1-甲基环丙烯结合植酸处理对樱桃番茄果实贮藏品质的影响

Effects of 1-methylcyclopropene combined with phytic acid treatment on the storage quality of Lycopersicon esculentum Mill. fruits

中文关键词:  1-甲基环丙烯  植酸  贮藏品质  保鲜  樱桃番茄

英文关键词:1-methylcyclopropene  phytic acid  storage quality  freshness preservation  Lycopersicon esculentum Mill.

中文摘要:

      目的 研究不同浓度的1-甲基环丙烯(1-methylcyclopropene, 1-MCP)和植酸(phytic acid, PA)复合处理对樱桃番茄生理及贮藏品质的影响。方法 本研究基于前期获得的1-MCP 与PA 单独处理番茄最优浓度的基础上, 室温(20±1) ℃, 相对湿度80%~90%条件下, 以未使用任何保鲜剂处理的樱桃番茄为对照组, 进行了0.8 μL/L和1.0 μL/L的1-MCP与0.05%和0.1%的PA全因子复合试验, 测定了樱桃番茄的质量损失率、硬度、可溶性固形物含量(soluble solids content, SSC)、乙烯释放量、过氧化物酶(peroxidase, POD)活力、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基清除率等指标在贮藏过程中的变化, 并在贮藏期内对樱桃番茄进行了感官评价。结果 1.0 μL/L 1-MCP+0.1% PA处理组在贮藏12 d时, 感官评价得分为85.6分, 失重率0.93%, 硬度5.04 kg/cm2, SSC含量8.4%, 乙烯释放量0.4398 μL/(kg·h), POD活力和DPPH自由基清除率分别是96.9 U/g FW和82.60%。结论 本研究表明1.0 μL/L 1-MCP+0.10% PA复合处理有助于POD活力的提升, 并提高DPPH自由基清除率, 进而延缓质量损失、硬度和SSC的降低, 乙烯释放量较低, 整体保持较高的感官评分, 有效保持了较好的贮藏品质并延长樱桃番茄的保鲜期, 为更多品类的果蔬保鲜提供了技术参考。

英文摘要:

      Objective To study the effects of different concentrations of 1-methylcyclopropene (1-MCP) and phytic acid (PA) on the physiology and storage quality of Lycopersicon esculentum Mill.. Methods Based on the optimal concentration of 1-MCP and PA alone, the study was carried out under the conditions of room temperature (20±1) ℃ and relative humidity (80%-90%), and Lycopersicon esculentum Mill. without preservative treatment were used as the control, the full factorial composite experiments of 0.8 μL/L and 1 μL/L 1-MCP and 0.05% and 0.1% PA were carried out, and measured the mass loss rate, hardness, soluble solids content (SSC), ethylene release, peroxidase (POD) activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate, and sensory evaluation of Lycopersicon esculentum Mill. during the storage period. Results The 1 μL/L 1-MCP+0.1% PA treatment group had a sensory evaluation score of 85.6 after 12 d of storage, with a weight loss of 0.93%, hardness of 5.04 kg/cm2, SSC content of 8.4%, ethylene release of 0.4398 μL/(kg·h), and POD vigour and DPPH radical scavenging rates of 96.9 U/g FW and 82.60%. Conclusion This study show that 1 μL/L 1-MCP+0.1% PA compound treatment is more helpful for the improvement of POD activity and DPPH radical scavenging rate, which in turn delayed the loss of quality, hardness and SSC, low ethylene release, and the overall maintenance of higher sensory scores, which effectively maintained a better storage quality and prolonged the freshness period of Lycopersicon esculentum Mill., and provided technical references for the freshness preservation of more categories of fruits and vegetables. It provides a technical reference for more categories of fruits and vegetables.