1-MCP和低温处理对酥瓜采后生理和品质的影响
作者:
作者单位:

作者简介:

通讯作者:

基金项目:

安徽省自然科学基金面上项目(1908085MC96)资助。


Effects of 1-MCP and low temperature treatment on postharvest physiology and quality of crispy melon
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
    摘要:

    酥瓜皮薄且脆,收获期集中,不耐贮藏,因此延长酥瓜货架期是亟待解决的问题。以‘白皮HT-8’和‘花皮S6’为试验材料研究采后贮藏中酥瓜的生理和品质变化。分析腐烂率和失重率等指标,结果表明:不同温度和不同浓度的1-MCP组合中,4℃下,5.0 μL·L-11-MCP处理效果最佳,可比对照货架期延长4 d。在5.0 μL·L-1 1-MCP、4℃贮藏温度下,‘花皮S6’外果皮硬度、内果肉硬度和相对含水量下降幅度均大于‘白皮HT-8’;同时,两个品种维生素C也呈不断下降的趋势,分别下降了约34.77%和38.65%。白皮酥瓜与花皮酥瓜相比,叶绿素和类胡萝卜素变化幅度均较显著。两个酥瓜品种的总酚含量呈先上升后下降的趋势,‘花皮S6’整体变化幅度较小;总抗氧化能力均不断下降,‘白皮HT-8’下降幅度较为明显。果胶甲酯酶活性整体均呈上升趋势;多聚半乳糖醛酸酶活性先上升再下降,但上升与下降的转折点不同。所以,5.0 μL·L-1 1-MCP处理、4℃储藏能有效延缓贮藏期间酥瓜品质下降,显著延长保鲜期。

    Abstract:

    The crisp melon is a kind of melon with short shelf life for its thin and crisp skin. In this study, the physiological and quality changes of crisp melon in postharvest storage were estimated with two cultivars of ‘Baipi HT-8’ and ‘Huapi S6’. The analyses of the decay rate, weight loss rate and other indicators showed that at 4℃, 5.0 μL·L-1 1-MCP had the best treatment effect, extending the shelf life by 4 days compared with the control. The hardness of outer pericarp, hardness of inner flesh and relative water content of ‘Huapi S6’ were decreased more than those of ‘Baipi HT-8’. At the same time, the vitamin C contents in the two tested cultivars also showed declining trends with decreasing of about 34.77% and 38.65%, respectively, and the changes of chlorophyll and carotenoid were significantly different between the two cultivars. The total phenolic contents in these two crisp melon cultivars showed trends of rising firstly and then decreasing, and the overall change range of ‘Huapi S6’ was small. The activity of pectin methylesterase showed an overall increasing trend; the change of the polygalacturonase activity was observed in a trend of firstly increasing and then decreasing, but the turning points of these two cultivars were different. Therefore, 5.0 μL·L-1 1-MCP and 4℃ can effectively delay the decline of the quality of crisp melon during storage and significantly prolong the freshness.

    参考文献
    相似文献
    引证文献
引用本文
分享
文章指标
  • 点击次数:
  • 下载次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2021-01-22