1-MCP和蜂胶对水蜜桃贮藏保鲜效果的影响

Effects of 1-MCP and Propolis on the Preservation Results of Honey Peaches

中文关键词: 水蜜桃  贮藏  1-MCP  蜂胶

英文关键词: honey peach  storage  1-MCP  propolis

中文摘要:

      目的 研究在(8±1)℃条件下1-MCP和蜂胶对水蜜桃保鲜效果的影响。方法 以豫甜水蜜桃为实验材料，采用1-MCP、蜂胶及1-MCP+蜂胶复合的方法对豫甜水蜜桃进行处理，研究呼吸强度、乙烯产生速率、腐烂率、硬度、失水率、可溶性固形物含量、维生素C含量、SOD活性和丙二醛含量的变化。结果 与对照组相比，1-MCP、蜂胶和1-MCP+蜂胶复合处理均能够降低水蜜桃的呼吸强度、乙烯产生速率和腐烂率，保持果实硬度，降低果实失水率，延缓果实可溶性固形物和Vc的降解速率，保持SOD 酶的活性，减少丙二醛的产生，能有效提高水蜜桃的贮藏品质，而蜂胶和1-MCP复合处理效果更好。结论 1-MCP、蜂胶及1-MCP+蜂胶复合的方法处理水蜜桃均能降低果实贮藏期间的代谢水平，维持果实的品质。其中1-MCP和蜂胶复合处理效果优于1-MCP 和蜂胶单独处理。

英文摘要:

      The work aims to investigate the effects of 1-methylcyclopropene (1-MCP) and propolis on the preservation results of honey peaches stored at (8±1)℃. With Yutian peach as test material, it was treated by 1-MCP, propolis and 1-MCP + propolis, respectively, and the changes in respiration intensity, ethylene production rate, decay rate, firmness, water loss rate, soluble solids content, vitamin C content, SOD activity and malondialdehyde content were studyed. Results showed that, compared with the control group, 1-MCP, propolis and 1-MCP + propolis could reduce the respiration intensity, ethylene production rate and decay rate of honey peach, and keep the firmness, reduce the water loss rate, delay the degradation rate of soluble solids and Vc, remain the SOD enzyme activity and reduce the malondialdehyde of the fruits. They could all improve the storage quality of honey peach, while propolis + 1-MCP had better treatment effects. 1-MCP, propolis and 1-MCP+propolis could reduce the metaboilic level of honey peach during storage and remain its quality. However, the composite treatment effect of 1-MCP + propolis is better than that of 1-MCP and propolis alone.