不同处理对采后小红杏贮藏品质及生理特性的影响

Effects of Different Treatments on Storage Quality and Physiological Characteristics of Postharvest Small Red Apricots

中文关键词:  小红杏  差压预冷  1-MCP  品质

英文关键词:small red apricot  differential pressure precooling  1-MCP  quality

中文摘要:

      目的 采用差压预冷协同保鲜剂雾化熏蒸处理以提高采后小红杏贮藏品质。方法 以新疆一师四团小红杏为试材，分别采用差压预冷、1-MCP和差压预冷协同1-MCP处理，无差压预冷及保鲜剂处理作为CK组。于温度为1 ℃、相对湿度为90%的保鲜库中贮藏，每7 d测定1次果实的生理指标，分析小红杏在贮藏期间的品质变化规律。结果 与CK组相比，3组处理组果实均不同程度地保持了小红杏果实的贮藏品质。1-MCP处理和差压预冷协同1-MCP处理组使贮藏期间果实的呼吸高峰推迟了7 d。在贮藏末期，差压预冷协同1-MCP处理组果实的商品率较CK组提高了66.7%，硬度、Vc含量分别为CK组的3.5倍和2倍。差压预冷协同1-MCP处理组较好地保持了果实的硬度、Vc含量，提高了果实的抗氧化酶活性，推迟了果实的后熟衰老进程，最大程度地保持了果实的贮藏品质。结论 1-MCP及差压预冷协同1-MCP处理更好地保持了小红杏贮藏期间的商品率、延长了其货架期，是一种有效提高采后小红杏贮藏品质的保鲜方法。

英文摘要:

      The work aims to improve the storage quality of post harvest small red apricots through differential pressure precooling and collaborative preservation agent atomization fumigation treatment.With small red apricots from the Fourth Regiment of Xinjiang First Division as test materials, differential pressure precooling, 1-MCP, and differential pressure pre-cooling were conducted in combination with 1-MCP treatment, with no differential pressure pre cooling or preservative treatment as the CK group. The test materials were stored in a fresh-keeping warehouse with a temperature of 1 ℃ and a relative humidity of 90%, their physiological indicators were measured every 7 days to analyze the quality changes of small red apricots during storage. Compared with the CK group, the three treatment groups all maintained the storage quality of small red apricots to varying degrees. The 1-MCP treatment and differential pressure precooling combined with the 1-MCP treatment group delayed the peak respiration of fruits during storage by 7 days. At the end of storage, the commercial rate of fruits in the differential pressure precooling combined with the 1-MCP treatment group increased by 66.7% compared with the CK group, and the hardness and Vc content were 3.5 and 2 times higher than those in the CK group, respectively. The differential pressure precooling combined with 1-MCP treatment group effectively maintained the hardness and Vc content of the fruit, improved the antioxidant enzyme activity of the fruit, delayed the process of fruit ripening and senescence, and maximized the storage quality of the fruit. In conclusion,1-MCP and differential pressure precooling combined with 1-MCP treatment can better maintain the commodity rate and prolong the shelf life of small red apricots during storage, which is an effective method to improve the storage quality of small red apricots.