张鹏,赵倩,贾晓昱,李春媛,霍俊伟,李江阔,魏宝东.1–MCP结合EA对蓝靛果贮藏品质及活性氧代谢的影响[J].包装工程,2023,44(13):63-73.
ZHANG Peng,ZHAO Qian,JIA Xiao-yu,LI Chun-yuan,HUO Jun-wei,LI Jiang-kuo,WEI Bao-dong.Effects of 1-MCP Combined with EA on Storage Quality and Reactive Oxygen Species Metabolism of Blue Honeysuckle[J].Packaging Engineering,2023,44(13):63-73. |
| 1–MCP结合EA对蓝靛果贮藏品质及活性氧代谢的影响 |
| Effects of 1-MCP Combined with EA on Storage Quality and Reactive Oxygen Species Metabolism of Blue Honeysuckle |
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| DOI：10.19554/j.cnki.1001-3563.2023.13.009 |
| 中文关键词: 蓝靛果 1−甲基环丙烯 乙烯吸收剂 贮藏品质 活性氧代谢 |
| 英文关键词:blue honeysuckle 1-Methylcyclopropene ethylene absorbent storage quality reactive oxygen species metabolism |
| 基金项目:国家重点研发计划(2022YFD1600504);兵团重点领域科技攻关项目(2019AB024) |
| 作者 | 单位 |
| 张鹏 | 天津市农业科学院农产品保鲜与加工技术研究所，天津 300384;国家农产品保鲜工程技术研究中心天津 a.农业农村部农产品贮藏保鲜重点实验室 b.天津市农产品采后生理与贮藏保鲜重点实验室，天津 300384 |
| 赵倩 | 沈阳农业大学 食品学院，沈阳 110866 |
| 贾晓昱 | 天津市农业科学院农产品保鲜与加工技术研究所，天津 300384;国家农产品保鲜工程技术研究中心天津 a.农业农村部农产品贮藏保鲜重点实验室 b.天津市农产品采后生理与贮藏保鲜重点实验室，天津 300384 |
| 李春媛 | 天津市农业科学院农产品保鲜与加工技术研究所，天津 300384;国家农产品保鲜工程技术研究中心天津 a.农业农村部农产品贮藏保鲜重点实验室 b.天津市农产品采后生理与贮藏保鲜重点实验室，天津 300384 |
| 霍俊伟 | 东北农业大学 园艺园林学院寒地小浆果开发利用国家地方联合工程研究中心，哈尔滨 150030 |
| 李江阔 | 天津市农业科学院农产品保鲜与加工技术研究所，天津 300384;国家农产品保鲜工程技术研究中心天津 a.农业农村部农产品贮藏保鲜重点实验室 b.天津市农产品采后生理与贮藏保鲜重点实验室，天津 300384 |
| 魏宝东 | 沈阳农业大学 食品学院，沈阳 110866 |
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| Author | Institution |
| ZHANG Peng | Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China;a.Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs b.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin, Tianjin 300384, China |
| ZHAO Qian | School of Food Science, Shenyang Agricultural University, Shenyang 110866, China |
| JIA Xiao-yu | Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China;a.Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs b.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin, Tianjin 300384, China |
| LI Chun-yuan | Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China;a.Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs b.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin, Tianjin 300384, China |
| HUO Jun-wei | National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, School of Horticulture, Northeast Agricultural University, Harbin 150030, China |
| LI Jiang-kuo | Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China;a.Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs b.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin, Tianjin 300384, China |
| WEI Bao-dong | School of Food Science, Shenyang Agricultural University, Shenyang 110866, China |
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| 中文摘要: |
| 目的 探究不同处理对贮藏0~60 d期间蓝靛果实贮藏品质及活性氧(ROS)代谢的影响，为蓝靛果贮藏保鲜提供技术依据。方法 以蓝靛果为实验材料，采后将其装入保鲜箱中，用1−甲基环丙烯(1-MCP)、乙烯吸收剂(EA)、1-MCP+EA进行处理，在(−0.5±0.3)℃下贮藏60 d，每隔15 d取样观察果实的感官品质，并测定其营养、生理及活性氧代谢相关指标。结果 与对照组相比，3种处理方式均能保持果实较好的感官特性，延缓果实抗坏血酸、花色苷、总酚和黄酮等含量的流失，以及果实的软化;在贮藏60 d时，处理组果实的呼吸强度分别比对照组果实的呼吸强度低22.73、12.92、34.04 mg/(kg.h)，乙烯生成速率分别比对照组果实的低6.38、3.98、10.11 μL/(kg.h);可抑制超氧阴离子(O2−.)活性、过氧化氢(H2O2)含量、丙二醛含量及相对电导率的升高，保持较高的超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、过氧化物酶(POD)、抗坏血酸过氧化物酶(APX)活性。通过SPSS分析可知，综合得分顺序为CK＜EA＜1-MCP＜1-MCP+EA，表明1-MCP+EA处理的效果最好。结论 1-MCP+EA处理对蓝靛果贮藏60 d的保鲜效果最好，可更好地保留果实的外观和内在品质，利于运输和销售。 |
| 英文摘要: |
| The work aims to investigate the effects of different treatments on the storage quality and reactive oxygen species (ROS) metabolism of blue honeysuckle during storage for 0-60 d, to provide a certain technical basis for storage and preservation of blue honeysuckle. With blue honeysuckle as the test material, the harvested blue honeysuckle was put into a fresh-keeping box and treated with 1-Methylcyclopropene (1-MCP), ethylene absorbent (EA), 1-MCP+EA, stored at (−0.5±0.3)℃ for 60 days. The samples were taken every 15 days to investigate the sensory quality and measure nutritional, physiological and reactive oxygen species metabolism related indicators. Compared with the control group, the three treatments could maintain good organoleptic properties, delay the loss of ascorbic acid, anthocyanins, total phenols and flavonoids and soften the fruits. At 60 days of storage, the respiration intensity of the treatment group was 22.73, 12.92, 34.04 mg/(kg.h), the ethylene formation rates were 6.38, 3.98 and 10.11 μL/(kg.h) lower than those in the control group, respectively. At the same time, it could inhibit the activity of superoxide anion (O2−.), hydrogen peroxide (H2O2) content, malondialdehyde content and relative conductivity, and maintain high superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) and ascorbyl peroxidase (APX) activities. Through SPSS analysis, the comprehensive score was CK<EA<1-MCP<1-MCP+EA, indicating that 1-MCP+EA had the best effect. Treatment with 1-MCP+EA has the best preservation effect on blue honeysuckle stored for 60 days, which can better retain the appearance and internal quality of the fruit, and is convenient for transportation and sales. |
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