Dipartimento Biologia delle Piante Agrarie, Università di Pisa, I-56124 Pisa, Italy.
J Sci Food Agric. 2013 Jan;93(2):262-70. doi: 10.1002/jsfa.5750. Epub 2012 Jun 7.
The effect of 1-methylcyclopropene (1-MCP) treatment and two different post-controlled atmosphere air storage (PCAAS) durations on the quality and chemistry of fresh-cut Ambrosia apple slices was studied.
PCAAS for 1 or 2 weeks prior to slicing had an overall positive effect on the resultant quality of fresh-cut apple slices. The most significant responses to PCAAS were the suppression of both phenolic and o-quinone accumulation in slices, and this was related to the significantly lower browning potential values obtained for slices from PCAAS-treated apples. Polyphenol oxidase (PPO), peroxidase (POX) and ascorbate peroxidase (APOX) activities were not affected by 1-MCP or PCAAS treatments. PPO and POX activities were almost completely inhibited by a 50 g L⁻¹ calcium ascorbate anti-browning dip of apple slices from all treatments.
The most dramatic effect of the PCAAS treatments was to reduce the accumulation of soluble phenolics, which is likely the reason that o-quinone accumulation was also inhibited in treated fruits. The consequent reduction in browning potential may be the explanation as to why PCAAS treatment has been shown to reduce fresh apple slice browning in previous work.
本研究探讨了 1-甲基环丙烯（1-MCP）处理和两种不同的采后控气贮藏（PCAAS）持续时间对鲜切 Ambrosia 苹果片品质和化学成分的影响。
切片前进行 1 或 2 周的 PCAAS 对鲜切苹果片的最终品质有整体的积极影响。PCAAS 处理对切片中酚类和邻醌积累的抑制作用最为显著，这与 PCAAS 处理苹果片获得的褐变潜力值显著降低有关。多酚氧化酶（PPO）、过氧化物酶（POX）和抗坏血酸过氧化物酶（APOX）活性不受 1-MCP 或 PCAAS 处理的影响。来自所有处理的苹果片经 50g/L 抗褐变的氯化钙抗褐变浸泡后，PPO 和 POX 活性几乎完全被抑制。
PCAAS 处理最显著的效果是减少可溶酚类的积累，这可能是处理过的果实中邻醌积累也受到抑制的原因。褐变潜力的降低可能就是 PCAAS 处理在先前的工作中被证明能减少鲜切苹果片褐变的原因。
