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| 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 |
| The effect of 1-methylcyclopropenecombined with phytic acid treatment on the storage quality of cherry tomato fruits |
| 投稿时间：2025-03-10 修订日期：2025-04-18 |
| DOI： |
| 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 cherry tomato |
| 基金项目:“十三五”国家重点研发计划重点专项（2019YFC1605600），北京市农林科学院科技创新能力建设专项（KJCX20230309） |
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| 中文摘要: |
| 目的 樱桃番茄在贮藏过程中乙烯的释放量随着时间不断增加,易发生腐烂变质。本文系统研究了不同浓度的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,为提高贮藏品质及延长保鲜期提供理论依据。方法 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0.8μL/L和1μL/L的1-MCP与0.05%和0.1%的PA全因子复合实验,考查了樱桃番茄的质量损失率、硬度、乙烯释放量、可溶性固形物含量、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,并在贮藏期内对樱桃番茄进行了感官评价。结果 1 μL/L 1-MCP＋0.1% PA处理组在贮藏12d后感官评价得分85.6分,失重率0.93%,硬度5.04 kg/cm2,SSC含量8.4%,乙烯释放量0.4398μL/(kg.h),POD活力和DPPH自由基清除率分别是96.9U/g FW和82.60%。结论 该研究表明1 μL/L 1-MCP＋0.1%PA复合处理更有助于POD活力的提升,并提高DPPH自由基清除率,进而延缓质量损失、硬度和可溶性固形物含量的降低,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 Cherry tomatoes are susceptible to decay and spoilage due to the increasing release of ethylene over time during storage. In this paper, we systematically investigated the effects of different concentrations of 1-methylcyclopropene (1-MCP) and phytic acid (PA) on the physiology and storage quality of cherry tomatoes, in order to provide a theoretical basis for the improvement of storage quality and the extension of the freshness period. 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 cherry tomatoes 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 the mass loss rate, hardness, soluble solids The results showed that 1 μL/L/L of 1-MCP with 0.05% and 0.1% PA were used to evaluate the quality loss, hardness, soluble solids content, ethylene release, peroxidase (POD) activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate, and sensory evaluation of cherry tomatoes 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 showed that 1 μL/L 1-MCP + 0.1% PA compound treatment was more helpful for the improvement of POD activity and DPPH radical scavenging rate, which in turn delayed the loss of quality, hardness and soluble solids content, low ethylene release, and the overall maintenance of higher sensory scores, which effectively maintained a better storage quality and prolonged the freshness period of cherry tomatoes, 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. |
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