Position: Home > Articles > Effect of 1-MCP Treatment on Physiology and Quality of ‘Dahongpao’ Zanthoxylum During Cold Storage
Northern Horticulture
2019
(5)
123-130
1-MCP处理对‘大红袍’鲜花椒冷藏生理与品质效应的影响
作 者：
费昭雪;景娜娜;李珍;李华;魏安智;马艳萍
单 位：
西北农林科技大学林学院陕西省经济植物资源开发利用重点实验室;西北农林科技大学林学院国家林业局花椒工程技术研究中心
关键词：
‘大红袍’鲜花椒;1-甲基环丙烯(1-MCP);冷藏;品质
摘 要：
以凤县‘大红袍’鲜花椒为试材,对照、低温(0℃)1.0μL·L~(-1) 1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理24 h和常温(28℃)1.0μL·L~(-1) 1-MCP处理12 h,对其(0±1)℃冷藏期间感官品质、褐变率、呼吸强度、乙烯释放量、叶绿素含量、出油率及粗蛋白质含量、丙二醛(MDA)含量和脂氧合酶(LOX)活性等指标的变化进行监测,以期为其1-MCP保鲜技术提供参考。结果表明:低温1.0μL·L~(-1) 1-MCP处理加速了鲜花椒的褐变速度,贮藏24 d时褐变率显著高于对照;常温1.0μL·L~(-1) 1-MCP处理使鲜花椒贮藏期由24 d延长至48 d,显著抑制其呼吸强度和褐变率,延缓其叶绿素降解和MDA含量的积累,降低其LOX活性峰值,感官品质最优,48 d时褐变率仅为5.3%,对其出油率和粗蛋白质含量无显著影响。
译 名：
Effect of 1-MCP Treatment on Physiology and Quality of ‘Dahongpao’ Zanthoxylum During Cold Storage
作 者：
FEI Zhaoxue;JING Nana;LI Zhen;LI Hua;WEI Anzhi;MA Yanping;College of Forestry,Northwest A&F University/Key Laboratory of Exploitation and Utilization of Economic Plant Resources in Shaanxi Province;College of Forestry,Northwest A&F University/Research Centre for Engineering and Technology of Zanthoxylum bungeanum State Forestry Administration;
单 位：
FEI Zhaoxue%JING Nana%LI Zhen%LI Hua%WEI Anzhi%MA Yanping%College of Forestry,Northwest A&F University/Key Laboratory of Exploitation and Utilization of Economic Plant Resources in Shaanxi Province%College of Forestry,Northwest A&F University/Research Centre for Engineering and Technology of Zanthoxylum bungeanum State Forestry Administration
关键词：
'Dahongpao' Zanthoxylum;;1-methylcyclopropene;;cold storage;;quality
摘 要：
'Dahongpao' Zanthoxylum of Feng county treated with control,1.0 μL·L~(-1) 1-methylcyclopropene(1-MCP) at(0±1)℃ for 24 hours and 1.0 μL·L~(-1) 1-MCP at room temperature(28 ℃) for 12 hours were stored at(0±1)℃,then sensory quality,browning incidence,respiratory intensity,ethylene concentration,oil yield,contents of crude protein and malondialdehyde(MDA) and lipoxygenase(LOX) activity were monitored during storage.The results showed that 1-MCP treatment at low temperature significantly accelerated the browning incidence of Zanthoxylum during cold storage,whose browning incidence was significant higher than that of control on 24 days.However,1-MCP treatment at room temperature extended the storage time from 24 days to 48 days,significantly inhibited the respiration rate and the browning incidence,delayed the degradation of chlorophyll and the accumulation of MDA content,decreased the peak of LOX activity of Zanthoxylum and its′ sensory quality were the optimal with the browning incidence being only 5.3% on 48 days.No significant difference both oil yield and crude protein content were detected between control and 1-MCP treatment at room temperature.
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