氯化钙与1-MCP对西州蜜甜瓜采后贮藏品质的影响

doi:10.6048/j.issn.1001-4330.2023.07.016

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (7): 1698-1704.DOI: 10.6048/j.issn.1001-4330.2023.07.016

• 园艺特产·贮藏保鲜加工 • 上一篇下一篇

氯化钙与1-MCP对西州蜜甜瓜采后贮藏品质的影响

李自芹¹(), 李文绮², 贾文婷¹, 李宇辉¹(), 刘成江¹()

1.新疆农垦科学院,新疆石河子 832000
2.石河子质量与计量检测所,新疆石河子 832000

收稿日期:2022-10-11 出版日期:2023-07-20 发布日期:2023-07-11
通信作者: 李宇辉(1986-),女,石河子人,副研究员,研究方向为农产品加工及贮藏工程,(E-mail)1143073745@qq com；
刘成江(1978-),男,石河子人,研究员,研究方向为农产品加工及贮藏工程,(E-mail)75722915@qq.com
作者简介:李自芹(1986-),女,石河子人,助理研究员,研究方向为农产品加工及贮藏工程,(E-mail)1402546333@qq.com
基金资助:
兵团重点领域科技攻关项目(2022AB001);兵团重点领域科技攻关项目(2020AB012);新疆农垦科学院院级科研项目(2020YJ019);新疆农垦科学院院级科研项目(2020YJ016)

Effects of calcium chloride and 1-MCP on postharvest storage quality of Xizhou melon

LI Ziqin¹(), LI Wenqi², JIA Wenting¹, LI Yuhui¹(), LIU Chengjiang¹()

1. Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Sciences, Shihezi Xinjiang 832000, China
2. Shihezi Quality and Measurement Institute, Shihezi Xinjiang 832000,China

Received:2022-10-11 Online:2023-07-20 Published:2023-07-11
Correspondence author: LI Yuhui(1986-),femal,from Shihezi City,research associate agricultural pfoducts processing and storage engineering,(E-mail)1143073745qq.com；
LIU Chengjiang(1978-),male,from Shihezi City,rsearch,agricultural products processing and storage engineering,(E-mail)75722915qq.com
Supported by:
Science and Technology Research Plan for Key Fields of the Corps(2022AB001);Science and Technology Research Plan for Key Fields of the Corps(2020AB012);Academy level scientific research project of Xinjiang Academy of Agricultural Reclamation Sciences(2020YJ019);Academy level scientific research project of Xinjiang Academy of Agricultural Reclamation Sciences(2020YJ016)

摘要/Abstract

摘要：

【目的】研究氯化钙和1-MCP对采后西州蜜甜瓜贮藏品质的影响。【方法】以鲜食西州蜜甜瓜为试材,分别采用1.5%CaCl₂、1 μL/L的1-甲基环丙烯和1.5%CaCl₂、1 μL/L1-甲基环丙烯复合处理,以无处理的西州蜜甜瓜作为对照组CK。分析其在贮藏过程中的腐烂率、失重率、呼吸强度、硬度、可溶性固形物、原果胶、POD酶、CAT酶的变化。【结果】氯化钙与1-MCP均能抑制西州蜜甜瓜的呼吸强度、其中氯化钙与1-MCP复合处理还推迟了果实的呼吸跃变,在第28 d,氯化钙与1-MCP复合处理组果实硬度较CK组提高了83.3%,原果胶含量较CK增加了7.5 mg/(g·FW),可溶性固形物含量较CK增加了20.4%,POD酶、CAT酶活性较CK分别降低了42.9%和64.6%。【结论】氯化钙与1-MCP复合处理更好的抑制了果实的呼吸强度、原果胶物质的分解,延缓了西州蜜甜瓜的软化,保持了果实的贮藏品质。

关键词: 西州蜜甜瓜; 氯化钙; 1-MCP

Abstract:

【Objective】 To investigate the effects of calcium chloride and 1-MCP on the storage quality of postharvest Xizhou honeydew melon.【Methods】 Fresh Xizhou honeydew melon was used as test materials, with 1.5% CaCl₂ and 1.5% CaCl₂ respectively μL/L 1-methylcyclopropene and 1.5% CaCl₂, 1 μL/L 1-methylcyclopropene compound treatment, with the untreated Xizhou melon as the control group.Meanwhile, the changes of decay rate, weight loss rate, respiratory intensity, hardness, soluble solids, protopectin, pod enzyme and CAT enzyme during storage were analyzed.【Results】 Both calcium chloride and 1-MCP could inhibit the respiratory intensity of Xizhou melon, and the combined treatment of calcium chloride and 1-MCP also delayed the respiratory jump of fruit. On the 28th day, the fruit hardness of the combined treatment of calcium chloride and 1-MCP was increased by 83.3% and the original pectin content was increased by 7.5 mg/(g·FW) compared with CK group. Compared with CK, the content of soluble solid increased by 20.4%, and the activities of POD enzyme and CAT enzyme decreased by 42.9% and 64.6%, respectively.【Conclusion】 The combined treatment of calcium chloride and 1-MCP can better inhibit the respiratory intensity of fruit and the decomposition of protopectin, delay the softening of Xizhou melon and maintain the fruit storage quality.

Key words: Xizhou melon; calcium chloride; 1-MCP

中图分类号:

S661.2

李自芹, 李文绮, 贾文婷, 李宇辉, 刘成江. 氯化钙与1-MCP对西州蜜甜瓜采后贮藏品质的影响[J]. 新疆农业科学, 2023, 60(7): 1698-1704.

LI Ziqin, LI Wenqi, JIA Wenting, LI Yuhui, LIU Chengjiang. Effects of calcium chloride and 1-MCP on postharvest storage quality of Xizhou melon[J]. Xinjiang Agricultural Sciences, 2023, 60(7): 1698-1704.

图/表 8

图1 果实腐烂率变化

Fig.1 Change of fruit decay rate

图2 果实失重率变化

Fig.2 Change of fruit weight loss rate

图3 果实呼吸强度变化

Fig.3 Changes of fruit respiration intensity

图4 果实硬度变化

Fig.4 Changes of fruit hardness

图5 果实可溶性固形物变化

Fig.5 Changes of soluble solids in fruit

图6 原果胶含量变化

Fig.6 Changes of pectin content in fruit

图7 过氧化物酶(POD)活性变化

Fig.7 Changes of peroxidase (POD) activity in fruit

图8 过氧化氢酶(CAT)活性变化

Fig.8 Changes of catalase (CAT) activity in fruit

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氯化钙与1-MCP对西州蜜甜瓜采后贮藏品质的影响

Effects of calcium chloride and 1-MCP on postharvest storage quality of Xizhou melon

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