基于贮藏寿命及后熟品质的红阳猕猴桃的组合保鲜剂使用研究.docVIP

基于贮藏寿命及后熟品质的红阳猕猴桃的组合保鲜剂使用研究 摘要：为探究1-MCP结合乙烯吸附剂组合保鲜剂对“红阳”猕猴桃贮藏寿命及后熟品质的影响，以“红阳”猕猴桃为试材，将采后果实经不同处理后，经逐步降温法进行冷驯化后扎袋，于0.5±0.5℃，95% RH下贮藏150 d后进行货架实验（25±1℃），并定期检测果实相关生理、营养及气味指标。结果表明：0.50 μL/L 1-MCP结合乙烯吸附剂处理能够有效地抑制果实贮藏期间腐烂率、丙二醛、呼吸强度、乙烯生成速率、固酸比的上升，减少硬度、淀粉下降的速率；贮藏顶空分析表明：0.5 μL 1-MCP结合乙烯吸附剂能够有效地降低贮藏过程中微环境乙烯浓度，同时又能够避免使用高浓度1-MCP；结果还表明：1-MCP会加快果实酯类香气下降速率，且下降速率随1-MCP浓度增大而增大，而乙烯吸附剂能够减缓该趋势；CK、0.25 μL/L 1-MCP和0.25 μL/L 1-MCP结合乙烯吸附剂处理醇类香气在货架期间上升较快，而0.75 μL/L 1-MCP和0.75 μL/L 1-MCP结合乙烯吸附剂处理醇类香气在货架期间始终保持较高水平。综上所述，0.5 μL/L 1-MCP结合乙烯吸附剂处理红阳猕猴桃效果最佳，能够在延长红阳猕猴桃贮藏期及货架期的同时，最大程度保证红阳猕猴桃的可食品质。 关键词：猕猴桃；1-甲基环丙烯；乙烯吸附剂；后熟品质 Effect of combined preservative based on storage life and post-ripening qualityof “Hongyang” Kiwifruit Abstract: To explore the effect of 1-MCP combined with ethylene adsorbent on the storage life t and the post-ripening quality , the “Hongyang” kiwifruit was used as the test material, and the post-harvesting fruits were treated with different treatments, then gradually cooled. After cold acclimation, the bags were pouched and stored for 0.5 days at 0.5±0.5℃ and 95% RH for shelf life tests (25±1℃). The physiological, nutritional and odor indicators of the fruits were also tested regularly. The results showed that 0.50 μL/L 1-MCP combined with ethylene adsorbent could effectively inhibit the Rot ratio, malondialdehyde, respiration rate, ethylene production rate, ration of sugar to acid, and reduce the hardness and the rate of starch decline during storage. The storage headspace analysis showed that 0.5 μL of 1-MCP combined with ethylene adsorbent can effectively reduce the ethylene contene in the micro-environment during storage, and at the same time can avoid the using of high concentrations of 1-MCP; The result also shows that 1-MCP will accelerate fruit esters declining and the rate will increase with the incresing of the concentration of 1-MCP while ethlene adsorbent can slow down this trend; CK, 0.25 μL/L 1-MCP and 0.25 μL/L 1-MCP combined with ethylene adsorbent will make al