Effect of 1-MCP coupling with ethylene adsorbent treatment on storage quality and physiological of blueberry
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摘要: 为探究1-MCP结合乙烯吸附剂对蓝莓贮藏品质的影响。通过采后对蓝莓果实进行不同处理（对照（CK）、0.4μL/L 1-MCP+乙烯吸附剂、0.8μL/L 1-MCP+乙烯吸附剂、1.2μL/L 1-MCP+乙烯吸附剂）,在（0±0.3）℃冷藏条件下研究其对果实的生理指标和营养品质的变化,并用主成分分析法进行综合评价。结果表明:0.8μL/L 1-MCP+乙烯吸附剂和1.2μL/L 1-MCP+乙烯吸附剂处理均能够显著降低果实腐烂率、软果率,延缓了果实的硬度和咀嚼性的下降,降低了果实的呼吸强度和乙烯生成速率,保持了更好的营养品质及酶活性,另外综合主成分分析显示,不同处理蓝莓综合品质从高到低的排列顺序为CK<0.4μL/L 1-MCP+乙烯吸附剂<1.2μL/L 1-MCP+乙烯吸附剂<0.8μL/L 1-MCP+乙烯吸附剂。因此,采后用0.8μL/L 1-MCP+乙烯吸附剂来处理对蓝莓的保鲜效果最好。Abstract: To explore the effect of adsorbent formed through 1-MCP coupling with ethylene in term of the storage quality of blueberry.Through the postharvest different treatment on fruits ( contrast ( CK) , 0.4 μL/L 1-MCP + ethylene adsorbent, 0.8 μL/L 1-MCP + ethylene adsorbent, 1.2 μL/L 1-MCP + ethylene adsorbent) on the conditions at ( 0 ± 0.3) ℃, the changes of physical signs and nutrition quality of fruits were investigated and comprehensive evaluation was made by principal component analysis. The results showed that 0.8 μL/L 1-MCP + ethylene adsorbent and 1.2 μL/L 1-MCP + ethylene adsorbent, both treatment can reduce the fruit rotting rate, softing rate, postponed the rigidity of fruits and chewiness decline, decrease the respiration intensity of fruits and generating velocity of ethylene, thus maintaining a better nutritional quality and enzymatic activity.Besides, by summing up the principal component analysis, it showed the marshalling sequence of different treatment that CK < 0.4 μL/L 1-MCP + ethylene adsorbent < 1.2 μL/L 1-MCP + ethylene adsorbent < 0.8 μL/L 1-MCP +ethylene adsorbent, from high to low in term of comprehensive quality of blueberry.Therefore, the postharvest 0.8 μL/L 1-MCP+ ethylene adsorbent treatment was best in term of the fresh-keeping effect for blueberry.
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