不同处理对磨盘柿冷藏及货架期品质与生理的影响

以磨盘柿为试材,用浓度为1.0 μL/L的1-MCP处理,用高浓度CO2(85%~90%)处理24 h,探究不同处理方式(CO2脱涩、1-MCP处理后CO2脱涩、1-MCP与CO2脱涩同时处理)对冷藏及冷藏后货架期果实的品质与生理影响。结果表明,与CO2脱涩相比较,1-MCP处理后CO2脱涩可以有效降低柿果呼吸强度,抑制乙烯生成速率、柿果色泽的改变,延缓柿果质地的降低,维持果实营养物质(TSS、TA及Vc含量)在较高水平,有效减缓了挥发性香气成分的减弱。但1-MCP与CO2脱涩同时处理却加速了果实成熟且贮藏后期差异显著(P<0.05)。因此,柿果经1-MCP处理后再高浓度CO2脱涩不仅可脱涩还具有较好的保鲜效果。

Effects of Different Treatments on Quality and Physiological of Mopan Persimmon During Cold Storage and Shelf Life

Mopan persimmon had been used as test materials processing 24 hours with concentration of 1.0 μL/L 1-MCP and high concentration of CO2 (85%~90%),to explore the effects of different treatments (CO2 deastringency,1-MCP treatment before removing astringency with CO2,1-MCP and CO2 removing astringency at the same time) on the quality and physiological effects of deastringent persimmon in post-harvest cold storage and shelf life.The results showed that compared with removing astringency with CO2,1-MCP treatment before removing astringency not only reduced respiration intensity,effectively restrained the rate of ethylene production and inhibition of fruit color change,but also delayed the decline of fruit texture and maintain the fruit nutrients (TSS,TA and Vc) at a higher level and slowed the attenuation the volatile aroma components.But 1-MCP and CO2 removing astringency at the same time could accelerate the ripening and softening of fruits,and the difference was significant at the later stage of storage (P<0.05).Therefore,the high-concentration CO2 deastringency after 1-MCP treatment not only removed astringency,but also had a good fresh-keeping effect.