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当前位置: 首页 > 文章 > 1-MCP浓度对'清香'青皮核桃冷藏期间 品质及抗氧化活性的影响 经济林研究 2019,37 (2) 73-81
Position: Home > Articles > Effects of 1-MCP concentration on quality and antioxidant activity of 'Qingxiang' Green Walnut during cold storage Nonwood Forest Research 2019,37 (2) 73-81

1-MCP浓度对'清香'青皮核桃冷藏期间 品质及抗氧化活性的影响

作  者：
陈柏;颉敏华;吴小华;王学喜;景鑫鑫;于江;虎云青;杨中杰
单  位：
甘肃省武威市石羊河林业总场小西沟分场;甘肃农业大学园艺学院;甘肃省陇南市经济林研究院 核桃研究所;甘肃省农业科学院农产品贮藏加工研究所;甘肃省农业科学院 农产品贮藏加工研究所
关键词：
青皮核桃;1-MCP;贮藏品质;抗氧化活性
摘  要：
为给青皮核桃的贮藏保鲜提供参考依据和技术支持,以'清香'核桃为试材,分别以1、3和5μL/L的1-MCP对其采后鲜果进行熏蒸处理,就不同浓度的1-MCP处理对'清香'青皮核桃在冷藏期间的品质及抗氧化活性的影响情况进行了试验研究.结果表明:低温贮藏60 d,浓度分别为3和5μL/L的1-MCP处理对青皮核桃的保鲜效果显著优于浓度为1μL/L的1-MCP处理和未以1-MCP熏蒸的对照处理;与对照处理相比,浓度分别为3和5μL/L的1-MCP处理的果皮转色指数分别降低了55.14% 与75.06%,其腐烂率分别下降了92.11% 和93.83%,其核桃仁中的总酚含量分别提高了65.3% 和52.8%,其总黄酮含量分别提高了31.5% 和24.25%,VE含量分别提高了59.97% 和79.21%.浓度分别为3和5μL/L的1-MCP处理均可有效抑制青皮核桃的腐烂,均能促使核桃仁保持较好的品质,且此2个浓度处理间的差异不显著.综合考虑成本等因素认为,生产上可采用浓度为3μL/L的1-MCP对'清香'青皮核桃进行贮藏保鲜处理.
译  名：
Effects of 1-MCP concentration on quality and antioxidant activity of 'Qingxiang' Green Walnut during cold storage
作  者：
CHEN Bai;XIE Minhua;WU Xiaohua;WANG Xuexi;JING Xinxin;YU Jiang;HU Yunqing;YANG Zhongjie;Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences;College of Horticulture, Gansu Agricultural University;Institute of Walnut Research, Longnan Economic Forestry Academy;Xiaoxigou Forest Farm of Shiyanghe Forest Total Farm in Wuwei City;
关键词：
green walnut;;1-MCP;;storage quality;;antioxidative activity
摘  要：
In order to provide some references and technical supports for storage and preservation of green walnuts,‘Qingxiang' walnut was used as test material, and harvested fresh fruits were fumigated with 1-MCP at concentrations of 1,3 and 5 μL/L respectively. Effects of 1-MCP at different concentrations on quality and antioxidant activity of ‘Qingxiang'green walnut during cold storage were studied. The results showed that after storage at low temperature for 60 d, 3 and5 μL/L 1-MCP treatments significantly improved preservation effect of green walnuts than 1 μL/L 1-MCP treatment and control treatment of no fumigation. Compared with control treatment, 3 and 5 μL/L 1-MCP treatments reduced pericarp color conversion indexes by 55.14% and 75.06%, reduced rot rates by 92.11% and 93.83%, increased total phenol contents in walnut kernels by 65.3% and 52.8%, increased total flavone contents by 31.5% and 24.25%, and increased VE contents by 59.97% and 79.21%, respectively. The 3 and 5 μL/L 1-MCP treatments could effectively inhibit decay of green walnut and promote quality of walnut kernels, and there was no significant difference between the two treatments. Considering cost and other factors, 3 μL/L 1-MCP could be used to store and preserve ‘Qingxiang' green walnut.

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