Zhang Shuang, Li Yuanqing, Du Meijun, Li Xihong, Wang Junbo, Ban Zhaojun, Jiang Yunhong
Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Foods. 2024 Sep 15;13(18):2918. doi: 10.3390/foods13182918.
In recent years, Aksu apple has become popular with consumers because of its unique texture and taste. At present, maintaining quality during storage is the key problem with the apples in the Aksu region. 1-Methylcyclopropene (1-MCP) can delay fruit senescence, so is widely used in fruit preservation. However, many factors affect the preservation effect of 1-MCP. The effects of 1-MCP concentration (0 µL·L, 1 µL·L, 3 µL·L, 5 µL·L, and 8 µL·L) and postharvest application time (0, 1 and 2 d after harvest) on the quality of stored apple were studied. It was found that 1 µL·L 1-MCP was more beneficial in improving the quality of stored apples, reduced the respiration intensity and decay rate, increased the fruit firmness and total soluble solid content, and reduced the relative content of ester volatile aroma components. In addition, 1-MCP treatment applied at different postharvest times also affected the sensory quality and flavor of apples. The effect of 1-MCP treatment immediately after harvest was better.
近年来，阿克苏苹果因其独特的质地和口感而受到消费者青睐。目前，阿克苏地区苹果在贮藏期间保持品质是关键问题。1-甲基环丙烯（1-MCP）能延缓果实衰老，因此被广泛用于水果保鲜。然而，许多因素会影响1-MCP的保鲜效果。研究了1-MCP浓度（0 μL·L、1 μL·L、3 μL·L、5 μL·L和8 μL·L）和采后处理时间（采后0、1和2天）对贮藏苹果品质的影响。结果发现，1 μL·L的1-MCP更有利于提高贮藏苹果的品质，降低呼吸强度和腐烂率，增加果实硬度和总可溶性固形物含量，并降低酯类挥发性香气成分的相对含量。此外，不同采后时间进行1-MCP处理也会影响苹果的感官品质和风味。采后立即进行1-MCP处理效果更佳。
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