不同1-MCP处理时间点对采后塞外红苹果常温保鲜效果的影响

周俊男; 张鹏; 吴迪; 魏宝东; 李江阔

doi:10.19554/j.cnki.1001-3563.2025.19.016

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包装工程（技术栏目） ›› 2025, Vol. 46 ›› Issue (19) : 139-149. DOI: 10.19554/j.cnki.1001-3563.2025.19.016

农产品保鲜与食品包装

不同1-MCP处理时间点对采后塞外红苹果常温保鲜效果的影响

周俊男^1,2, 张鹏², 吴迪^3,4, 魏宝东^1*, 李江阔^2*

作者信息 +

Effects of Different 1-MCP Treatment Timing on the Postharvest Preservation of Saiwaihong Apples at Ambient Temperature

ZHOU Junnan^1,2, ZHANG Peng², WU Di^3,4, WEI Baodong^1*, LI Jiangkuo^2*

Author information +

文章历史 +

摘要

目的为明确采后1-甲基环丙烯（1-MCP）处理时效对塞外红苹果采后生理与贮藏品质的影响。方法塞外红苹果采后在常温（26±1）℃下放置0、3、6、9 d后进行1-MCP（1.0 μL/L）熏蒸24 h处理,以未处理为对照,测定贮藏18 d内的感官指标、营养品质、生理指标及生理代谢相关酶活性等。结果不同1-MCP处理时间点均能较好地保持果实贮藏品质,采后3 d内处理的果实保持了良好的外观品质且减轻了果柄褐变程度,能够延缓果实软化及水分流失,维持较高的TSS、TA、VC、总酚和类黄酮含量,明显降低乙烯生成速率和呼吸强度且有效推迟了SOD活性峰值出现,保持CAT和POD活性处于较高水平,显著抑制了PPO活性。通过感官和营养指标进行主成分分析得到：综合得分排序从大到小为0 d+1-MCP、3 d+1-MCP、6 d+1-MCP、9 d+1-MCP、对照。结论 1-MCP保鲜效果随处理时期的延迟而下降,在常温放置3 d时处理仍会发挥有效保鲜作用。因此1-MCP处理应在采后3 d内完成,以采收当日处理为最优选择。

Abstract

The work aims to clarify the effect of 1-methylcyclopropene (1-MCP) treatment on postharvest physiology and storage quality of Saiwaihong apples. The postharvest Saiwaihong apples were placed at room temperature (26±1) °C for 0, 3, 6 and 9 d, respectively, and then fumigated with 1-MCP (1.0 μL/L) for 24 h. With the untreated group as control, the sensory indexes, nutritional quality, physiological indexes and physiological metabolism related enzyme activities were measured within 18 d of storage. Different 1-MCP treatment timing could better maintain the storage quality of fruits. The fruits treated within 3 days after harvest maintained good appearance quality and reduced the browning degree of fruit stalk, delaying fruit softening and water loss, maintaining high contents of TSS, TA, VC, total phenols and flavonoids, significantly reducing the ethylene production rate and respiration intensity, and effectively delaying the peak value of SOD activity. The activities of CAT and POD were maintained at a high level, and the activity of PPO was significantly inhibited. Principal component analysis was conducted based on sensory and nutritional indicators, and the results showed that: the comprehensive scores were ranked as 0 d+1-MCP>3 d+1-MCP>6 d+1-MCP>9 d+1-MCP>control. The preservation effect of 1-MCP decreases with the delay of treatment period, and the treatment would still play an effective preservation effect at room temperature for 3 days. Therefore, 1-MCP treatment should be completed within 3 days after harvest, and the treatment on the day of harvest is the best choice.

导出引用

周俊男, 张鹏, 吴迪, 魏宝东, 李江阔. 不同1-MCP处理时间点对采后塞外红苹果常温保鲜效果的影响[J]. 包装工程（技术栏目）. 2025, 46(19): 139-149 https://doi.org/10.19554/j.cnki.1001-3563.2025.19.016

ZHOU Junnan, ZHANG Peng, WU Di, WEI Baodong, LI Jiangkuo. Effects of Different 1-MCP Treatment Timing on the Postharvest Preservation of Saiwaihong Apples at Ambient Temperature[J]. Packaging Engineering. 2025, 46(19): 139-149 https://doi.org/10.19554/j.cnki.1001-3563.2025.19.016

中图分类号： TB485.3

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