二氧化氯与1-甲基环丙烯联合处理对“萨米脱”樱桃低温贮藏效果的影响
目的 探究二氧化氯(ClO2)与1-甲基环丙烯(1-methylcyclopropene, 1-MCP) 复合处理对樱桃保鲜效果的影响, 提供更好的樱桃贮藏保鲜方法。方法 以萨米脱樱桃为材料, 在低温下(4 ℃)贮藏条件下, 采用 3 μL/L 1-MCP与100 μL/L ClO2联用对樱桃进行熏蒸处理, 测定相关指标, 包括腐烂率, 硬度、可滴定酸含 量(titritable acidity, TA)、可溶性固形物含量(total soluble solid, TSS)、VC含量、总酚含量及抗氧化能力。 结果 1-MCP、ClO2单独以及复合处理都对樱桃有不同程度的保鲜效果, 其中复合处理保鲜效果最佳。贮藏至25 d, 复合处理腐烂率分别比对照、1-MCP及ClO2处理组低7%、10%和30%, 可以减缓樱桃贮藏过程中TSS、TA、VC、总酚等物质含量的下降, 有效保持果实的外观品质。复合处理还原力及DPPH清除能力方面分别比对照组高出54%和43%, 提高果实的抗氧化能力。结论 1-MCP与ClO2复合处理能够有效地保持贮 藏期间樱桃品质, 保鲜效果优于单独处理, 有较大的应用前景。
Objective To explore the effect of combined treatment of chlorine dioxide (ClO2) and 1-methylcyclopropene (1-MCP) on the fresh-keeping effect of cherry (Cerasus pseudocerasus) and to provide a better method for storage and preservation of cherries. Methods Using cherry (Cerasus pseudocerasus) as materials, under the storage conditions at low temperature (4 ℃), cherries were fumigated with 3 μL/L 1-MCP and 100 μL/L ClO2 to determine the relevant indicators, including rot rate and hardness, titratable acidity (TA), total soluble solids (TSS), VC content, total phenolic content and antioxidant capacity. The combined treatment reducing power and DPPH scavenging ability were 54% and 43% higher than the control group, respectively, which could improve the antioxidant capacity of the fruit. Results 1-MCP, ClO2 alone and compound treatment had different degrees of fresh-keeping effect on cherries, and the combined treatment had the best preservation effect. After storage for 25 d, the rot rate of combined treatment was 7%, 10% and 30% lower than that of the control, 1-MCP and ClO2 treatment groups, respectively, which could slow down the decreasing of contents of TSS, TA, VC and total phenol in the storage process of cherries, and effectively maintain the appearance quality of the fruit. Conclusion The combined treatment of 1-MCP and ClO2 can effectively maintain the quality of cherries during storage, and the preservation effect is better than that of single treatment, which has a great application prospect.
标题：二氧化氯与1-甲基环丙烯联合处理对“萨米脱”樱桃低温贮藏效果的影响
英文标题：Effect of the combination of chlorine dioxide and 1-methylcyclopropene treatments on low-temperature storage quality of cherry (Cerasus pseudocerasus)
作者：
金童 齐鲁工业大学(山东省科学院)食品科学与工程学院
傅茂润 齐鲁工业大学(山东省科学院)食品科学与工程学院
韩聪 齐鲁工业大学(山东省科学院)食品科学与工程学院
孙斐 齐鲁工业大学(山东省科学院)食品科学与工程学院
张占全 中国科学院植物研究所北方资源植物重点实验室
田世平 中国科学院植物研究所北方资源植物重点实验室
中文关键词:二氧化氯,1-甲基环丙烯,复合保鲜,樱桃,
英文关键词:chlorine dioxide,1-methylcyclopropene,combined preservation,cherry fruit,
发表日期：2018-06-11
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