低O2/高CO2气调结合1-MCP对‘玉露香’梨贮藏品质的影响

doi:10.3864/j.issn.0578-1752.2022.23.012

摘要/Abstract

摘要： 目的明确低O₂/高CO₂对玉露香梨贮藏期保绿效果及品质维持的效果，为生产上延长‘玉露香’梨贮藏寿命提供理论依据与技术支撑。方法分别将商业成熟的‘玉露香’梨进行1.0 μL·L^-11-甲基环丙烯（1-methylcyclopropene，1-MCP）处理，1% O₂、3% CO₂气调（controlled atmosphere，CA）贮藏以及1.0 μL·L^-11-MCP结合1% O₂、3% CO₂气调贮藏，以普通冷藏为对照，分别于贮藏210和240 d及货架7 d时，测定果皮颜色、叶绿素含量、果实硬度、可溶性固形物、可滴定酸、抗坏血酸等果实外观和内在品质指标，采用气相色谱法检测果实乙醇、乙醛含量以及乙烯释放量和呼吸强度，调查并计算果柄、果心褐变指数。结果与普通冷藏相比，1-MCP、CA以及CA+1-MCP均可使‘玉露香’梨果实外观保持较好的绿色，有效减轻果面油腻化程度，在冷藏240 d及240+7 d货架时，CA+1-MCP对果皮绿色维持及油腻化控制效果更明显。1-MCP和CA均可抑制果实硬度、可溶性固形物和可滴定酸的下降，CA可抑制果心和果柄褐变，但CA降低了果实抗坏血酸含量，CA+1-MCP减缓了CA对果实抗坏血酸的破坏作用。CA+1-MCP对乙醇和乙醛的抑制作用在贮藏240 d时效果更明显，且20 mg·L^-1的乙醇含量在‘玉露香’梨耐受阈值以下。CA+1-MCP和1-MCP对果实乙烯释放量具有较好的抑制效果；240 d时，CA+1-MCP和CA对果实呼吸强度的抑制效果好于1-MCP。结论 ‘玉露香’梨较耐低O₂和高CO₂，CA+1-MCP对‘玉露香’梨的保鲜效果体现在210 d以后。因此，冷藏期在210 d以内，采用1.0 μL·L^-1的1-MCP处理；而冷藏期210 d以上，则需1% O₂、3% CO₂的低O₂/高CO₂的CA结合1.0 μL·L^-1的1-MCP处理，可保持果实较好的外观和内在品质。

关键词: 低O₂/高CO₂, 1-MCP, ‘玉露香’梨, 保绿, 品质

Abstract:

【Objective】 The objective of this study was to clarify the effects of a controlled atmosphere (CA) with low oxygen (O₂)/high carbon dioxide (CO₂) on chlorophyll maintenance and quality of Yuluxiang pears during cold storage, so as to provide a theoretical basis and technical support for prolonging the storage life of Yuluxiang pear.【Method】 The storage experiments were performed with commercial mature Yuluxiang pears treated with 1.0 μL·L^-11-Methylcyclopropene (1-MCP), 1% O₂, 3% CO₂, and 1.0 μL·L^-11-MCP combined with 1% O₂ and 3% CO₂, with air treatment as the control. The peel color, chlorophyll content, firmness, total soluble solids, titratable acid, ascorbic acid, and other quality indices were measured at 210 and 240 days of storage and 7 days of shelf life, respectively. Ethanol and acetaldehyde content, ethylene production, and respiratory rate of the fruits were detected by gas chromatography, and the browning indices of the fruit stalk and core were investigated and calculated.【Result】 Compared with ordinary cold storage, 1-MCP, CA, and CA+1-MCP could better maintain the green color of Yuluxiang pear fruits and effectively reduce the degree of greasiness on the fruit surface. CA+1-MCP had a more pronounced effect on the green color maintenance and greasiness control of the peel when they were refrigerated for 240 days and 240+7 days. 1-MCP and CA could inhibit the decline in fruit firmness, total soluble solids, and titratable acid. CA could inhibit browning of the core and stalk, but CA used alone reduced the content of ascorbic acid in the fruits, and CA+1-MCP slowed the decline of ascorbic acid in CA fruits. The inhibitory effect of CA+1-MCP on ethanol and acetaldehyde was more apparent when stored for 240 days, and the ethanol content of 20 mg·L^-1was below the tolerance threshold of Yuluxiang pears. CA+1-MCP and 1-MCP had strong inhibitory effects on ethylene production across the entire storage period. At 240 days, CA+1-MCP and CA had a stronger inhibitory effect on the respiratory rate than 1-MCP.【Conclusion】 Yuluxiang pears were respiratory climacteric pears, resistant to low O₂ and high CO₂. The freshness maintenance effect of CA+1-MCP on Yuluxiang pear was maintained after 210 days. Therefore, when the cold storage period was less than 210 days, a single 1-MCP treatment of 1.0 μL·L^-1 could be used. When the cold storage period was greater than 210 days, the fruit should be first treated with 1.0 μL·L^-1 1-MCP, and then stored under CA with low O₂/high CO₂ of 1% O₂ and 3% CO₂, which could maintain the appearance and internal quality of fruits, as well as significantly prolong the cold storage life.

Key words: low O₂/high CO₂, 1-MCP, Yuluxiang pear, chlorophyll maintenance, quality

贾晓辉, 张鑫楠, 刘佰霖, 马风丽, 杜艳民, 王文辉. 低O₂/高CO₂气调结合1-MCP对‘玉露香’梨贮藏品质的影响[J]. 中国农业科学, 2022, 55(23): 4717-4727.

JIA XiaoHui, ZHANG XinNan, LIU BaiLin, MA FengLi, DU YanMin, WANG WenHui. Effects of Low Oxygen/High Carbon Dioxide Controlled Atmosphere Combined with 1-Methylcyclopropene on Quality of Yuluxiang Pear During Cold Storage[J]. Scientia Agricultura Sinica, 2022, 55(23): 4717-4727.

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品质指标 Quality index	冷藏及货架时间 Storage or shelf time (d)	CK	1-MCP	CA	CA+1-MCP
硬度 Flesh firmness (kg·cm^-2)	210	4.16±0.433b	4.27±0.536ab	4.44±0.466ab	4.60±0.724a
	210+7*	3.87±0.457b	4.42±0.672a	4.29±0.738a	4.50±0.664a
	240	4.09±0.226b	4.13±0.468a	4.13±0.596a	4.24±0.668a
	240+7*	3.81±0.414b	4.23±0.550a	4.12±0.289a	4.23±0.539a
可溶性固形物 Total soluble solid (%)	210	12.52±0.384a	12.28±0.443a	12.60±0.542a	12.37±0.783a
	210+7*	12.74±0.520a	12.76±0.660a	12.71±0.596a	12.99±0.668a
	240	12.30±0.468c	12.57±0.509bc	12.65±0.529b	12.89±0.519a
	240+7*	12.01±0.718c	12.41±0.725bc	12.64±0.692b	13.30±0.702a
可滴定酸 Titratable acidity (g·kg^-1)	210	0.26±0.006c	0.28±0.006b	0.29±0.010b	0.30±0.006a
	210+7*	0.41±0.011d	0.49±0.000c	0.53±0.006b	0.59±0.006a
	240	0.35±0.006d	0.45±0.006a	0.37±0.006c	0.44±0.000b
	240+7*	0.40±0.010d	0.48±0.007c	0.54±0.010b	0.56±0.012a
抗坏血酸 Ascorbic acid (mg/100 g)	210	2.56±0.121b	2.99±0.049a	1.79±0.021c	2.94±0.095a
	210+7*	4.39±0.142a	4.48±0.013a	3.69±0.090b	3.71±0.109b
	240	2.60±0.058c	2.74±0.034b	1.93±0.036d	2.88±0.002a
	240+7*	3.76±0.042b	3.99±0.159a	2.69±0.108d	2.92±0.046c

低O₂/高CO₂气调结合1-MCP对‘玉露香’梨贮藏品质的影响

Effects of Low Oxygen/High Carbon Dioxide Controlled Atmosphere Combined with 1-Methylcyclopropene on Quality of Yuluxiang Pear During Cold Storage

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