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投稿时间：2022-07-20
投稿时间：2022-07-20
中文摘要: 为探究1-甲基环丙烯（1-methylcyclopropene，1-MCP）和纳他霉素（natamycin，Nata）两种不同作用机制的保鲜剂处理对李子贮藏期品质的影响，以三华李为试验材料，研究室温条件下，李子果实分别通过空白处理（CK）、500 mg/kg纳他霉素保鲜纸板处理（Nata）、5 μL/L 1-MCP 熏蒸处理（1-MCP）、两种保鲜剂复合处理（Nata&1-MCP），对李果贮藏期间各品质指标进行测定并分析。结果表明，与CK 组相比，处理组的失重率、腐烂率、可溶性固形物含量、硬度、可滴定酸含量、维生素C 含量、丙二醛以及感官品质在贮藏中后期均有显著差异（P＜0.05）。其中，3 个处理组间的失重率、可滴定酸含量、感官评分无显著差异（P＞0.05）；Nata&1-MCP 组对抑制腐烂率的升高、延缓硬度下降和丙二醛含量增加的效果显著优于Nata 和1-MCP 两个处理组（P＜0.05）。综上所述，Nata 和1-MCP 两种保鲜剂均能延缓李子贮藏期的品质劣变，且Nata&1-MCP 处理对各品质指标的保持效果最优。
Abstract:This study aimed to investigate the effects of 1-methylcyclopropene（1-MCP）and natamycin（Nata），two preservatives，on the quality of plums during storage.Sanhua plums were treated with 500 mg/kg Nata by paperboard，5 μL/L 1-MCP by fumigation（1-MCP）and combined Nata and 1-MCP（Nata&1-MCP）at room temperature，and control group（CK）was set.The quality indexes of plums during storage were determined and analyzed.The results indicated that the weight loss rate，decay rate，soluble solids content，hardness，titratable acid content，vitamin C content，malondialdehyde（MDA）content and sensory quality of treatment groups during the middle and late stages of the storage were different from those of CK group（P＜0.05）；there was no difference in weight loss rate，titratable acid content and sensory score among the three treatment groups（P＞0.05）；Nata&1-MCP was superior to Nata and 1-MCP alone in inhibiting the increase of decay rate and delaying the decrease of hardness and the increase of MDA content（P＜0.05）.In summary，both Nata and 1-MCP delayed the deterioration of plums during storage，and Nata&1-MCP treatment had the optimal effect on maintaining each quality index.
文章编号：202314010 中图分类号： 文献标志码：
基金项目:四川省科技计划重点研发项目（2019YFN0102）
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