1-甲基环丙烯和乙烯吸收剂结合冰温贮藏对山楂果实品质的影响

以‘敞口’山楂果实为试材，在冰温条件下研究其经过1-甲基环丙烯（1-methylcyclopropene，1-MCP）和乙烯吸收剂处理后生理指标、活性物质含量以及微观组织结构的变化。结果表明：－1.0 ℃冰温贮藏条件下，1.0 μL/L 1-MCP处理相对其他处理能够有效抑制山楂果实乙烯生成和果实呼吸速率，推迟乙烯和呼吸高峰出现，降低了果肉中原果胶向可溶性果胶的转化速率，较好地维持了果肉硬度；减缓了果肉中黄酮类化合物的降解和果皮花色苷含量的上升；抑制了果实中可溶性固形物和可滴定酸的损失，以及果实质量损失率和褐变率的上升，增加了好果率；冰温贮藏是维持果实表皮与果肉组织结构的有效方式。综合分析，1.0 μL/L 1-MCP＋冰温贮藏处理是保持山楂果实良好品质的有效方法。

Effect of Treatment with 1-Methylcyclopropene or Ethylene Absorbent on the Quality of Hawthorn Fruits during Controlled Freezing-Point Storage

Changes in physiological indices, bioactive contents and microstructure of ‘Changkou’ hawthorn fruits treated with 1-methylcyclopropene (1-MCP) or ethylene absorbent (EA) were determined during controlled freezing-point storage. The results showed that compared to other treatments, 1.0 μL/L 1-MCP combined with controlled freezing-point storage at ?1.0 ℃ efficiently inhibited ethylene production and respiratory rate, delayed the ethylene production peak and respiratory peaks, lowered the conversion rate of protopectin into soluble pectin, maintained pulp hardness better, mitigated the degradation of flavonoids in pulp and the increase of anthocyanin content in pericarp, efficiently restricted the loss of soluble solids and titratable acid, declined mass loss percentage and browning rate, and increased marketable fruit percentage. Controlled freezing-point storage was an effective means of preserving fruit pericarp and pulp tissue structure. Overall, 1.0 μL/L 1-MCP treatment combined with controlled freezing-point storage at ?1.0 ℃ could be an appropriate method to maintain the quality of hawthorn fruits.