文献类型：期刊文献

中文题名：1-MCP和壳聚糖复合处理提高嵊州桃形李采后保鲜效果

英文题名：Effects of combined treatment of 1- MCP and chitosan coating on the storability of Shengzhou Nane(Prunus salicina var. taoxingli) fruit

作者：莫亿伟[1];张付康[1];杨国[1];吕益军[2];王庆华[2];胡会刚[3];王海[1]

机构：[1]绍兴文理学院生命科学学院;[2]华堂桃形李专业合作社;[3]中国热带农业科学院南亚热带作物研究所.农业部热带果树生物学重点实验室

年份：2017

卷号：34

期号：1

起止页码：75

中文期刊名：果树学报

外文期刊名：Journal of Fruit Science

收录：CSTPCD、、北大核心2014、CSCD2017_2018、北大核心、CSCD

基金：公益性行业(农业)科研专项(201503142-13);嵊州市2013年科技计划项目(编号:64)

语种：中文

中文关键词：桃形李;采后保鲜;壳聚糖;1-MCP;可溶性固形物

外文关键词：Nane fruit; Post-harvest storage; Chitosan; 1-MCP; Total soluble solids

中文摘要：【目的】嵊州桃形李成熟于夏季高温季节,果实采后极易失水软化,并且易于腐烂难以保鲜,因此探讨1-MCP、壳聚糖涂膜及1-MCP和壳聚糖复合处理对其保鲜效果的影响。【方法】采收成熟的果实于当天直接运回,从中选取大小一致、没有病虫害的果实,分别以不同浓度的1-甲基环丙烯(1-MCP)、壳聚糖及1-MCP结合壳聚糖复合处理,并以浸泡蒸馏水处理的果实为对照,分别装入塑料保鲜袋,在室温贮藏后的不同时间内观察果肉细胞结构的完整性,测定果实品质参数。【结果】与对照相比,经不同浓度1-MCP或壳聚糖分别处理后,结果发现,以6.0μL·L^(-1)1-MCP处理6 h和1.0%壳聚糖单独处理后果实腐烂率最低;同时,与单独1-MCP或壳聚糖处理的果实相比,6.0μL·L^(-1)的1-MCP和1.0%的壳聚糖复合处理对桃形李采后保鲜的效果更为明显,复合处理更能提高贮藏过程中果实的抗氧化酶超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性,降低果实H2O2和丙二醛(MDA)含量及氧化伤害,降低果实贮藏过程中的失重率,提高果实硬度,维持果肉细胞结构完整性和维持果实的可溶性固形物、可滴定酸及维生素C的含量,也达到降低果实腐烂率,延长贮藏时间的效果。【结论】6.0μL·L^(-1)的1-MCP和1.0%的聚糖壳复合处理显著提高桃形李采后抗氧化酶活性,降低氧化伤害,提高果实硬度和品质,从而延长保鲜时间和提高保鲜效果。

外文摘要：[Objective] Browning and decay of fruits shorten storage life and thus reduce their market val- ue. 1-methylcyclopropene （1-MCP）, an inhibitor of ethylene action, is effective at very low concentrations in delaying fruit ripening and improving storage quality and pathogens resistance. It has been reported that 1-MCP treatment can reduce decay and extend storage life of various fruits, such as bananas, peaches, tomato, apples and broecolis. Chitosan, a versatile biopolymer derived from deaeetylation of chitin has been widely used in fresh keeping due to its good biodegradability, antibacterial activity and capacity to form film. It reduces moisture loss and slows respiration by reducing oxygen uptake. Chitosan coating has been successfully applied to prolong storage life and control decay of many fruits, such as longan, litchi, strawberry and Indian jujube. Shengzhou Nane （Prunus salicina Lindl. var. taoxingli） is well known for its high nutritional value and pleasant flavor. Its fruit usually ripe in summer, when high temperatures accelerate the processes of water loss, softening, microbial attack and decay during storage. As a result, the fresh fruit has a very short shelf life, deteriorating and losing marketability within a few days under ambient temperatures. Therefore delaying postharvest fruit rotting process is the key to maintaining the high nu- tritional value of the fruit. The objectives of this study are to investigate and evaluate the effects of 1-MCP, chitosan coating and their combination on Shengzhou Nane fruit quality during storage. [ Methods ] Shengzhou Nane fruit （about 80% mature stage） were harvested from an orchard in Shenzhou city of Zhejiang province and immediately transferred to laboratory on the same day. Fruit with uniform size were selected and treated with different concentrations of 1-MCP for 6 h, or with chitosan coating, or with 6.0 μL·L^-1 1-MCP combined with 1.0% chitosan coating, and the remaining fruit were treated with ddH20 and served as the control. Fruit in each treatment were wrapped in a 0.2 mm polyethylene bag after air-dried and then stored at room temperature （26＋ 1）℃ with 90% relative humidity （RH）. Quality parameters and cell structure integrity were analyzed during storage. [Results] Compared with the control, the separate treatments with different concentrations of 1-MCP or chitosan had different effects on decay rate of fruit during storage. For example, in the treatments with 6.0 μL·L^-1 1-MCP for 6 h and with 1.0% chitosan, the decay rates of fruit were 19.12% and 23.95%, respectively, while that in the control was 62.85% after 8 days of storage at ambient temperature. The results showed that both 1-MCP and chitosan coating treatments could significantly reduce the decay rate of Shengzhou Nane fruit after harvest. Moreover, compared with those treated with 1-MCP or chitosan coating alone, the fruit in the combined treatment of 6.0μL·L^-1 1-MCP and 1.0% chitosan coating had significantly higher activities of antioxidant enzymes, such as superoxide dismutase （SOl）） and catalase （CAT） and thus a lowest fruit decay rate. Increased activities of SOD and CAT prevented overproduction of reactive oxygen species that cause degradation of membrane lipids of cells resulting in structure collapse and malondialdehyde （MDA） accumulation. As a result, lower contents of H2O2 and MDA and reduced oxidation injuries in the treated fruit were observed. Correspondingly, lowered weight loss and, increased fruit firmness and integrity of membrane and cell wall were achieved. At the same time, the contents of vitamin C, total soluble solids and titratable acids in fruit un- der the combined treatment of 1-MCP and chitosan coating maintained significantly higher than under the other treatments and the fruit had the lowest decay rate and an extended shelf-storage life. [Conclusion] Our results showed that, under ambient temperature conditions, Shengzhou Nane fruit treated with 6.0 μL·L^-1 1-MCP for 6 h combined with 1.0% chitosan coating had the lowest decay rate. It was suggested that 1-MCP and chitosan coating are effective in increasing the activities of anti-oxidation enzyme, reducing cell membrane peroxidation and Ml）A accumulation, inhibiting water loss and decay, maintaining fruit firmness and membrane integrity and delaying fruit ripening process. As a result, an improved fruit storability and thus prolonged storage life from 6 days to 12 days was achieved.