同保鲜处理对&#x02018;塞外红'苹果活性氧代谢与货架品质的影响

张鹏; 周俊男; 吴迪; 魏宝东; 李江阔

doi:10.19554/j.cnki.1001-3563.2026.11.014

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包装工程（技术栏目） ›› 2026, Vol. 47 ›› Issue (11) : 142-150. DOI: 10.19554/j.cnki.1001-3563.2026.11.014

农产品保鲜与食品包装

同保鲜处理对‘塞外红'苹果活性氧代谢与货架品质的影响

张鹏¹, 周俊男², 吴迪^3,4, 魏宝东^2*, 李江阔^1*

作者信息 +

Effects of Different Preservation Treatments on Reactive Oxygen Metabolism and Shelf-life Quality of 'Saiwaihong' Apples

ZHANG Peng¹, ZHOU Junnan², WU Di^3,4, WEI Baodong^2*, LI Jiangkuo^1*

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摘要

目的明确1-甲基环丙烯（1-Methylcyclopronene,1-MCP）结合复合保鲜剂在‘塞外红'苹果冷藏后货架期间的保鲜作用。方法以‘塞外红'苹果为试材,采后1-MCP处理（1.0 µL/L）后,入冰温库（-1.5~-1.0 ℃）中贮藏,贮藏90 d时将果实从库中取出,并用复合保鲜剂（0.8 g/L纳他霉素、0.5 mmol/L水杨酸、0.05 mmol/L褪黑素）进行浸泡处理,20 ℃常温下做货架实验,每隔4 d测定活性氧代谢及品质相关指标。结果 1-MCP结合复合保鲜剂处理推迟了果实货架期间超氧化物歧化酶、过氧化氢酶、抗坏血酸过氧化物酶和过氧化物酶出峰时间并提高了峰值,使谷胱甘肽还原酶活性维持在较高水平,有效降低了H₂O₂含量和O₂^-·产生速率,保持较高的1,1-二苯基-2-三硝基苯肼自由基清除率和·OH清除率,同时有效减缓了感官评分、可溶性固形物、可滴定酸、抗坏血酸含量以及硬度的下降,促进了总酚及黄酮含量的积累。结论 “采后1-MCP+冰温贮藏+贮后复合保鲜剂”处理可以使‘塞外红'苹果在货架期间保持较好的活性氧代谢平衡,延缓品质的劣变。

Abstract

The work aims to clarify the preservation effect of 1-methylcyclopropene (1-MCP) combined with a compound preservative on 'Saiwaihong' apples during the shelf period after cold storage. 'Saiwaihong' apples were used as the test material. After postharvest treatment with 1-MCP of 1.0 µL/L, the apples were stored in cold storage at -1.5--1.0 ℃ for 90 days. Then, the apples were taken out of the storage and treated with a compound preservative (0.8 g/L natamycin, 0.5 mmol/L salicylic acid, 0.05 mmol/L melatonin) by soaking. A shelf-life experiment was conducted at 20 ℃, and the related indicators of reactive oxygen metabolism and quality were measured every 4 days. The treatment of 1-MCP combined with composite preservative delayed the peak time of superoxide dismutase, catalase, ascorbate peroxidase and peroxidase during the shelf life of the apples and increased the peak values. It maintained the activity of glutathione reductase at a relatively high level, effectively reduced the content of H₂O₂ and the generation rate of O₂^-·, and kept the 1,1-diphenyl-2-picrylhydrazyl radical scavenging rate and ·OH scavenging rate at a relatively high level. At the same time, it effectively slowed down the decline of sensory score, soluble solids, titratable acid, ascorbic acid content and firmness, and promoted the accumulation of total phenolic and flavonoid content. The treatment of "1-MCP + controlled freezing-point storage + compound preservative after storage" can maintain a good balance of reactive oxygen metabolism in 'Saiwaihong' apples during shelf life, and delay the deterioration of quality.

导出引用

张鹏, 周俊男, 吴迪, 魏宝东, 李江阔. 同保鲜处理对‘塞外红'苹果活性氧代谢与货架品质的影响[J]. 包装工程. 2026, 47(11): 142-150 https://doi.org/10.19554/j.cnki.1001-3563.2026.11.014

ZHANG Peng, ZHOU Junnan, WU Di, WEI Baodong, LI Jiangkuo. Effects of Different Preservation Treatments on Reactive Oxygen Metabolism and Shelf-life Quality of 'Saiwaihong' Apples[J]. Packaging Engineering. 2026, 47(11): 142-150 https://doi.org/10.19554/j.cnki.1001-3563.2026.11.014

中图分类号： TB485.3

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