LAE和1-MCP联合处理在蟠桃常温货架贮藏中的应用

Application of Integrated LAE and 1-MCP Treatment Enhancing the Shelf-life of Flat Peachesat Room Temperature

中文关键词: Nα-月桂酰-L-精氨酸乙酯盐酸盐  1-MCP  蟠桃  保鲜剂

英文关键词: Nα-lauroyl-L-arginine ethyl ester hydrochloride  1-methylcyclopropene  flat peach  preservative

中文摘要:

      目的 研究Nα-月桂酰-L-精氨酸乙酯盐酸盐（LAE）和1-甲基环丙烯（1-MCP），以及其联合处理对蟠桃的常温货架耐贮藏性能的改善作用。方法 采用0.2，0.5，0.8 g/L的LAE水溶液对蟠桃进行采前喷施，1 μL/L的1-MCP采后熏蒸24 h，以及联合使用的处理。在25~30 ℃下贮藏11 d后，考察其相关指标。结果 LAE和1-MCP处理能够抑制蟠桃腐烂，其中联合处理能够达到最大的抑腐效果，腐烂率为42.8%，在贮藏结束后处理组比对照组腐烂率减少了57.2%；1-MCP处理，以及其与LAE联合处理能够显著减缓贮藏中可溶性固形物（SSC）和还原性糖（RS）含量的下降，在贮藏初期能显著维持果实的硬度和脆度，减缓过氧化物酶（POD）活性的升高，在贮藏过程中能抑制多酚氧化酶（PPO）活性和丙二醛（MDA）积聚，从而减轻褐变程度。结论 LAE和1-MCP联合处理能提升蟠桃的耐贮性，其中LAE作为抑菌剂能发挥抑制腐烂作用，1-MCP作为乙烯抑制剂能延缓果实后熟，降低氧化应激和褐变程度。

英文摘要:

      The work aims to study the effects of Nα-lauroyl-L-arginine ethyl ester hydrochloride (LAE), 1-methylcyclopropene (1-MCP) and the integrated treatment on improvement of shelf preservability of flat peaches at normal temperature. Flat peaches were treated with pre-harvest spray of 0.2, 0.5, 0.8 g/L LAE solution, post-harvest fumigation of 1 μL /L 1-MCP for 24 hours and the integrated application. Relative indexes were evaluated after 11 daysof shelf preservation atroom temperature (25~30 ℃). Both LAE and 1-MCP presented rotten protection capacities on flat peaches, and particularly the integrated application showed the highest rotten rate reduction. The final rotten rate was 42.8%, which was reduced by 57.2% compared with control; 1-MCP treatment and the treatment coupled with LAE spay demonstrated extremely significant alleviation of the decrease of total soluble solid content (SSC) and reducing sugar (RS), and significantly maintained the hardness, fracture and peroxidase activity; along the period of storage peroxidase activity, polyphenol oxidase activity and accumulation of malondialdehyde (MDA) were depressed, leading to alleviation of browning. Integrated application of LAE and 1-MCP can improve the preservability of flat peaches in shelf-storage. As active ingredient, LAE performsthe anti-microorganism activity to depress rottenness, and 1-MCP performsas the ethylene receptor inhibitor delaying the over-ripening, oxidation press and browning.