1-MCP结合二氧化氯处理对青椒货架期品质的影响

为研究青椒货架期品质保鲜新技术,延长货架期,于室温(25±1)℃贮藏条件下,分别用1-MCP(1 mg/L)、1-MCP(1 mg/L)和ClO₂(30 mg/L)联用对青椒进行熏蒸处理,定期测定相关的指标,包括腐烂率、转红率、硬度、失重率、V_C含量、叶绿素含量、还原糖含量等。结果发现:1-MCP单独处理以及1-MCP结合ClO₂处理在青椒贮藏保鲜过程中均起到良好的效果,但1-MCP结合ClO₂处理比1-MCP单独处理更能有效保持青椒贮藏过程中的品质,抑制青椒的腐烂、失重和转红,延缓叶绿素的降解速率。货架期结束时,对照组中腐烂率是1-MCP+ClO₂处理组(3.33%)的5倍;V_C含量、还原糖和叶绿素含量分别高于对照27.40%、44.31%、20%。在整个贮藏期间,1-MCP结合ClO₂处理的果实硬度仅下降了6.70%。结果表明,1-MCP结合ClO₂处理可以有效延缓青椒的采后生理变化,保持青椒的品质。

Effects of the Combination of 1-MCP and ClO2 on Shelf Life Quality of Green Pepper

To study the effect of 1-methylcyclopropene(1-MCP)and chlorine dioxide(ClO₂)on quality of green pepper,and offer a new method for the storage of green pepper,green pepper was fumigated with 1 mg/L 1-MCP alone,and the combination of 1 mg/L 1-MCP and 30 mg/L ClO₂,during shelf life storage at(25±1)℃ in this paper. Qualities parameters,such as decay rate,turn red,hardness,weight loss rate,V_C content,chlorophyll content,reducing sugar content were determined. Results showed that treatment with 1-MCP and 1-MCP combined with ClO₂ all play a good role in the green pepper storage and preservation process,however,1-MCP plus ClO₂ maintain the nutrient content,inhabit the decay,weight loss and change red of green pepper,delay the degradation of chlorophyll compared with treatment with 1-MCP. At the end of shelf life,the decay rates of fruits treated with 1-MCP plus ClO₂ were 75% lower than control. V_C,reducing sugar and chlorophyll content were 27.40%,44.31% and 20% higher than control,respectively. Moreover,during the entire storage period,the hardness of fruits treated with 1-MCP combined plus ClO₂ decreased only by 6.70%. The results showed post-harvest physiology of green pepper was held back and its quality was maintained by 1-MCP plus ClO₂.