1-甲基环丙烯处理对樱桃番茄果实低温贮藏品质的影响

为了探讨低温贮藏条件下1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对樱桃番茄果实采后品质的影响,该研究以‘粉娇’樱桃番茄为试材,测定了经1-MCP(0.14μL/L)处理的樱桃番茄在低温(8±1)℃]贮藏期间果实腐烂率、呼吸强度、果实硬度、可溶性固形物、维生素C、有机酸和类胡萝卜素含量的变化。结果表明,1-MCP处理显著降低了樱桃番茄果实贮藏期间的腐烂率,其中在贮藏8、12、16 d时,防治效果分别达到了47.08%、35.21%和30.40%。与对照相比,1-MCP处理显著降低了果实的呼吸强度,延缓了果实硬度、可溶性固形物和维生素C含量的降低,抑制了樱桃番茄3种有机酸(柠檬酸、奎宁酸和琥珀酸)的降解,有效延缓采后樱桃番茄果实的软化和衰老进程;同时,1-MCP处理后,樱桃番茄果实贮藏前期番茄红素含量低于对照,而β-胡萝卜素和叶黄素含量高于对照(P<0.05)。以上结果表明,在低温贮藏下,1-MCP处理可有效保持樱桃番茄果实的采后品质。

Effect of 1-methylcyclopropene treatment on quality of cherry tomatoes stored at low temperature

To investigate the effect of 1-methylcyclopropene(1-MCP)treatment on the postharvest quality of cherry tomato at low-temperature,the‘Fenjiao’cherry tomato was used as test material in this study.The changes in fruit decay rate,respiratory rate,fruit hardness,soluble solids,vitamin C,organic acids and carotenoid contents of cherry tomato were treated with 0.14μL/L 1-MCP during storage at low temperature(8±1)℃].The results indicated that 1-MCP treatment significantly reduced the decay rate of cherry tomato during storage,with the efficiency of 47.08%,35.21%and 30.40%,respectively,on the 8,12 and 10 days of storage.Compared with control,1-MCP treatment significantly reduced respiratory rate,retarded the decline of fruit hardness,soluble solids and vitamin C content.It also inhibited the degradation of three organic acids(citric acid,quinic acid and succinic acid),and thus effectively delayed the softening and senescence processes of harvested cherry tomato during storage.Moreover,after 1-MCP treatment,the lycopene content of cherry tomato in the early stage of storage was lower,while theβ-carotene and lutein content was higher than that of the control.These results indicated that 1-MCP treatment was beneficial for maintaining the postharvest quality of cherry tomato under low-temperature storage.