1-MCP协同复配保鲜剂对南红梨采后软化与褐变的影响

牛祉康; 张鹏; 吴迪; 魏宝东; 李江阔

doi:10.19554/j.cnki.1001-3563.2025.13.015

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包装工程（技术栏目） ›› 2025, Vol. 46 ›› Issue (13) : 131-140. DOI: 10.19554/j.cnki.1001-3563.2025.13.015

农产品保鲜与食品包装

1-MCP协同复配保鲜剂对南红梨采后软化与褐变的影响

牛祉康^1,2, 张鹏², 吴迪^3,4, 魏宝东^1,*, 李江阔^2,*

作者信息 +

Effect of 1-MCP Combined with Preservative on Softening and Browning of Postharvest Nanhong Pears

NIU Zhikang^1,2, ZHANG Peng², WU Di^3,4, WEI Baodong^1,*, LI Jiangkuo^2,*

Author information +

文章历史 +

摘要

目的旨在利用1-甲基环丙烯（1-MCP）与一种复配保鲜剂（HP,含0.85 g/L纳他霉素、2 g/L L-天门冬氨酸钙、850倍稀释海藻寡糖）的协同作用,探究其对南红梨果实在室温货架期间采后生理变化、果实软化与细胞壁降解酶以及酶促褐变的影响。方法选用成熟度一致的南红梨,采后分别进行HP处理、1.0 μL/L 1-MCP处理以及1-MCP+HP联合处理,在23 ℃条件下进行为期35 d的货架期实验,每7 d测定呼吸强度、乙烯生成速率、硬度、细胞壁降解酶活性、褐变相关指标及关键酶活性。结果与对照组相比,1-MCP+HP组显著抑制了呼吸代谢和乙烯生物合成,使呼吸峰和乙烯释放峰出现时间延迟,且峰值分别降低了34.41%和21.56%。1-MCP+HP处理有效地保持了较高的果实硬度,显著抑制了果胶甲酯酶（PME）、纤维素酶（CX）和β半乳糖苷酶（β-gal）活性,延缓了果实的软化过程,并通过调控多酚氧化酶（PPO）、过氧化物酶（POD）和苯丙氨酸解氨酶（PAL）活性显著降低褐变程度,保持较高的总酚含量。结论 1-MCP与复配保鲜剂协同作用,减缓了南红梨采后生理生化过程,有效抑制果实软化和褐变反应,使其在常温条件下的商品货架期延长至35 d。

Abstract

The work aims to explore the effects of 1-methylcyclopropene (1-MCP) and a compound preservative (HP: containing 0.85 g/L natamycin, 2 g/L L calcium aspartate, 850 times diluted seaweed oligosaccharide) on postharvest physiological changes, fruit softening, cell wall degrading enzymes and enzymatic browning of Nanhong pears during shelf life at room temperature. Nanhong pears with the same maturity were selected and treated with HP, 1.0 μ LGL 1-MCP and 1-MCP+Hp respectively after harvest. The shelf life experiment was conducted at 23 ℃ for 35 days. The respiratory intensity, ethylene production rate, hardness, cell wall degrading enzyme activity, browning related indexes and key enzyme activities were measured every 7 days. Compared with the control group, 1-MCP+Hp group significantly inhibited respiratory metabolism and ethylene biosynthesis and delayed the emergence of respiratory peak and ethylene release peak, with the peak decreasing by 35.2% and 25.3% respectively. 1-MCP+HP treatment effectively maintained high fruit firmness, significantly inhibited the activities of pectin methylesterase (PME), cellulase (Cx) and β-galactosidase (β-gal), delayed the softening process of fruit, and significantly reduced the browning degree by regulating the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), and maintained a high total phenol content. The synergistic effect of 1-MCP and the compound preservative can slow down the postharvest physiological and biochemical process of Nanhong pears, effectively inhibit the softening and browning reaction of the fruit, and extend the shelf life of the product to 35 days at room temperature.

导出引用

牛祉康, 张鹏, 吴迪, 魏宝东, 李江阔. 1-MCP协同复配保鲜剂对南红梨采后软化与褐变的影响[J]. 包装工程（技术栏目）. 2025, 46(13): 131-140 https://doi.org/10.19554/j.cnki.1001-3563.2025.13.015

NIU Zhikang, ZHANG Peng, WU Di, WEI Baodong, LI Jiangkuo. Effect of 1-MCP Combined with Preservative on Softening and Browning of Postharvest Nanhong Pears[J]. Packaging Engineering. 2025, 46(13): 131-140 https://doi.org/10.19554/j.cnki.1001-3563.2025.13.015

中图分类号： TB485.3

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