气调和1-MCP处理对‘御皇李’冷藏期间品质的影响

doi:10.3864/j.issn.0578-1752.2026.15.014

中国农业科学 ›› 2026, Vol. 59 ›› Issue (15): 3424-3439.doi: 10.3864/j.issn.0578-1752.2026.15.014

气调和1-MCP处理对‘御皇李’冷藏期间品质的影响

鲁晓峰¹(), 郝硕杰²(), 王阳¹, 高娜², 佟伟¹, 田瑞冬², 孙海龙¹(), 刘硕³()

¹ 中国农业科学院果树研究所/农业农村部园艺作物种质资源利用重点实验室，辽宁兴城 125100
² 密云区园林绿化局，北京 101500
³ 辽宁省果树科学研究所，辽宁营口 115009

收稿日期:2026-01-06 接受日期:2026-03-17 出版日期:2026-08-01 发布日期:2026-08-03
通信作者:
孙海龙，E-mail：sunhailong@caas.com。
刘硕，E-mail：liushuo028@163.com
联系方式: 鲁晓峰，E-mail：luxiaofeng01@caas.cn。郝硕杰，E-mail：517222152@qq.com。鲁晓峰和郝硕杰为同等贡献作者。
基金资助:
中国农业科学院科技创新工程(CAAS-ASTIP-2024-ZFRI); 辽宁省科学技术计划(2023JH1/10200005)

Effects of Controlled Atmosphere and 1-MCP Treatment on Quality of Yuhuangli Plum During Refrigeration

LU XiaoFeng¹(), HAO ShuoJie²(), WANG Yang¹, GAO Na², TONG Wei¹, TIAN RuiDong², SUN HaiLong¹(), LIU Shuo³()

¹ Research Institute of Pomology, Chinese Academy of Agricultural Sciences/Key Laboratory of Horticultural Crops Germplasm Resources Utilization, Ministry of Agriculture, Xingcheng 125100, Liaoning
² Miyun District Bureau of Landscape and Forestry, Beijing 101500
³ 3Liaoning Institute of Pomology, Yingkou 115009, Liaoning

Received:2026-01-06 Accepted:2026-03-17 Published:2026-08-01 Online:2026-08-03

摘要/Abstract

摘要：

【目的】探索1-甲基环丙烯（1-methylcyclopropene，1-MCP）与气调处理对‘御皇李’贮藏保鲜效果及果实内在品质维持的影响，明确‘御皇李’贮藏保鲜调控策略，为其产业化贮藏保鲜提供理论依据与技术参考。【方法】以‘御皇李’为试材，设置1.0 µL·L^-11-MCP、3% O₂+1% CO₂、3% O₂+5% CO₂气调（controlled atmosphere，CA）贮藏和普通冷藏对照（CK）4组贮藏处理，于贮藏0、30、60和90 d，采用色差仪、质构仪、气相色谱仪、高效液相色谱仪、气质联用仪等设备，测定果皮色泽、果实质地、糖酸组分、呼吸强度、果实香气等外观品质和内在品质指标。【结果】与普通冷藏相比，气调及1-MCP处理均能延缓果实硬度及可滴定酸含量下降，保持良好的可溶性固形物、维生素C（Vc）和多酚含量，降低果实呼吸强度，减缓果实内聚性、果肉弹性、果肉胶黏性、咀嚼性、破裂力、破裂位移、屈服力及屈服位移的下降趋势，较好保持果肉质地。1-MCP和气调处理均能在一定程度上抑制果实糖酸组分的分解，贮藏60 d时果实酸度保持较好。各处理果皮色差参数L^*、a^*、b^*、c^*值在贮藏期间整体呈下降趋势，其中CK下降最快，3% O₂+5% CO₂气调处理次之，3% O₂+1% CO₂气调处理较缓，1-MCP处理最优，显著抑制了果实褐变与色泽暗沉（P<0.05）。贮藏60 d时，1-MCP处理的保鲜效果最显著，其次为3% O₂+1% CO₂与3% O₂+5% CO₂处理，CK果实品质下降最明显；此时‘御皇李’果实风味物质以醛类、醇类和酯类为主，其中反式-2-己烯醛和己醛相对含量合计约占84%。随着贮藏时间延长，气调与1-MCP处理组醛类和醇类相对含量下降，酯类物质相对含量上升。【结论】1-MCP（1.0 µL·L^-1）和3% O₂+1% CO₂气调贮藏均可有效维持‘御皇李’冷藏期间的品质，但1-MCP处理在保持果实综合品质（质地、色泽、风味）方面表现更全面，其中冷藏60 d时果实外观和内在品质保持最佳。

关键词: ‘御皇李’, 1-MCP, 气调, 贮藏, 果实品质, 风味

Abstract:

【Objective】This study aimed to investigate the effects of 1-methylcyclopropene (1-MCP) and controlled atmosphere (CA) storage on the preservation and internal quality of YuHuangli plums, to identify the optimal storage strategies, so as to provide the theoretical and technical references for industrial-scale storage.【Method】YuHuangli plums were subjected to four storage treatments: 1.0 µL·L^-1 1-MCP, CA storage with 3% O₂ + 1% CO₂, CA storage with 3% O₂ + 5% CO₂, and normal cold storage as a control (CK). Fruit samples were analyzed at 0, 30, 60, and 90 days of storage. External and internal quality indices—including peel color, texture, sugar-acid composition, respiration intensity, and aroma-were measured using a colorimeter, texture analyzer, gas chromatograph, high-performance liquid chromatograph, and gas chromatography-mass spectrometer.【Result】Compared with CK, both 1-MCP and CA treatments delayed the decline in fruit firmness and titratable acidity, maintained higher levels of soluble solids, vitamin C, and polyphenols, reduced respiration rates, and slowed the reduction of cohesiveness, springiness, gumminess, chewiness, rupture force, rupture deformation, yield force, and yield deformation, thus better preserving fruit texture. Both treatments also partially inhibited the degradation of sugar-acid components, with acidity being better maintained after 60 days. Peel color parameters (L*, a*, b*, and C*) declined during storage, with the fastest decrease under CK, followed by 3% O₂ + 5% CO₂, then 3% O₂ + 1% CO₂, and the slowest under 1-MCP treatment, significantly suppressing browning and darkening (P<0.05). After 60 days, 1-MCP exhibited the most pronounced preservation effect, followed by 3% O₂ + 1% CO₂ and 3% O₂ + 5% CO₂, while CK showed the greatest quality deterioration. At this stage, the flavor profile of YuHuangli plum was dominated by aldehydes, alcohols, and esters, with trans-2-hexenal and hexanal accounting for about 84% of the total relative content. Over time, the relative content of aldehydes and alcohols decreased in the 1-MCP and CA groups, whereas esters increased.【Conclusion】Both 1-MCP (1.0 µL·L^-1) and CA storage (3% O₂ + 1% CO₂) effectively preserved the quality of ‘YuHuangli’ plums during cold storage. Among them, 1-MCP provided the most comprehensive maintenance of overall fruit quality—including texture, color, and flavor—with the optimal preservation observed after 60 days.

Key words: YuHuangli plum, 1-MCP, controlled atmosphere storage, refrigeration, fruit quality, flavor profile

鲁晓峰, 郝硕杰, 王阳, 高娜, 佟伟, 田瑞冬, 孙海龙, 刘硕. 气调和1-MCP处理对‘御皇李’冷藏期间品质的影响[J]. 中国农业科学, 2026, 59(15): 3424-3439.

LU XiaoFeng, HAO ShuoJie, WANG Yang, GAO Na, TONG Wei, TIAN RuiDong, SUN HaiLong, LIU Shuo. Effects of Controlled Atmosphere and 1-MCP Treatment on Quality of Yuhuangli Plum During Refrigeration[J]. Scientia Agricultura Sinica, 2026, 59(15): 3424-3439.

图/表 11

表1

不同处理果实质地比较"

贮藏天数 Storage time (d)	处理 Treatment	内聚性 Cohesiveness (Ratio)	弹性 Elasticity (mm)		胶黏性 Gumminess (N)		咀嚼性 Chewiness (mj)		破裂力 Rupture force (N)		破裂位移 Rupture displacement (mm)
0	CK	0.662±0.005a	1.538±0.015a		5.488±0.251a		8.441±0.448a		0.920±0.037a		4.701±0.167abc
30	CK	0.647±0.004de	1.485±0.031abc		5.164±0.311ab		7.844±0.571cde		0.879±0.043bc		4.564±0.041cd
	1-MCP	0.653±0.004bcd	1.463±0.026ab		5.032±0.557cde		7.704±0.981ab		0.919±0.036ab		4.742±0.067a
	3% O₂+1% CO₂	0.655±0.004bc	1.469±0.020abc		4.971±0.301cde		7.596±0.486bc		0.902±0.039ab		4.659±0.084abc
	3% O₂+5% CO₂	0.651±0.005bcde	1.475±0.027ab		5.092±0.257cd		7.796±0.482bc		0.900±0.040ab		4.585±0.083bcd
60	CK	0.621±0.004h	1.493±0.015de		4.577±0.210fg		6.824±0.332f		0.812±0.044def		4.338±0.295e
	1-MCP	0.645±0.003ef	1.469±0.033abc		4.869±0.396cdef		7.401±0.768cd		0.852±0.040cd		4.691±0.078abc
	3% O₂+1% CO₂	0.639±0.004fg	1.476±0.016bcd		4.794±0.328defg		7.249±0.544def		0.836±0.042de		4.677±0.050abc
	3% O₂+5% CO₂	0.634±0.004g	1.486±0.023cd		4.743±0.27efg		7.133±0.480f		0.826±0.038de		4.553±0.043cd
90	CK	0.594±0.004j	1.538±0.015f		3.495±0.239i		5.113±0.372h		0.700±0.049g		4.248±0.026e
	1-MCP	0.638±0.004fg	1.472±0.028cd		4.752±0.347efg		7.152±0.600ef		0.829±0.045de		4.681±0.187abc
	3% O₂+1% CO₂	0.618±0.007h	1.478±0.030de		4.539±0.360g		6.768±0.676f		0.809±0.048ef		4.501±0.083d
	3% O₂+5% CO₂	0.604±0.015i	1.515±0.021ef		4.025±0.242h		5.957±0.374g		0.781±0.024f		4.358±0.254e
贮藏天数 Storage time (d)	处理 Treatment	破裂功 Rupture work (N.mm)		屈服力 Yield force (N)		屈服位移 Yield displacement (mm)		屈服功 Yield work (N.mm)		果肉硬度 Flesh firmness (N)
0	CK	2.645±0.133a		0.678±0.024a		2.651±0.173a		1.074±0.081a		0.223±0.009a
30	CK	2.362±0.130cde		0.549±0.034fg		2.529±0.171abc		0.892±0.098cd		0.175±0.011efg
	1-MCP	2.533±0.114ab		0.676±0.025a		2.618±0.142ab		1.027±0.072ab		0.213±0.010b
	3% O₂+1% CO₂	2.476±0.113bc		0.639±0.024bc		2.52±0.087abc		0.970±0.058b		0.199±0.009c
	3% O₂+5% CO₂	2.431±0.124bcd		0.557±0.024f		2.504±0.033bcd		0.897±0.046c		0.185±0.008d
60	CK	2.248±0.177ef		0.503±0.028h		2.229±0.215f		0.762±0.090ef		0.166±0.010gh
	1-MCP	2.431±0.131bcd		0.672±0.025a		2.504±0.122bcd		0.895±0.070c		0.197±0.010c
	3% O₂+1% CO₂	2.369±0.128cde		0.606±0.027de		2.466±0.080cd		0.876±0.065cd		0.176±0.010def
	3% O₂+5% CO₂	2.291±0.099ef		0.531±0.023g		2.419±0.098cd		0.822±0.053de		0.169±0.010fgh
90	CK	2.026±0.186g		0.484±0.030h		2.162±0.157f		0.74±0.082f		0.154±0.011i
	1-MCP	2.361±0.164cde		0.625±0.029cd		2.427±0.141cd		0.874±0.095cd		0.183±0.009de
	3% O₂+1% CO₂	2.305±0.147def		0.599±0.036e		2.372±0.168de		0.790±0.035e		0.169±0.013fgh
	3% O₂+5% CO₂	2.176±0.108f		0.529±0.017g		2.264±0.166ef		0.781±0.054f		0.163±0.007h

表1

图1

表2

图2

表3

图3

表4

表5

表6

表7

不同贮藏方式‘御皇李’果实关键香气成分"

分类 Classification	化合物 Compound
酯类 Esters	三甲氧基酯、乙酸戊酯、正己酸乙酯、梨醇酯、己酸丁酯、顺-3-己烯基丁酯、醋酸辛酯、己酸己酯、2-甲基-丙酸3-羟基-2, 2, 4-三甲基戊基酯、2, 2, 4-三甲基-1, 3-戊二醇二异丁酸酯、乙酸庚酯、辛酸正丁酯、(E)-己-2-烯基乙酸酯、辛酸乙酯、丁酸乙酯、(Z)-己-2-烯基乙酸酯、乙酸乙酯、2-甲基丁酸乙酯、碳酸二乙酯、(E)-2-甲基-2-丁烯酸乙酯、乙酸苄酯 Trimethyl orthoformote; Acetic acid, pentyl ester; Ethyl caproate; 2-Buten-1-ol, 3-methyl-, acetate; Hexanoic acid butyl ester; (Z)-Butanoic acid, 3-hexenyl ester; Acetic acid, octyl ester; Hexanoic acid, hexyl ester; 3-hydroxy-2, 2, 4-trimethylpentyl isobutyrate; 2, 2, 4-trimethyl-1, 3-pentanediol diisobutyrate; Acetic acid, heptyl ester; Butyl caprylate; (E)-2-Hexen-1-ol, acetate; Octanoic acid, ethyl ester; Butanoic acid, ethyl ester; (Z)-2-Hexen-1-ol, acetate; Ethyl Acetate; Butanoic acid, 2-methyl-, ethyl ester; Diethyl carbonate; Ethyl tiglate; Benzyl acetate
醇类 Alcohols	正戊醇、里那醇、正辛醇、异戊醇、反式-2-壬烯-1-醇、甘油、1-壬醇、苯甲醇、3-戊烯-1-醇 Pentanol; Linalool; 1-Octanol; 1-Butanol, 3-methyl-; (E)-2-Nonen-1-ol; Glycerin; 1-nonanol; Benzyl alcohol; 3-Penten-1-ol
醛类 Aldehydes	反式-2-戊烯醛、正辛醛、(E, E)-2, 4-庚二烯醛、异戊醛 (E)-2-Pentenal; octanal; (E,E)-2, 4-Heptadienal; Isovaleraldehyde
酮类 Ketones	3-辛酮、6-甲基-5-庚烯-2-酮、4-羟基-2-丁酮、反式-beta-紫罗酮、异佛尔酮、5-甲基-3-庚酮、5-乙基-4-甲基-3-庚酮 3-Octanone; 6-Methyl-5-hepten-2-one; 4-Hydroxy-2-butanone; trans-.beta.-Ionone; Isophorone; 3-Heptanone, 5-methyl-; 3-Heptanone, 5-ethyl-4-methyl-
烯类 Alkenes	(+)-柠檬烯、环辛四烯、alpha-柏木烯、苯乙烯 (+)-Limonene; 1, 3, 5, 7-cyclooctatetraene; Alpha-Cedrene; Phenylethylene
呋喃类 Furans	甲基四氢呋喃、八氢-6-甲基-3-亚甲基苯并呋喃 Furan, tetrahydro-3-methyl-; Benzofuran, octahydro-6-methyl-3-methylene-
其他类 Others	(Z)-3-己烯-1-醇、2, 5-二甲基-甲酸、乙基烯丙基醚、3-甲基-4-氧代戊酸、己酸 (Z)-3-Hexen-1-ol; 2, 5-dimethyl-, formate; Allyl ethyl ether; Pentanoic acid,3-methyl-4-oxo-; Hexanoic acid

表7

图4

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贮藏天数 Storage time (d)	处理 Treatment	L^*	a^*	b^*	c^*
0	CK	64.46±2.15ab	5.03±5.05a	47.26±4.61a	47.55±4.50a
30	CK	62.47±1.50bc	2.35±4.34abc	46.28±3.88ab	46.49±4.00a
	1-MCP	63.75±1.74abc	3.92±4.24a	47.23±3.45a	47.51±3.29a
	3% O₂+1% CO₂	63.69±2.17abc	3.08±4.04ab	47.18±3.62a	47.36±3.54a
	3% O₂+5% CO₂	62.83±1.94abc	2.78±4.59ab	46.62±4.01ab	46.95±3.92a
60	CK	58.61±3.69d	1.12±4.23abc	44.86±2.94ab	45.07±3.15a
	1-MCP	62.02±1.71c	1.90±3.64abc	46.23±2.18ab	46.44±2.12a
	3% O₂+1% CO₂	61.72±1.72c	1.82±4.07abc	45.82±3.07ab	46.05±3.12a
	3% O₂+5% CO₂	59.45±3.09d	1.39±4.92abc	45.80±4.55ab	46.02±4.41a
90	CK	43.28±2.23h	-2.24±5.94c	39.67±2.44d	34.25±2.34c
	1-MCP	55.65±1.99e	-1.01±4.98bc	44.23±3.15abc	41.50±2.64b
	3% O₂+1% CO₂	52.17±1.48f	-1.26±5.05bc	43.52±2.98bc	39.98±2.25b
	3% O₂+5% CO₂	49.56±2.14g	-1.59±5.05bc	41.23±2.66cd	36.94±3.59c

贮藏天数 Storage time (d)	处理 Treatment	可溶性糖 Soluble sugar (g/100 g)				有机酸 Organic acids(mg/100 g)						总酚 Total phenolic (mg/100 g)
贮藏天数 Storage time (d)	处理 Treatment	蔗糖 Sucrose	山梨糖醇 Sorbitol	果糖 Fructose	葡萄糖 Glucose	柠檬酸 Citric acid	莽草酸 Shikimic acid	琥珀酸 Succinic acid	富马酸 Fumaric acid	苹果酸 Malic acid	奎尼酸 Quinic acid	总酚 Total phenolic (mg/100 g)
0	CK	4.434	0.568	0.852	0.094	28.415	10.742	0.677	1019.914	921.926	28.415	66.513
30	CK	0.755	0.456	0.684	0.075	22.808	5.887	0.548	786.301	391.273	22.808	57.020
	1-MCP	1.467	0.521	0.781	0.086	26.036	7.858	0.610	989.232	790.206	26.036	65.001
	3% O₂+1% CO₂	0.784	0.518	0.776	0.085	25.877	7.496	0.576	878.837	524.209	25.877	64.693
	3% O₂+5% CO₂	0.768	0.503	0.754	0.083	25.131	7.110	0.556	836.620	496.701	25.131	62.827
60	CK	0.707	0.354	0.531	0.058	17.707	5.125	0.459	486.956	160.040	17.707	44.268
	1-MCP	0.751	0.452	0.678	0.075	22.608	5.752	0.537	715.875	486.500	22.608	56.519
	3% O₂+1% CO₂	0.725	0.433	0.649	0.071	21.636	5.557	0.529	602.265	373.283	21.636	54.090
	3% O₂+5% CO₂	0.712	0.420	0.630	0.069	20.990	5.291	0.478	572.825	268.456	20.990	52.475
90	CK	0.444	0.247	0.371	0.041	12.358	4.161	0.381	275.099	109.750	12.358	30.895
	1-MCP	0.701	0.348	0.522	0.057	17.401	5.060	0.442	471.389	354.592	17.401	43.504
	3% O₂+1% CO₂	0.517	0.339	0.509	0.056	16.951	4.770	0.417	446.475	239.102	16.951	42.378
	3% O₂+5% CO₂	0.515	0.327	0.491	0.054	16.370	4.549	0.406	292.564	186.600	16.370	40.925

贮藏天数 Storage time (d)	处理 Treatment	百分比 Percentage (%)
贮藏天数 Storage time (d)	处理 Treatment	酯类 Esters	醇类 Alcohols	醛类 Aldehydes	酮类 Ketones	烯类 Alkenes	呋喃类 Furans	其他类 Others
0	CK	36.53	10.83	50.55	1.40	0.31	0.39	0.00
30	CK	45.55	15.82	34.15	3.26	0.02	0.88	0.32
	1-MCP	36.49	16.64	42.87	2.25	0.08	1.67	0.00
	3% O₂+1% CO₂	23.07	16.71	51.93	6.60	0.18	0.93	0.59
	3% O₂+5% CO₂	30.80	8.10	35.93	0.81	0.10	0.46	23.81
60	CK	6.35	7.49	81.21	3.85	0.30	0.41	0.38
	1-MCP	6.07	5.93	84.75	0.85	0.47	0.30	1.64
	3% O₂+1% CO₂	6.17	8.37	79.52	4.42	0.52	0.46	0.53
	3% O₂+5% CO₂	10.71	6.13	59.02	0.76	1.30	0.12	21.96
90	CK	6.33	7.37	81.07	4.03	0.30	0.33	0.56
	1-MCP	6.02	5.92	84.63	0.95	0.47	0.38	1.63
	3% O₂+1% CO₂	6.10	8.06	79.78	4.44	0.53	0.56	0.53
	3% O₂+5% CO₂	10.69	6.10	59.68	0.75	0.60	0.12	22.04

主成分 Principal component	特征值 Eigenvalue	方差贡献率 Variance contribution rate (%)	累计方差贡献率 Cumulative variance contribution rate (%)
1	29.729	18.737	18.737
2	19.291	16.984	35.722
3	12.469	15.13	50.852
4	10.629	12.825	63.677
5	6.892	9.242	72.919
6	4.615	8.511	81.43
7	3.854	5.151	86.581
8	2.417	2.983	89.564

气调和1-MCP处理对‘御皇李’冷藏期间品质的影响

Effects of Controlled Atmosphere and 1-MCP Treatment on Quality of Yuhuangli Plum During Refrigeration

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