牛祉康,张鹏,吴迪,魏宝东,李江阔.1-MCP协同复配保鲜剂对南红梨采后软化与褐变的影响[J].包装工程,2025,46(13):131-140.
NIU Zhikang,ZHANG Peng,WU Di,WEI Baodong,LI Jiangkuo.Effect of 1-MCP Combined with Preservative on Softening and Browning of Postharvest Nanhong Pears[J].Packaging Engineering,2025,46(13):131-140. |
| 1-MCP协同复配保鲜剂对南红梨采后软化与褐变的影响 |
| Effect of 1-MCP Combined with Preservative on Softening and Browning of Postharvest Nanhong Pears |
| 投稿时间：2025-05-08 |
| DOI：10.19554/j.cnki.1001-3563.2025.13.015 |
| 中文关键词: 南红梨 1-MCP 复配保鲜剂 软化 褐变 |
| 英文关键词:Nanhong pear 1-MCP compound preservative softening browning |
| 基金项目:国家重点研发计划(2022YFD1600504) |
| 作者 | 单位 |
| 牛祉康 | 沈阳农业大学 食品学院，沈阳 110866;天津市农业科学院农产品保鲜与加工技术研究所 国家农产品保鲜工程技术研究中心天津 农业农村部农产品贮藏保鲜重点实验室 天津市农产品采后生理与贮藏保鲜重点实验室，天津 300384 |
| 张鹏 | 天津市农业科学院农产品保鲜与加工技术研究所 国家农产品保鲜工程技术研究中心天津 农业农村部农产品贮藏保鲜重点实验室 天津市农产品采后生理与贮藏保鲜重点实验室，天津 300384 |
| 吴迪 | 浙江大学 农业与生物技术学院，杭州 310058;浙江大学 中原研究院，郑州 450000 |
| 魏宝东 | 沈阳农业大学 食品学院，沈阳 110866 |
| 李江阔 | 天津市农业科学院农产品保鲜与加工技术研究所 国家农产品保鲜工程技术研究中心天津 农业农村部农产品贮藏保鲜重点实验室 天津市农产品采后生理与贮藏保鲜重点实验室，天津 300384 |
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| Author | Institution |
| NIU Zhikang | School of Food Science, Shenyang Agricultural University, Shenyang 110866, China;a.National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin, b.Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, c.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China |
| ZHANG Peng | a.National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin, b.Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, c.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China |
| WU Di | College of Agriculture & Biotechnology, Zhejiang University, Hangzhou 310058, China;Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China |
| WEI Baodong | School of Food Science, Shenyang Agricultural University, Shenyang 110866, China |
| LI Jiangkuo | a.National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin, b.Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, c.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China |
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| 中文摘要: |
| 目的 旨在利用1-甲基环丙烯(1-MCP)与一种复配保鲜剂(HP，含0.85 g/L纳他霉素、2 g/L L-天门冬氨酸钙、850倍稀释海藻寡糖)的协同作用，探究其对南红梨果实在室温货架期间采后生理变化、果实软化与细胞壁降解酶以及酶促褐变的影响。方法 选用成熟度一致的南红梨，采后分别进行HP处理、1.0 μL/L 1-MCP处理以及1-MCP+HP联合处理，在23 ℃条件下进行为期35 d的货架期实验，每7 d测定呼吸强度、乙烯生成速率、硬度、细胞壁降解酶活性、褐变相关指标及关键酶活性。结果 与对照组相比，1-MCP+HP组显著抑制了呼吸代谢和乙烯生物合成，使呼吸峰和乙烯释放峰出现时间延迟，且峰值分别降低了34.41%和21.56%。1-MCP+HP处理有效地保持了较高的果实硬度，显著抑制了果胶甲酯酶(PME)、纤维素酶(CX)和β半乳糖苷酶(β-gal)活性，延缓了果实的软化过程，并通过调控多酚氧化酶(PPO)、过氧化物酶(POD)和苯丙氨酸解氨酶(PAL)活性显著降低褐变程度，保持较高的总酚含量。结论 1-MCP与复配保鲜剂协同作用，减缓了南红梨采后生理生化过程，有效抑制果实软化和褐变反应，使其在常温条件下的商品货架期延长至35 d。 |
| 英文摘要: |
| The work aims to explore the effects of 1-methylcyclopropene (1-MCP) and a compound preservative (HP:containing 0.85 g/L natamycin, 2 g/L L calcium aspartate, 850 times diluted seaweed oligosaccharide) on postharvest physiological changes, fruit softening, cell wall degrading enzymes and enzymatic browning of Nanhong pears during shelf life at room temperature. Nanhong pears with the same maturity were selected and treated with HP, 1.0 μ LGL 1-MCP and 1-MCP+Hp respectively after harvest. The shelf life experiment was conducted at 23 ℃ for 35 days. The respiratory intensity, ethylene production rate, hardness, cell wall degrading enzyme activity, browning related indexes and key enzyme activities were measured every 7 days. Compared with the control group, 1-MCP+Hp group significantly inhibited respiratory metabolism and ethylene biosynthesis and delayed the emergence of respiratory peak and ethylene release peak, with the peak decreasing by 35.2% and 25.3% respectively. 1-MCP+HP treatment effectively maintained high fruit firmness, significantly inhibited the activities of pectin methylesterase (PME), cellulase (Cx) and β-galactosidase (β-gal), delayed the softening process of fruit, and significantly reduced the browning degree by regulating the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), and maintained a high total phenol content. The synergistic effect of 1-MCP and the compound preservative can slow down the postharvest physiological and biochemical process of Nanhong pears, effectively inhibit the softening and browning reaction of the fruit, and extend the shelf life of the product to 35 days at room temperature. |
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