1-MCP、纳米包装及二者结合对“次郎”甜柿采后品质的影响

以云南石林“次郎”甜柿为材料，通过测定呼吸强度、乙烯释放量、硬度、失重、总可溶性固形物(TSS)、可滴定酸(TA)、VC 等品质指标，研究1-MCP 和纳米包装单独以及二者结合对柿果采后常温(20℃)贮藏期间品质的影响。结果表明：1.0 μL/L 1-MCP 对降低柿果呼吸强度、抑制乙烯生成、延缓硬度下降的效果优于纳米包装；而纳米包装在抑制失重率、抑制TA 上升、保持VC 含量方面的效果优于1.0 μL/L 1-MCP；1.0 μL/L1-MCP 与纳米包装结合，能够起到协同作用，将甜柿的贮藏期从10d 左右延长到15d 以上。3 种处理对柿果TSS 的影响均不显著。

Respective and Combined Effects of 1-Methylcyclopropene and Nano-packaging on Postharvest Quality of Jiro Persimmon Fruits

The postharvest Jiro persimmon fruits from Yunnan were used as the materials to explore the effects of 1-methylcyclopropene, nano-packaging and combinatorial treatments on the quality of postharvest Jiro persimmon fruits during storage at 20 ℃ through the determination of respiration intensity, ethylene release amount, firmness, weight loss, total soluble solids, titratable acids and ascorbic acid. Results indicated that 1.0 μL/L 1-MCP treatment exhibited better efficiency in decreasing respiration intensity, inhibiting ethylene release and attenuating the reduction of firmness for persimmon fruits than nanopackaging. However, compared with 1.0 μL/L 1-MCP treatment, nano-packaging exhibited a better effect on the inhibition of weight loss, attenuation of the increase of titratable acids, and the maintaining of ascorbic acid. Moreover, a synergistic effect was observed in the combinatorial treatment between 1.0 μL/L 1-MCP and nano-packaging, which could extend the storage period of postharvest persimmon fruits from 10 days to 15 days. However, three treatments did not exhibit an obvious influence on total soluble solids.