目的 本研究旨在探究高CO2和1-MCP（单独/复合）处理对“元春”番茄采后贮藏期间营养品质（番茄红素、Vc）及风味特征（挥发性有机物）的影响,以优化其保鲜策略。方法 以“元春”番茄为试材,测定呼吸强度、硬度、番茄红素及维生素C（Vc）含量等关键生理及营养指标,结合电子鼻与气相色谱-质谱联用（GC-MS）技术解析香气成分及挥发性有机物,系统评价高CO2与1-MCP处理的协同保鲜效应。结果 相较于对照（CK）组,高CO2+1-MCP处理可显著抑制番茄呼吸速率,提高果实硬度,并延缓采后软化和腐烂进程。贮藏30 d后,高CO2+1-MCP处理组番茄的Vc含量为CK组的1.26倍,番茄红素较CK组降低了27.63%;脂氧合酶（LOX）活性下降了9.62%,而氢过氧化物裂解酶（HPL）与乙醇脱氢酶（ADH）活性分别提升了34.25%和29.77%,醇酰基转移酶（AAT）活性达到CK组的1.29倍。挥发性物质分析表明：高CO2+1-MCP处理组的醇类、醛类、酯类及脂肪酸含量较CK组分别增加了16.13%、15.29%、8.44%和38.58%;酮类、萜烯类与其他物质分别升高了17.41%、19.01%和8.25%。此外,高CO2+1-MCP处理显著提高了主要及次要风味物质含量,表明其可通过调控香气成分释放动力学,延长风味保留周期。结论 高CO2+1-MCP处理通过抑制呼吸作用并调控风味代谢关键酶活性,显著提升了“元春”番茄的贮藏品质,为“元春”番茄的采后保鲜提供了高效的技术方案。
Abstract
The work aims to investigate the effects of high CO2 and 1-MCP (individual/combined) treatments on the nutritional quality (lycopene, vitamin C) and flavor characteristics (volatile organic compounds) of "Yuanchun" tomatoes during postharvest storage, with the goal of optimizing preservation strategies. With "Yuanchun" tomatoes as the experimental material, key physiological and nutritional indices including respiration rate, firmness, lycopene, and vitamin C (Vc) content were measured. The aroma profile and volatile organic compounds were analyzed with an electronic nose coupled with gas chromatography-mass spectrometry (GC-MS) to systematically evaluate the synergistic preservation effects of high CO2 and 1-MCP combined treatment. The results showed that compared with the control group (CK), the high CO2 + 1-MCP treatment significantly inhibited the respiration rate of tomatoes, improved fruit firmness during storage, and effectively delayed postharvest softening and decay. After 30 days of storage, the Vc content in the high CO2 + 1-MCP treatment group was 1.26 times that of CK, while lycopene decreased by 27.63%. Lipoxygenase (LOX) activity decreased by 9.62%, whereas hydroperoxide lyase (HPL) and alcohol dehydrogenase (ADH) activities increased by 34.25% and 29.77%, respectively. Alcohol acyltransferase (AAT) activity reached 1.29 times that of CK. In terms of volatile compounds, alcohols, aldehydes, esters, and fatty acids increased by 16.13%, 15.29%, 8.44%, and 38.58%, respectively. Secondary flavor components, including ketones, terpenes, and others, rose by 17.41%, 19.01%, and 8.25%. Additionally, the combined treatment significantly enhanced both primary and secondary flavor compounds, suggesting delayed release kinetics of aroma components and prolonged flavor retention. In conclusion, the high CO2 + 1-MCP treatment significantly improves the postharvest quality of "Yuanchun" tomatoes by inhibiting respiratory activity and regulating key enzymes in the flavor metabolism. This strategy provides an efficient technical solution for extending shelf life while preserving nutritional and sensory properties.
关键词
高CO2 /
1-MCP /
香气成分 /
番茄
Key words
high CO2 /
1-MCP /
aroma components /
tomato
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基金
丝绸之路经济带创新驱动发展试验区、乌昌石国家自主创新示范区科技发展计划（2023113047）; 北京市设施蔬菜创新团队（BAIC01-2024-26）
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