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不同采后处理对‘小白’杏常温下生理特性及品质的影响

Effects of different postharvest treatments on the physiology and quality of 'Xiaobai' apricots at room temperature.

作者信息

Wu Bin, Guo Qin, Wang Gang-Xia, Peng Xin-Yuan, Wang Ji-de, Che Feng-Bin

机构信息

Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, 830091 China.

Institute Agro-products Processing Science and Technology, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 People's Republic of China.

出版信息

J Food Sci Technol. 2015 Apr;52(4):2247-55. doi: 10.1007/s13197-014-1288-8. Epub 2014 Mar 22.

DOI:10.1007/s13197-014-1288-8
PMID:25829606
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC4375220/
Abstract

The effect of postharvest treatments on storage characteristics of harvested apricots in relation to fruit quality was investigated. 'Xiaobai' apricots treated with 1-methylcyclopropene (1-MCP), chlorine dioxide (ClO2), calcium, and heat in sealed container and then stored at 20 °C with 90 % relative humidity (RH) for 10 days. Results showed that the treatments could reduce respiration production and MDA content, delay softening, postharvest decay, the decrease of soluble solids (SSC), and visual changes. Furthermore, the polyphenol oxidase (PPO), polygalacturonase (PG), and pectin methylesterase (PME), superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) activities were reduced by treatments. Taken together, it is suggested that ClO2 treatment might be an effective way to maintain the quality of apricot fruit except 1-MCP treatment.

摘要

研究了采后处理对采收杏贮藏特性及果实品质的影响。‘小白’杏用1-甲基环丙烯（1-MCP）、二氧化氯（ClO₂）、钙和热在密封容器中处理，然后在20℃、相对湿度90%（RH）下贮藏10天。结果表明，这些处理可以降低呼吸作用产物和丙二醛含量，延缓软化、采后腐烂、可溶性固形物（SSC）的下降以及外观变化。此外，处理降低了多酚氧化酶（PPO）、多聚半乳糖醛酸酶（PG）、果胶甲酯酶（PME）、超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、过氧化物酶（POD）的活性。综合来看，表明除1-MCP处理外，ClO₂处理可能是保持杏果实品质的有效方法。