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1-MCP處理和貯藏溫度對(duì)黑寶石李果肉褐變的影
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of 1-MCP Treatment and Storage Temperature on Pulp Browning of Friar Plum (Prunus salicina Lindell. cv. Friar)
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    摘要:

    為了探明李果實(shí)褐變機(jī)理并抑制褐變,，研究了1-MCP處理和貯藏溫度對(duì)黑寶石李果肉冷害褐變,、機(jī)械傷褐變,、多酚氧化酶（PPO）活性,、總酚含量和乙烯釋放的影響,。結(jié)果表明,，黑寶石李果實(shí)在（0±0.5）℃和（3±0.5）℃條件下分別貯藏75d和60d會(huì)發(fā)生果心的冷害褐變,，在（7±0.5）℃下不會(huì)發(fā)生冷害褐變，但貯藏期短,；機(jī)械傷誘導(dǎo)李果實(shí)在冷藏2d后發(fā)生近果皮處果肉的褐變癥狀,。5μL/L 1-MCP處理李果實(shí)12h后，在（0±0.5）℃貯藏時(shí)可有效抑制冷害褐變和機(jī)械傷褐變,，但在（3±0.5）℃和（7±0.5）℃時(shí)促進(jìn)果肉褐變,。PPO活性和總酚含量的變化與李果實(shí)褐變相關(guān)，但不是褐變的誘發(fā)原因,。

    Abstract:

    Pulp browning seriously limits the dietary property and commercial value of plum fruit. In order to elucidate the browning mechanism of plum and to inhibit pulp browning, the effect of 1-MCP treatment and different storage temperature on chilling injury browning, mechanical injury browning, PPO activity, total phenols concentration and ethylene production of Friar plum was studied. The results indicated that, chilling injury browning of Friar plum developed after 75 or 60 days of storage at (0±0.5)℃ or (3±0.5)℃, but never developed when fruits were stored at (7±0.5)℃, at which temperature, the storage period was short. Moreover, mechanical injury browning developed in pulp near peel after two days of storage at low temperature. Browning symptoms were efficiently reduced by 5μL/L 1-MCP treatment for 12h when fruits were stored at (0±0.5)℃. However, when the storage temperature was (3±0.5)℃ or (7±0.5)℃, fruits treated with 1-MCP showed more serious browning symptoms than untreated fruits. In any case, both two kinds of browning are related to PPO activity and total phenols concentration.

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邵毅,羅云波,陳安均,盧丞文,朱本忠.1-MCP處理和貯藏溫度對(duì)黑寶石李果肉褐變的影[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2010,41(3):128-133. of 1-MCP Treatment and Storage Temperature on Pulp Browning of Friar Plum (Prunus salicina Lindell. cv. Friar)[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(3):128-133.

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