不同浓度 1-MCP 处理对采后安溪油柿果实的保鲜效应

本研究探讨了不同浓度纸片型 1-甲基环丙烯（1-MCP）（0、0.45、0.90、1.35、1.80 μL/L）处理对安溪油柿果 实在(25±1) ℃、相对湿度 85%贮藏条件下的保鲜效应。贮藏期间测定了果实呼吸强度，果实硬度，果皮色差 a*、b*、 L*值和色调角 h 值，果皮转红率，以及感官品质等指标的变化。结果表明：与对照安溪油柿果实比较，不同浓度纸片 型 1-MCP 处理 12 h 均可抑制采后安溪油柿果实呼吸强度，延迟呼吸高峰出现，保持较高的果实硬度，抑制果皮色差 a*、b*、L*值和色调角 h 值的变化，延迟果实转红，保持果实原有风味，减少果实腐烂。其中 1.35 μL/L 1-MCP 处理效 果最佳。因此，1.35 μL/L 纸片型 1-MCP 处理 12 h 可作为在(25±1) ℃、相对湿度 85%贮藏条件下安溪油柿果实的适宜 处理条件，以延长贮藏寿命和保持果实品质。

Effects of 1-Methylcyclopropene (1-MCP) Treatments at Different Concentrations on Keeping Quality of Harvested Anxi Persimmon Fruit

In this study, the effects of 1-methylcyclopropene (1-MCP) at different concentrations (0, 0.45, 0.90, 1.35, 1.8 μL/L) on keeping quality of harvested An'xi persimmon (Diospyros kaki L. f. cv. Anxi) fruit during storage at (20±1)℃ and 85% relative humidity were investigated. During fruit storage, the changes of respiration rate, fruit firmness, chroma values (a*, b*, L*) and hue angle (h) of fruit surface, proportion of red fruit and organoleptic evaluation of quality of Anxi persimmon fruit were determined. The results showed that compared with the control fruit, the 1-MCP treatments lowered the respiration rate and delayed the respiratory peak, kept higher fruit firmness, inhibited changes of chroma values (a*, b*, L*) and hue angle (h), delayed the change of fruit surface color from green to red, decreased fruit decay and maintained better fruit quality. Among the above 1-MCP treatments, 1.35 μL/L 1-MCP treatment had the optimal fresh-keeping effects. Those findings demonstrated that 1.35 μL/L 1-MCP could be used as the optimum concentration for prolonging the storage life and maintaining the quality of Anxi persimmon fruit during storage at (20±1) ℃ and 85% relative humidity.