Caprioli Ivano, Lafuente María T, Rodrigo María J, Mencarelli Fabio
Department of Food Science and Technology, University of Viterbo, via S. Camillo de Lellis, snc 01100 Viterbo, Italy.
J Agric Food Chem. 2009 Aug 12;57(15):7056-63. doi: 10.1021/jf900565g.
The influence of four postharvest treatments, 1-methylcyclopropene (1-MCP), carbon dioxide (CO2), and nitrogen (N2), followed by fruit storage at 10 degrees C or of hydrocooling (H2O) at 1 degrees C, followed by storage at 0 degrees C on fruit quality, carotenoids, and abscisic acid (ABA) content as well as on ethylene and carbon dioxide production of "Spring Belle" peach fruits, has been examined. Ethylene production was reduced by all the treatments and raised after transfer the fruits at 20 degrees C, their ethylene production in general being lower than that of fruits continuously held at 20 degrees C. Nevertheless, 1-MCP removal enhanced the rise in ethylene occurring at 20 degrees C by the end of storage. Those changes were likely related to fruit softening but not to changes in color or in the soluble solid content (SSC). HPLC analyses showed a relative high content of xanthophylls, particularly violaxanthin. In fruits maintained in air at 20 degrees C, violaxanthin and beta-carotene contents decreased while beta-criptoxanthin increased. ABA content showed a great increase in 1-MCP and significant decrease in carbon dioxide and hydrocooling treated peaches. The results indicated hydrocooling, in combination with low temperature storage, as the best treatment maintaining fruit firmness due to the lowered respiration rate and the content of relevant carotenoids.
研究了四种采后处理方法，即1-甲基环丙烯（1-MCP）、二氧化碳（CO₂）和氮气（N₂）处理后在10℃下贮藏，或水冷（H₂O）处理后在1℃下贮藏，然后在0℃下贮藏，对“春美人”桃果实品质、类胡萝卜素、脱落酸（ABA）含量以及乙烯和二氧化碳产生量的影响。所有处理均降低了乙烯产生量，果实转移至20℃后乙烯产生量升高，其乙烯产生量总体低于一直贮藏在20℃的果实。然而，贮藏结束时，去除1-MCP增强了在20℃下乙烯的升高。这些变化可能与果实软化有关，但与颜色或可溶性固形物含量（SSC）的变化无关。高效液相色谱分析表明叶黄素含量相对较高，尤其是紫黄质。在20℃空气中贮藏的果实中，紫黄质和β-胡萝卜素含量降低，而β-隐黄质含量增加。ABA含量在1-MCP处理的果实中大幅增加，在二氧化碳和水冷处理的桃子中显著降低。结果表明，水冷结合低温贮藏是保持果实硬度的最佳处理方法，因为其呼吸速率和相关类胡萝卜素含量降低。
