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

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。

Effects of 1-MCP and hot-air treatments on postharvest physiology and quality of Red Fuji apples

In this experiment the just harvested apples (cv. Red Fuji) were classified into four groups: (1) Control group: apples were stored in cold storage (for 4 months) and then on shelf (20℃ for 7 days). (2) 1-methylcyclopropene(1-MCP) treatment: apples were subjected to 1-MCP treatment (1 μL/L,18 h). After the 1-MCP treatment, they were stored in cold storage and then put on shelf. (3) Hot air treatment: apples were treated with 38℃ for 4 days and then moved to cold storage and then put on shelf. (4) Combined treatment: apples were subjected to 1-MCP treatment(1 μL/L,18 h); after the 1-MCP treatment, they were treated with 38℃ for 4 days and then moved to cold storage and then put shelf. Afterwards, the fruit's ethylene release rate, respiration rate and quality indexes were monitored during the cold storage and shelf life conditions. It was found that fruit of all treatments had weaker ethylene release rate and respiration rate and higher firmness. Hot air treatment was remarkably effective in the raise of SSC (soluble solid content)/TA(titrable acidity). It maintained higher non-water-soluble pectin and lower water-soluble pectin. Heat treatment delayed the senescence process in the cold storage. 1-MCP treatment was effective in the inhibition of chlorophyll degradation in the pericarp and relative conductivity raise, with delayed fruit ripening and senescence process. The combined treatment delayed the decrease of chlorophyll and TA content, and maintained cell membrane stability and better flavor.