低温结合1-MCP和臭氧熏蒸协同处理对青柠檬贮藏品质的影响

分别将青柠檬分为常温未处理组、低温未处理组、低温1-MCP处理组、低温1-MCP+臭氧熏蒸（26.04 mg/m3）处理组，研究1-甲基环丙烯(1-MCP)熏蒸和臭氧（26.04 mg/m3）在低温（4±1 ℃）下对青柠檬的保鲜效果。结果表明，低温1-MCP+臭氧熏蒸处理对青柠檬保鲜效果最佳。贮藏到第30 d时，失重率、pH值、褐变度、丙二醛、a*值最低，分别为0.55%、2.14、0.22、0.64 μmol/L、?4.32，维生素C（VC）含量、可溶性固形物（TSS）含量分别为26.25 mg/100 g、8.40%。低温结合1-MCP和臭氧熏蒸协同处理能有效降低青柠檬的失重率、延缓果实的褐变、延缓脂过氧化作用、延缓青柠檬果肉抗坏血酸含量的下降速率，是一种有效的贮藏保鲜方法。

Effects of Low Temperature Combined with 1-MCP and Ozone Fumigation on Lime Storage Quality

In order to study the preservation effects of 1-methylcyclopropylene (1-MCP) fumigation and ozone (26.04 mg/m3) on lime at low temperature (4±1 ℃), lime was divided into groups of untreated at room temperature, untreated at low temperature, 1-MCP at low temperature, and 1-mcp + ozone fumigation at low temperature (26.04 mg/m3). The results showed that the low temperature 1-MCP+ ozone fumigation treatment had the best effect on the preserving effectiveness of lime fruits. Storage to 30 days, the weightlessness rate, pH, Browning degree and malondialdehyde, a * value, minimum 0.55%, 2.14, 0.22, 0.64 respectively μmol/L, ?4.32, vitamin C (VC) content, total soluble solids (TSS) content were 26.25 mg/100 g, 8.40%, low temperature combined with 1-MCP and ozone fumigation coordination treatment can effectively slow the weightlessness rate of lime, delay fruit Browning, delay the lipid peroxidation, slow lime pulp declining rate of ascorbic acid content, is an effective storage and preservation method.