【作者】 公谱；

【导师】 张佰清；

【作者基本信息】 沈阳农业大学 ， 农产品加工及贮藏工程， 2010， 硕士

【摘要】 李子在冷藏期间,随着果实后熟和组织衰老,常常发生不同程度的果肉褐变,这在很大程度上影响着李子的果实品质和商品价值。本研究以晚香蕉李为试验材料,研究了采收成熟度和不同浓度1-MCP(1-甲基环丙烯)处理对晚香蕉李贮藏品质和果肉褐变的影响,探讨了适于冷藏的采收成熟度和冷藏条件下1-MCP的适宜处理浓度,为晚香蕉李子的贮藏保鲜提供了理论依据。试验结果表明：1.中成熟度(果实黄白色面积占2/3,香气明显,手感较软)果实品质远高于低成熟度果实,与成熟果实接近,果实呼吸强度、丙二醛含量和PPO酶活性较低,贮藏后期仍能维持较低膜透性,褐变程度比另外两种成熟度都低,为最适宜冷藏的采收成熟度；2.冷藏过程中,1-MCP处理并没有维持较高的果实硬度,反而使果实硬度有所下降,对总酸含量的影响也没有明显的规律性。1-MCP处理维持了较高的总糖含量,明显抑制了果实的呼吸速率、膜透性的改变、MDA(丙二醛)含量的升高、PPO活性、总酚含量的升高和褐变,并延迟了呼吸高峰的到来。3.冷藏条件下1-MCP处理的最佳浓度为500nL/L。该处理维持了较低的膜透性、MDA含量、PPO活性和总酚含量,其果实褐变程度也较低。4.1-MCP处理明显抑制了贮藏30天后货架期内晚香蕉李果实的呼吸作用、膜透性的改变、MDA的生成、总酚含量的生成和腐烂褐变,并能维持较高的总糖、可溶性固形物含量和总酸含量,而对果实硬度和PPO活性的抑制效果并不明显。5.对贮藏60天后货架期晚香蕉李果实,1-MCP处理仍能抑制其呼吸作用、膜透性的改变、MDA的生成、PPO活性和腐烂褐变,并能维持较高的可溶性固形物含量和总酸含量,而总酚含量、果实硬度则和对照果实没有明显的区别。更多还原

【Abstract】 During the period of refrigeration, with fruit ripening and tissue senescence, the plum often occured flesh browning in varying degrees. Plum’s quality and commercial value was largely affected when those happens. In this paper, late-maturing banana-plum was used as the experimental materials. That the different maturity and 1-MCP treatment what had influence on the banana-plum quality and browning was studied, the late-banana plum flesh’s browning under refrigeration and preservation techniques discussed. The results indicated that:1. Under refrigeration the best maturity of fruit was medium maturity.Mature fruit contain a higher total sugar, Vc and soluble solids (SSC) content, while the fruit’s membrane permeability, MDA content and hardness was lower, which showed lower fruit quality. Fruit with yellow-white area accounted for 2/3, clear aroma and soft was the medium mature fruit.. The total sugar, Vc and SSC content of medium mature fruit were higher than those of low maturity fruit, closed to those of ripe fruit. Respiration rate, MDA content, and PPO activity of the medium mature fruit was lower, which was able to maintain low cell membrane permeability during the late storage period. So the medium maturity was the most appropriate maturity for refrigeration.2. During the period of refrigeration,1-MCP treatment significantly inhibited the plum respiration, membrane permeability, total phenols content, the increase of MDA and the browning of fruit. And 1-MCP treatment remained late-banana plum a higher total sugar and soluble solids content. Whereas there was no clear law that 1-MCP treatment had influence upon fruit firmness, total acid and PPO activity.3. The optimum concentration of 1-MCP treatment was 500nL/L, while this treatment can maintain lower cell membrane permeability and obviously inhibited the late-banana plum’s PPO activity, the increase of MDA and flesh browning.4. During the shelf life after 30days storage,1-MCP treatment clearly inhibited the respiration of late-banana plum flesh, changes of membrane permeability, MDA formation, the increase of total phenols, decay and browning. And 1-MCP treatment maintained the higher sugar content, SSC content and total acid content, while there was no clear rules to fruit firmness and PPO activity.5. During the shelf life after 60days storaged banana-plum flesh,1-MCP treatment aslo inhibited the respiration, changes of membrane permeability, MDA formation, PPO activity, decay and browning. And 1-MCP treatment maintained the higher SSC content and total acid content, whereas the total phenols content and fruit firmness were not significantly different as that of comparison group.更多还原