| 曹 森,李 越,和 岳,黄亚欣,张 起,王 瑞.1-MCP对猕猴桃后熟质地品质的临界浓度研究[J].保鲜与加工,2019,19(6):27~33 |
| 1-MCP对猕猴桃后熟质地品质的临界浓度研究 |
| Study on the 1-MCP Critical Concentration on Postharvest Ripening Texture Quality of Kiwifruit |
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| DOI： |
| 中文关键词: 猕猴桃 1-甲基环丙烯 临界浓度 质地品质 |
| 英文关键词:kiwifruit 1-methylcyclopropene critical concentration texture quality |
| 基金项目:贵阳市科技计划项目（筑科合同[2019]5-2号）；贵阳市科技局贵阳学院专项资金(GYU-KYZ[2018]01-22)；贵州省省级果蔬发展资金资助项目（黔农函[2017]12号）；贵州省2019年大学生创新创业训练计划项目（20195200346） |
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| 中文摘要: |
| 为探究1-甲基环丙烯（1-MCP）对猕猴桃后熟质地品质作用效果的差异，寻找适宜的1-MCP临界使用浓度，研究通过应用质地多面分析（TPA）测试法，以“贵长”猕猴桃为试材，比较不同处理果肉质地品质差异和好果率，分析各质地参数之间相关性，并且用主成分分析法进行综合评价。结果表明：0.75 μL/L 和0.50 μL/L 1-MCP 处理均能够更好地保持猕猴桃货架期的好果率；果实的咀嚼性、弹性、硬度、回复性和凝聚性相互之间都有较好的相关性，但黏着性与其他指标相关性较差，所以用咀嚼性、弹性、硬度、回复性和凝聚性作为评价猕猴桃果实质购性能的主要参数。与对照比较，6种浓度 1-MCP 处理中，0.75 μL/L 1-MCP 的处理对维持猕猴桃后熟质地品质效果最好，其次是 0.50 μL/L 1-MCP处理，两组处理均能够延缓果实硬度并且使果实正常后熟。而高浓度（1.50 μL/L和 1.25 μL/L）的1-MCP对猕猴桃果实后熟质地的保持效果较差，出现“僵尸果”现象。另外综合主成分分析显示，货架末期（9 d）时，不同处理猕猴桃质地品质从高到低的排列顺序为：0.75 μL/L＞0.50 μL/L＞1.00 μL/L＞0.25 μL/L＞1.25 μL/L＞1.50 μL/L＞0 μL/L。因此，从经济和后熟质地品质考虑，采后用0.50~0.75 μL/L 1-MCP来处理猕猴桃对保持果实质地品质的效果最好。 |
| 英文摘要: |
| To explore the differences in effect of 1-methyl propylene (1-MCP) on kiwi fruit postharvest ripening texture quality, find a suitable critical concentration of 1-MCP, using the‘Guichang’ kiwi fruit as test materials, the texture profile analysis (TPA) testing method was applied to compare pulp quality differences and good fruit ratio with different treatments, analyze correlation between texture parameters, and conduct a comprehensive evaluation by principal component analysis (PCA). The results showed that, both 0.75 μL/L and 0.5 μL/L 1-MCP treatments could better maintain good fruit ratio of kiwi fruit during shelf life. There was a good correlation between chewiness,elasticity, hardness, resilience and cohesiveness of the fruit, but a poor correlation between adhesion and other indicators. Thus chewiness, springiness, hardness, resilience and cohesiveness could be used as the main parameters for performance evaluation of kiwi fruit. Among six concentrations of 1-MCP treatments, 0.75 μL/L 1-MCP treatment could maintain the best kiwi fruit ripening quality, followed by 0.50 μL/L 1-MCP processing, both treatments could delay the decrease of fruit hardness and ensure normal fruit ripening, while high concentration of 1-MCP had poor effect in keep fruit ripening quality and the phenomenon of ‘zombie fruit’ occurred. In addition, principal component analysis showed that at the end of shelf life(9 d), the order of kiwi fruit texture quality with different treatment was as follows: 0.75 μL/L＞0.50 μL/L＞1.00 μL/L＞0.25 μL/L＞1.25 μL/L＞1.50 μL/L＞0 μL/L. Therefore, comprehensively considering economy and postharvest ripening quality, 0.50~0.75 μL/L 1-MCP treatment had the best effect in maintaining postharvest kiwi fruit texture quality. |
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