1-甲基环丙烯对红星苹果20 ℃室温贮藏品质的影响

doi:10.12190/j.issn.2096-1197.2020.01.22

北方农业学报 ›› 2020, Vol. 48 ›› Issue (1): 112-117.doi: 10.12190/j.issn.2096-1197.2020.01.22

1-甲基环丙烯对红星苹果20 ℃室温贮藏品质的影响

张雪丹¹, 胥洪², 孙山¹, 辛力¹

1.山东省果树研究所,山东泰安 271000;
2.龙口海关,山东烟台 265700

收稿日期:2019-11-21 出版日期:2020-01-19 发布日期:2020-05-08
通讯作者: 胥洪（1981—）,女,高级工程师,学士,主要从事食品安全检验与监管工作。
作者简介:张雪丹（1983-）,女,助理研究员,硕士,主要从事果品贮藏加工技术的研究工作。
基金资助:
山东省现代农业产业技术体系水果创新团队专项基金（SDAIT-06-13）

Effect of 1-MCP on the quality of “Red delicious” apple during storage at 20 ℃ room temperature

ZHANG Xuedan¹, XU Hong², SUN Shan¹, XIN Li¹

1.Institute of Pomology of Shandong Province,Tai′an 271000,China;;
2.Longkou Customs,Yantai 265700,China

Received:2019-11-21 Online:2020-01-19 Published:2020-05-08

摘要/Abstract

摘要： 【目的】研究及探讨1-甲基环丙烯（1-MCP）对苹果20 ℃室温贮藏果实品质的影响,为常温下贮藏苹果品质提供理论依据。【方法】以红星苹果为试验材料,研究1.0 μL/L 1-MCP熏蒸处理后20 ℃室温贮藏的苹果色泽、硬度、可溶性糖、可溶性固形物和可滴定酸含量变化。【结果】 1-MCP处理的L、a、b值低于同时期的CK,20 ℃室温贮藏50 d时1-MCP和CK硬度分别为54.62 N和33.19 N,可溶性糖分别为7.00%和6.33%,可溶性固形物分别为10.94%和10.62%,可滴定酸含量分别为0.17%和0.14%。【结论】 1-MCP处理具有抑制果色变红和变黄,保持果实硬度以及可溶性糖、可溶性固形物和可滴定酸含量的作用。

关键词: 红星苹果, 1-MCP, 20 ℃室温, 品质

Abstract: 【Objective】 To explore the effect of 1-MCP on the fruit quality of apple stored at room temperature after harvesting of 20 ℃,which provided a theoretical basis for the quality of apples stored at room temperature. 【Methods】With “Red delicious” apple as the experimental material,the fruit quality changes of color,firmness,soluble sugar,soluble solid,and titriable acid contents of short-term storage at room temperature （20 ℃） by 1.0 μL/L 1-MCP treatment were studied. 【Results】 L,a and b values of 1-MCP treated fruits were lower than that of CK treated fruits of the same period,and the firmness of 1-MCP and CK treated fruits at room temperature storage were 54.62 N and 33.19 N stored at room temperature for 50 d;the soluble sugars were 7.00% and 6.33%;the soluble solids were 10.94% and 10.62%;the content of titable acid were 0.17% and 0.14%,respectively. 【Conclusion】 1-MCP treatment has the effect of inhibiting fruit redness and yellowing,and maintaining fruit firmness and soluble sugars,soluble solids and tittable acid contents.

Key words: Red delicious apple, 1-MCP, 20 ℃ at room temperature, Quality

中图分类号:

S661.1

张雪丹, 胥洪, 孙山, 辛力. 1-甲基环丙烯对红星苹果20 ℃室温贮藏品质的影响[J]. 北方农业学报, 2020, 48(1): 112-117.

ZHANG Xuedan, XU Hong, SUN Shan, XIN Li. Effect of 1-MCP on the quality of “Red delicious” apple during storage at 20 ℃ room temperature[J]. Journal of Northern Agriculture, 2020, 48(1): 112-117.

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1-甲基环丙烯对红星苹果20 ℃室温贮藏品质的影响

Effect of 1-MCP on the quality of “Red delicious” apple during storage at 20 ℃ room temperature

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