贮后乙烯利处理对1-甲基环丙烯保鲜花牛苹果催熟品质的影响

Effects of post-storage ethylene treatment on the ripening quality of 1-methylcyclopropene fresh-keeping Huaniu apple

中文关键词:  花牛苹果  乙烯利  催熟复香  香气成分  贮藏品质

英文关键词:Huaniu apple  ethephon  accelerate ripening and regain fragrance  aroma components  storage quality

中文摘要:

      目的 研究乙烯利催熟对低温贮藏10个月、经不同浓度1-甲基环丙烯(1-methylcyclopropene, 1-MCP)处理的花牛苹果果实品质和香气成分的影响。方法 以天水花牛苹果为试材, 采用不同浓度1-MCP熏蒸处理(0、1、2 μL/L)后, 置(0±1)℃低温下贮藏10 个月, 研究乙烯利催熟处理对其感官品质(果实硬度、可溶性固形物、可滴定酸、呼吸速率和乙烯释放量)、挥发性香气物质成分等指标的影响。结果 不同浓度乙烯利处理均使花牛苹果果实贮后呼吸强度、乙烯释放量增加, 果实硬度、可滴定酸含量降低; 乙烯利催熟后, 果实香气有效恢复, 贮后经1、3、5 mL/L乙烯利处理的果实常温货架10 d时, 分别检测出70、87和81种香气成分, 较同期不经乙烯利催熟果实分别增加16.7%、45.0%和35.0%, 且3 mL/L乙烯利处理对0、1 μL/L 1-MCP处理果实催熟效果最佳, 5 ml/L乙烯利处理对2 μL/L 1-MCP处理果实催熟效果最佳。结论 贮后乙烯利催熟处理可加快经保鲜处理花牛苹果的后熟进程, 促进果实香气成分的产生, 提高其感官品质和食用价值。

英文摘要:

      Objective To study the effects of ethylene on the quality and aroma components of Huaniu apple stored at low temperature for 10 months and treated with different concentrations of 1-methylcyclopropene (1-MCP). Methods Using Huaniu apple from Tianshui as the experimental materials, fumigation treatment with different concentrations of 1-MCP (0, 1, 2 μL/L), stored at low temperature of (0±1)℃ for 10 months, the effects of ethylene ripening treatment on the sensory quality (fruit hardness, soluble solids, titratable acid, respiration rate, and ethylene release), volatile aroma components, and other indicators of Huaniu apples were studied. Results Different concentrations of ethylene treatment increased the respiratory intensity and ethylene release of Huaniu apple after storage, decreased fruit hardness and titratable acid content; after ripening with ethylene, the aroma of the fruit was effectively restored. The 70, 87, and 81 kinds of aroma components were detected in the fruits treated with 1, 3, and 5 mL/L ethephon at room temperature for 10 days after storage. Compared with the fruits not ripened with ethylene during the same period, these components increased by 16.7%, 45.0%, and 35.0%, respectively. Moreover, 3 mL/L ethylene treatment had the best ripening effect on fruits treated with 0 μL/L and 1 μL/L 1-MCP and 5 mL/L ethylene treatment had the best ripening effect on fruits treated with 2 μL/L 1-MCP. Conclusion Ethylene ripening treatment after storage can accelerate the post ripening process of fresh treated Huaniu apples, promote the recovery of fruit aroma components, and improve their sensory quality and edible value.