1-MCP处理和气调包装对枸杞鲜果低温贮藏品质的影响

王瑞庆; 冯建华; 魏雯雯; 徐新明; 郁网庆

1-MCP处理和气调包装对枸杞鲜果低温贮藏品质的影响

Effect of 1-methylcyclopropene and modified atmosphere packaging on quality retention during cold-temperature storage of Lycium barbarum fruit

摘要

摘要: 为比较1-甲基环丙烯（1-methylcyclopropene, 1-MCP）处理和2种气调包装对枸杞鲜果保鲜的效果，研究了1.0 μL/L 的1-MCP处理、聚乙烯膜气调包装（polyethylene film modified atmosphere packaging, PEF-MAP）和硅窗膜气调包装（silicon gum film MAP, SGF-MAP）对枸杞鲜果（2±1）℃下贮藏品质和生理特性的影响。结果表明，1-MCP处理可减轻枸杞果实贮藏末期感官酸腐味，但对可滴定酸和果皮颜色等没有显著影响（P＞0.05）。聚乙烯膜气调包装和硅窗膜气调包装可保持果实可溶性固形物质量分数，提高固/酸比及表皮状况、香气、质地等感官品质，但加快了可滴定酸的下降，对颜色、感官液汁变化影响不明显（P＞0.05）。在贮藏末期（第35天），3个处理分别可将枸杞果实腐烂率由46.7%降低至31.1%、8.9%和26.7%。气调包装对枸杞的贮藏效果好于1-MCP处理，其中，聚乙烯膜气调包装效果较佳，可将枸杞果实贮藏期延长14 d。试验结果可为鲜食枸杞商业化贮藏提供参考。

Abstract: The effects of 1.0 μL/L 1-methylcyclopropene (1-MCP) treatment, polyethylene film MAP (PEF-MAP) and silicon gum film MAP (SGF-MAP) on quality retention and physiology property of fresh Lycium barbarum fruit during storage at (2 ± 1) °C were investigated. 1-MCP treatment alleviated sensory soured smell at the end of storage (35 d), while the titratable acidity (TA) and skin color were not significantly influenced（P＞0.05）. PEF-MAP and SGF-MAP improved SSC/TA ratio and fruit sensory attributes including skin condition, aroma and texture properties, retained soluble solids content, while had no effect on color and juicy condition. The decay incidence at the end of storage decreased from 46.7% for control to 31.1% for 1-MCP, 8.9% for PEF-MAP and 26.7% for SGF-MAP, respectively. Among the above three treatments, PEF-MAP was most effective on overall quality retention of Lycium barbarum fruit, and the postharvest life was extended for 14 d. The results of this research can provide a reference for commercial production of fresh Lycium barbarum fruit.

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