摘要
为延长‘佛见喜'梨果实货架期,以北京平谷‘佛见喜'梨为试材,探究1.0μL/L1-MCP熏蒸处理对‘佛见喜'梨常温货架期间果实品质、生理特性和挥发性成分的影响。结果表明:1-MCP处理可有效延缓果实硬度、果肉质地、可滴定酸和VC含量的下降,抑制L^(*)值和C值的升高,维持较高的可溶性固形物含量,降低果实呼吸强度和乙烯释放速率,推迟呼吸高峰和乙烯释放高峰的出现。‘佛见喜’梨主要挥发性成分是醇类和醛类化合物,1-MCP处理显著降低了酯类、醇类、烯类、醛类和酸类等挥发性成分含量,货架后期促进了醇类物质形成。综上,1.0μL/L1-MCP处理可有效维持货架期内果实外观和内在品质,延缓挥发性物质的形成,并抑制果皮油腻化的发生,延长果实货架期。
In this study,the effects of 1.0μL/L 1-MCP fumigation treatment on fruit quality,physiological characteristics and volatile components of‘Fojianxi'pears during normal temperature shelving were investigated taking Beijing Pinggu‘Fojianxi’pears as the test materials,in order to prolong the storage periods.The results showed that 1-MCP treatment effectively delayed the decrease of fruit hardness,flesh texture,titratable acidity and VC contents,inhibited the increase in L^(*)and C values while maintaining high soluble solids contents.It also reduced ethylene release rates and respiratory intensity,delayed the occurrence of respiratory peak and ethylene release peak.The main volatile compounds in'Fojianxi'pears were alcohols and aldehydes.1-MCP treatment significantly decreased the contents of volatile components such as esters,alcohols,olefins,aldehydes and acids,while promoted the formation of alcohol compounds in later shelf life.In summary,1.0μL/L 1-MCP treatment can effec-tively maintain the external appearances and internal quality of fruits during shelf life,delay volatile compounds formation,inhibit greasiness occurrence on fruit peel and extend the shelf life of‘Fojianxi’pears.
作者
张鑫楠
王东峰
于宛婷
阎维巍
杨海清
孙晓楠
王文辉
贾晓辉
ZHANG Xinnan;WANG Dongfeng;YU Wanting;YAN Weiwei;YANG Haiqing;SUN Xiaonan;WANG Wenhui;JIA Xiaohui(Research Institute of Pomology,Chinese Academy of Agricultural Sciences,Xingcheng 125100,China;Pinggu District Fruit Industry Service Center of Beijing,Beijing 101200,China)
出处
《保鲜与加工》
CAS
北大核心
2024年第12期9-17,共9页
Storage and Process
基金
国家现代农业产业技术体系建设专项项目(CARS-29-19)
中国农业科学院科技创新工程项目(CAAS-ASTIP-RIP)
中央级公益性科研院所基本科研业务费专项项目(1610182022010)。
关键词
‘佛见喜'梨
常温贮藏
品质
生理特性
挥发性成分
‘Fojianxi'pears
room temperature storage
quality
physiological characteristics
volatile components
