程序降温协同1-甲基环丙烯、保鲜纸两种处理对新疆蟠桃贮藏品质和果皮褐变的影响

为研究程序降温分别与1-甲基环丙烯和保鲜纸协同处理对蟠桃贮藏品质和果皮褐变的影响。采用新疆‘英格尔’蟠桃为原料，测定其贮藏品质、果皮褐变等相关指标。结果表明：两种处理明显抑制丙二醛含量、相对电导率、多酚氧化酶活力和过氧化物酶活力增加，提高脂肪酸不饱和度及过氧化氢酶活力，从而抑制果皮褐变增加。通径分析发现丙二醛含量、相对电导率、过氧化氢酶活力、过氧化物酶活力和多酚氧化酶活力是两种处理影响果皮褐变的最主要因素。程序降温协同保鲜纸处理可提高果实硬度、可溶性固形物质量分数和蔗糖含量，延缓可滴定酸质量分数降低，提高亚油酸、亚麻酸相对含量，降低果皮褐变指数，且该处理条件下的蟠桃品质优于程序降温协同1-甲基环丙烯处理。

Effect of Programmed Cooling Coupled with 1-Methylcyclopropene or Preservative Paper on Storage Quality and Peel Browning of Flat Peach Grown in Xinjiang

This work was undertaken in order to study the effects of programmed cooling coupled with 1-methylcyclopropene (1-MCP) or preservative paper on the storage quality and peel browning of flat peach (cv. ‘Yinggeer’, grown in Xinjiang). The results showed that both treatments significantly inhibited peel browning by inhibiting the increase in malondialdehyde (MDA) content, relative electrolyte leakage (REL), and polyphenol oxidase (PPO) and peroxidase (POD) activity as well as increasing the degree of unsaturation of fatty acids and catalase activity. Path analysis showed that MDA content, REL, and catalase (CAT), POD and POD activities were the most important factors affecting peel browning. Programmed cooling coupled with preservative paper treatment increased fruit firmness, soluble solid content and sucrose content, delayed the decrease in titratable acid level, increased the relative contents of linoleic acid and linolenic acid and reduced the incidence of peel browning, and it maintained flat peach quality better than programmed cooling coupled with 1-MCP treatment.