1-MCP与植酸处理对草莓果实采后生理品质的影响.pdfVIP

296 2011, Vol. 32, No. 24 食品科学 ※包装贮运 1-MCP 祝美云，白 欢，魏 征，李雅善 (河南农业大学食品科学技术学院，河南 郑州 450002) 采用 1- 甲基环丙烯(1-MCP)和植酸对草莓进行不同处理，通过追踪测定其贮藏期间的质量损失率、硬度、 可溶性固形物(soluble solids content ，SSC)、呼吸强度、维生素C(VC) 、可滴定酸(titratable acidity ，TA)和相对 电导率等指标来研究不同处理对草莓的保鲜效果。结果表明：1-MCP 和植酸处理可有效降低草莓的质量损失率和 呼吸强度，推迟 S S C 出现峰值的时间，延缓其后熟衰老过程，抑制其硬度、T A 和 V C 含量的下降；同时， 1-MCP 和植酸复合处理比两者各自的单独处理都具有更好的效果，能显著改善草莓在贮藏期间的果实品质。 草莓；1 - M C P ；植酸；生理品质 Effects of Individual and Combined 1-MCP and Phytic Acid Treatments on Physiological Characteristics of Postharvest Strawberry ZHU Mei-yun ，BAI Huan ，WEI Zheng ，LI Ya-shan (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China) Abstract ：In order to reveal the fresh-keeping effects of 1-MCP and phytic acid on postharvest strawberry, strawberry was treated with 1-MCP alone, 0.1% phytic acid alone and both of them (first 1-MCP and then 0.1% phytic acid) before storage at (4 ±1) ℃, and the changes of weight loss rate, firmness, soluble solid content (SSC), respiration intensity, vitamin C, titratable acidity (TA) and relative conductivity were measured during the storage period of 14 days. The results indicated that 1-MCP and phytic acid could effectively reduce the weight loss rate and respiration intensity of strawberry, delay the occurrence of SSC peak, ripening and senescence, and inhibit the decrease of fruit firmness and the content of TA and VC. Better results were achieved by the combined use of 1-MCP and phytic acid than their separate use. The quality of strawberry could be significantly improved by the combined use of 1-MCP and phytic acid during storage. Key words ：strawberry ；1-M