品质的影响

研究不同浓度的茉莉酸甲酯(1、10、50μmol/L)处理对鲜切芹菜常温(20℃)下贮藏4 d期间的生理及品质的影响。结果表明,与对照相比,茉莉酸甲酯处理可以抑制多酚氧化酶(PPO)和过氧化物酶(POD)活性以及多酚、叶绿素含量的下降,延缓失重率的上升和还原糖、丙二醛(MDA)含量的增加速率,有效地保持鲜切芹菜的贮藏品质,延缓衰老进程,尤其以1μmol/L浓度的茉莉酸甲酯处理的鲜切芹菜贮藏保鲜效果最好。     

基于主成分分析的出库猕猴桃最佳1-MCP使用浓度研究

为筛选和验证1-MCP在"贵长"猕猴桃的最佳使用浓度和可用性,首先将采摘后鲜果经货架摆放得到最佳口感样品(S0),并测定其各项指标。"贵长"猕猴桃鲜果于(0.5±0.5)℃、RH 85%~90%条件下贮藏120 d,出库后经不同浓度(0、0.5、0.75、1μL/L)1-MCP处理后进行模拟运输(5 d、22~25℃)和货架(6 d、22~25℃)试验,并定期测定各项指标,将各样品与最佳口感样品(S0)进行主成分分析。结果表明,1-MCP处理可延缓"贵长"猕猴桃后熟,但过高的浓度(1μL/L)会影响其食用品质;0.75μL/L浓度的1-MCP处理不仅可延长出库后"贵长"猕猴桃鲜果运输和货架寿命,还可保证其后熟软化和品质。模拟运输和货架结束后(11 d),0.75μL/L 1-MCP处理组猕猴桃果实的腐烂率、丙二醛含量分别较CK组低63.20%和11.06%,VC含量、还原糖含量、硬度分别较CK组高17.91%、97.30%和54.84%,并且抑制了果实呼吸强度和乙烯生成速率,保持果实较高的SOD活性,其硬度等指标与S0最为接近。     

高能电子束辐照处理对鲜切哈密瓜品质及微生物控制效果的影响

采用0.5、1.0、1.5、2.0 kGy四种剂量的高能电子束辐照处理鲜切哈密瓜,用PP材质托盘和PE保鲜膜包装,置于5℃温度、85 ％～95％相对湿度的冷库中贮藏,研究其对鲜切哈密瓜感官品质的影响和对病原微生物的抑制作用.结果表明:电子束辐照能有效抑制病原微生物的生长,辐照剂量越大,抑制效果越好.在贮藏13d时,1....     

1-MCP处理对山芹货架期品质的影响

为研究1-MCP处理对山芹货架期品质的影响,在常温（25 ℃）条件下以不同浓度的1-MCP处理（1、2、4 μL/L）山芹,测定其褐变度、黄化率、叶绿素、总酚、黄酮及抗氧化活性等指标,比较外观品质的变化。结果表明,1-MCP处理可显著延缓山芹叶绿素、总酚及黄酮含量的下降,抑制黄化和褐变,有效保持山芹货架期品质,货架6 d时仍保持较好的外观品质,其中4 μL/L 1-MCP处理的保鲜效果优于1 μL/L和2 μL/L处理。     

1-MCP处理对不同品种鲜切西瓜品质的影响

通过比较1-MCP处理对4种不同品种鲜切西瓜(红伟、绿野、金兰和金宝)贮藏过程中可溶性固形物、颜色及感官特性的影响,研究筛选适合于鲜切加工、货架期长的西瓜品种。经与对照组相比,1-MCP处理减缓了红伟和金宝2个品种西瓜可溶性固形物含量增加速率,降低其代谢速率和颜色变化,由此得出红伟和金宝是适合于鲜切加工的西瓜品种。     

不同包装贮藏方式对哈密瓜片品质的影响

以热风干燥制得的哈密瓜片为试材,研究了充N2、CO2和常压包装结合25、5℃处理哈密瓜片贮藏期内硬度、色差、总糖、总酚、黄酮、VC含量的变化。结果表明:与对照组相比,充N2包装、5℃低温处理条件有效保持了哈密瓜片的品质,在贮藏第10个月时,5℃充N2低温处理的哈密瓜片中总糖、总酚、黄酮、VC含量分别为0.814%、252.637 mg/kg、31.133μg/mg、1.600 mg/100 g;硬度和L*值为0.157 kg/cm2、67.140,其值均高于其他处理,其中25℃充N2包装对哈密瓜片的总酚、黄酮和硬度均有较好的保持,分别为219.460 mg/kg、27.660μg/mg和0.137 kg/cm2,5℃充CO2贮藏对哈密瓜片的色泽保持较好,为64.290,仅次于5℃充N2低温贮藏处理。由此可得,5℃充N2低温处理方式能够减缓哈密瓜片中总糖含量、总酚含量、黄酮含量、VC含量的降低,有利于延缓货架期哈密瓜片色泽的降低和提高VC的保留率。     

1-MCP和热处理对台农芒果贮藏品质的影响

以台农芒果为试材,研究了1-MCP(1μL/L)处理、热处理(50℃热水处理10 min)以及两者结合处理对台农芒果采后生理及贮藏品质的影响。结果表明:与对照相比,1-MCP处理和1-MCP处理+热处理可较好地保持果实的绿色,降低果实细胞膜的透性,保持较高的超氧化物歧化酶(SOD)活性,抑制丙二醛(MDA)的产生,对延缓果实衰老起到了积极的作用。同时,热处理+1-MCP处理还抑制了可溶性固形物(TSS)含量的增加和可滴定酸(TA)含量的下降,更好地提高了台农芒果的耐贮性。     

高能电子束辐照对鲜切牛蒡贮藏品质和褐变的影响

分别采用0.5、1.0 kGy剂量的电子束处理牛蒡鲜切片,测定分析其在(3±1)℃温度下贮藏8 d期间生理和品质的变化,研究不同剂量高能电子束辐照对鲜切牛蒡贮藏品质和褐变的影响。结果表明:高能电子束辐照处理能明显延缓鲜切牛蒡贮藏过程中的褐变;抑制多酚氧化酶(PPO)、苯丙氨酸解氨酶(PAL)、4-香豆酸辅酶A连接酶(4CL)的活性;降低总酚物质和丙二醛(MDA)含量,有助于维持鲜切牛蒡的贮藏品质。其中以1.0 kGy剂量辐照处理的鲜切牛蒡防褐变保鲜效果为好。     

温度变化和1-MCP处理对青椒贮藏品质的影响

以丰田新秀青椒为试材,模拟贮运过程中温度的变化,研究其对青椒品质的影响以及1-MCP处理在此过程中的保鲜效果。结果表明,贮运环境温度的变化容易导致青椒果实呼吸作用增强,失重率增加,可溶性固形物、可滴定酸、VC等营养成分消耗过快,硬度下降,造成衰败和腐烂;1-MCP处理可以显著抑制青椒由于温度变化而产生的代谢增强,从而较好地保持其可溶性固形物、可滴定酸、VC等营养成分,减少质量损失和腐败的发生,延缓果实的成熟和转红。10℃恒温结合1-MCP处理贮藏35 d的青椒商品率可达90%以上;模拟青椒贮运条件,采用1μL/L浓度的1-MCP熏蒸24 h,在10℃贮藏6d后,取出,盖上保温被在室温25℃条件下放置24h,再重新放入10℃冷库中贮藏28d时,青椒果实的商品率可达70%以上。     

1-MCP复合杀菌剂处理对“金红宝”甜瓜常温贮藏品质的影响

为探究不同处理对甜瓜常温贮藏效果的影响,以“金红宝”厚皮甜瓜为试材,研究1-甲基环丙烯(1-MCP)、1-MCP复合杀菌剂抑霉唑处理对甜瓜采后常温贮藏保鲜效果的影响。结果表明,1-MCP和1-MCP复合杀菌剂处理的保鲜效果均显著优于对照处理。其中,在延缓抗坏血酸含量和可滴定酸含量的下降,降低腐烂率、失重率等方面,1-MCP复合杀菌剂处理的保鲜效果优于1-MCP处理。综上所述,相较其他处理,1-MCP复合杀菌剂处理的保鲜效果最好,可以有效保持甜瓜的品质。     

Combined effects of 1-methylcyclopropene, calcium chloride dip, and/or atmospheric modification on quality changes in fresh-cut strawberries

The aim of this study was to determine the effects of 1-methylcyclopropene, 1-MCP (1 μL L⁻¹ for 24 h at 5 °C) on quality attributes and shelf life of fresh-cut strawberries. The 1-MCP was applied before (whole product) and/or after cutting (wedges), followed by storage in a continuous flow of air or air +1 μL L⁻¹ C₂H₄. The combined effects of 1-MCP and CaCl₂ dips (1% for 2 min) and/or CA (3 kPa O₂ + 10 kPa CO₂) were also examined. The application of only 1-MCP before and/or after cutting did not have a significant effect on firmness and appearance quality during storage for up to 12 days at 5 °C. The exposure to a continuous flow of 1 μL L⁻¹ C₂H₄ in air during storage did not increase the softening rate. 1-MCP applied before cutting or both before and after cutting of the strawberries increased respiration rates but reduced C₂H₄ production rates. Exposure to 1-MCP had a synergistic effect when combined with CaCl₂ plus CA. The combined treatment of 1-MCP + CaCl₂ + CA slowed down softening, deterioration rates, TA and microbial growth. Compared to the control, which had a 6-day shelf life, the shelf life of fresh-cut strawberries subjected to the combination treatment was extended to 9 days at 5 °C.     

Effect of 1-methylcyclopropene (1-MCP) on softening of fresh-cut kiwifruit,mango and persimmon slices

Ethylene production is enhanced by wounding during fresh-cut processing and the accumulation of this gas within the packages of fresh-cut fruit can be detrimental to their quality and shelf-life. The effect of 1-methylcyclopropene (1-MCP), an ethylene action blocker, applied before or after processing, on the quality of fresh-cut kiwifruit, mangoes and persimmons was evaluated during storage at 5 °C. Fresh-cut ‘Hayward’ kiwifruit slices softened at a slower rate and their ethylene production rate was decreased in response to 1-MCP application (1 μL L⁻¹ for 6 h at 10 °C) either before or after processing. A 2-min dip in 0.09 M (1%, w/v) CaCl₂ synergistically increased the effect of 1-MCP on firmness retention and 1-MCP did not affect the color (L* value) of fresh-cut kiwifruit slices. Softening and browning (decreasing L* value) were delayed when 1-MCP was applied directly on fresh-cut ‘Kent’ and ‘Keitt’ mango slices. Respiration rate of mango slices was not influenced by 1-MCP whereas the ethylene production was affected only towards the end of their shelf-life. Fresh-cut ‘Fuyu’ persimmons treated with 1-MCP after processing presented higher ethylene production rate, slower softening rate and slower darkening of color (decrease in L* value), whereas the respiration rate was not affected.     

1-MCP处理对砀山酥梨低温贮藏品质及生理的影响

以砀山酥梨为试材,采用不同体积分数(CK,0.5,0.75,1.0μ/L)1-甲基环丙烯(1-MCP)处理,在冷藏条件(2℃±1℃)下研究其贮藏品质和后熟生理指标变化。结果表明,1-MCP处理保持了砀山酥梨果实的新鲜度和果实的色泽(叶绿素);延缓了砀山酥梨在低温贮藏期间硬度的下降,可溶性固形物含量、总糖、可滴定酸和果实VC的下降,降低了果实的失质量率,明显推迟果实呼吸高峰的出现并降低其峰值,显著抑制果胶酶(PG)活性并维持较高过氧化物酶(POD)的活性,其中以0.5μL/L的1-MCP处理的贮藏效果最好。     

Physiology of fresh-cut ‘Galia’ (Cucumis melo var. reticulatus) from ripe fruit treated with 1-methylcyclopropene

‘Galia’ (Cucumis melo var. reticulatus L. Naud. cv. Galia) fruit were harvested at the three-quarter slip stage and treated with 1 μL L⁻¹ 1-methylcyclopropene (1-MCP) at 20 °C for 24 h. The fruit were processed and stored as fresh-cut cubes and intact fruit for 10 d at 5 °C. Ethylene production of fresh-cut cubes was approximately 4–5-fold higher than intact fruit at day 1. Afterward, the ethylene production of fresh-cut cubes declined significantly whereas that of intact fruit remained relatively constant at about 0.69–1.04 ng kg⁻¹ s⁻¹. 1-MCP delayed mesocarp softening in both fresh-cut and intact fruit and the symptoms of watersoaking in fresh-cut fruit. Continuously stored fresh-cut cubes and cubes derived from intact fruit not treated with the ethylene antagonist softened 27% and 25.6%, respectively, during 10 d storage at 5 °C while cubes derived from 1-MCP-treated fruit softened 9% and 17%, respectively. Fresh-cut tissue from 1-MCP-treated fruit exhibited slightly reduced populations of both total aerobic organisms and Enterobacterium, although the differences did not appear to be sufficient to explain the differences in keeping quality between 1-MCP-treated and control fruit. Based primarily on firmness retention and reduced watersoaking, 1-MCP treatment deferred loss of physical deterioration of fresh-cut ‘Galia’ cubes at 5 °C by 2–3 d compared with controls.