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中国精品科技期刊2020
霍俊伟,高静,张鹏,等. 1-甲基环丙烯对蓝靛果贮藏品质的影响[J]. 食品工业科技,2021,42(19):321−328. doi: 10.13386/j.issn1002-0306.2020090055.
引用本文: 霍俊伟,高静,张鹏,等. 1-甲基环丙烯对蓝靛果贮藏品质的影响[J]. 食品工业科技,2021,42(19):321−328. doi: 10.13386/j.issn1002-0306.2020090055.
HUO Junwei, GAO Jing, ZHANG Peng, et al. Effect of 1-Methylcyclopropene on the Storage Quality of Lonicera caerulea L. [J]. Science and Technology of Food Industry, 2021, 42(19): 321−328. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090055.
Citation: HUO Junwei, GAO Jing, ZHANG Peng, et al. Effect of 1-Methylcyclopropene on the Storage Quality of Lonicera caerulea L. [J]. Science and Technology of Food Industry, 2021, 42(19): 321−328. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090055.

1-甲基环丙烯对蓝靛果贮藏品质的影响

Effect of 1-Methylcyclopropene on the Storage Quality of Lonicera caerulea L.

  • 摘要: 目的:探究1-甲基环丙烯(1-Methylcyclopropene,1-MCP)对蓝靛果贮藏品质的影响,以期为蓝靛果鲜果贮藏保鲜技术提供理论和实践依据。方法:以“蓝精灵”蓝靛果为试材,采后进行浓度为1 µL/L 1-MCP处理24 h后,研究冰温(−0.5±0.3) ℃贮藏期间1-MCP处理对果实贮藏品质、生理变化和抗氧化性的影响。结果:与对照相比,1-MCP处理延缓了贮藏期间果实好果率、果霜覆盖指数和风味指数的下降,贮藏60 d时硬度为1.39 kg/cm2,显著高于同期CK组硬度(0.95 kg/cm2),维持了果实的感官品质和固有质地;贮藏中前期,1-MCP处理使得抗坏血酸、花色苷,黄酮和总酚含量保持在较高水平,同时抑制果实的呼吸强度和丙二醛(MDA)含量,抑制了生物活性物质下降以及延缓了果实的衰老进程;在抗氧化性方面,1-MCP能够有效减缓T-GSH、GSH、GSSG含量的降低,同时在贮藏中前期维持了较高的GR和SOD活性,进而达到维持果实的抗氧化能力。结论:1-MCP处理能够有效维持蓝靛果果实采后贮藏期的品质,延长贮藏期果实的抗氧化能力。

     

    Abstract: Objective: In order to explore the effect of 1-Methylcyclopropene (1-MCP) on the storage quality of Lonicera caerulea L., with a view to providing theoretical and practical basis for Lonicera caerulea L. storage and preservation technology. Methods: The experiment using the Lonicera caerulea L. variety “Lanjingling” as the test material, after harvesting, it was treated with a concentration of 1 µL/L 1-MCP for 24 h, and the effect of 1-MCP treatment on the storage quality, physiological changes and anti-oxidant effects of the fruits during storage at ice temperature (−0.5±0.3) ℃ was studied. Results: Compared with the control, 1-MCP treatment delayed the decrease of good fruit rate, frost coverage index and flavor index during storage. The hardness was 1.39 kg/cm2 at 60 days of storage, which was significantly higher than the hardness of CK group (0.95 kg/cm2) during the same period and maintained the organoleptic qualities and inherent texture of the fruit. In early storage, 1-MCP treatment such as ascorbic acid, anthocyanins, flavones and total phenol content was maintained at a high level, while suppressing respiration and MDA content of the fruits, the biologically active material was suppressed and the decrease of delaying the senescence of fruits. In terms of antioxidant properties, 1-MCP could effectively slow down the decrease of T-GSH, GSH, and GSSG content, while maintaining high GR and SOD activities in the early stage of storage, thereby achieving the ability to maintain the antioxidant capacity of the fruits. Conclude: 1-MCP can effectively maintain the quality of Lonicera caerulea L. during the postharvest storage period.

     

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