陈洪彬¹，杨菁美¹，吴锦雯¹，蒋璇靓¹，张朝坤²

（1.泉州师范学院海洋与食品学院，福建泉州 362002；

2.漳州市农业科学研究所，福建漳州 363005）

摘要：研究1-MCP处理对“红心”番石榴果实在（25±1）℃，85% RH环境下的保鲜效果。在贮藏期间测定果实呼吸强度、乙烯释放速率、果实相对电导率、果皮色调角h°、果实硬度及果实相关营养品质和耐贮性指标的变化。结果表明，1μL/L 1-MCP处理可降低“红心”番石榴果实呼吸强度、乙烯释放速率和相对电导率，保持较高的果皮表面色调角h°、硬度、可溶性固形物、可滴定酸、维生素C、番茄红素和蔗糖的含量，较低的葡萄糖和果糖的含量，推迟果实黄化和软化，减少果实失重和腐烂。因此，1-MCP处理是一种提高常温“红心”番石榴果实贮藏品质和耐贮性有效措施。

关键词：番石榴；1-甲基环丙烯；保鲜；贮藏品质；耐贮性

中图分类号：TS255.3   文献标识码：A   文章编号：1674-506X（2021）02-0049-0007

1-MCP Treatment Improves Quality and Storability of Postharvest “Hongxin” Guava Fruit

CHEN Hong-bin¹, YANG Jing-mei¹, WU Jin-wen¹, JIANG Xuan-jing¹, ZHANG Chao-kun²

（1.College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou Fujian 362002, China;

2.Zhangzhou Institute of Agricultural Sciences, Zhangzhou Fujian 363005, China）

Abstract：In this research, the effects of 1-methylcyclopropene (1- MCP) on keeping quality of harvested ‘Hongxin’guava (Psidium guajava L. cv. ‘Hongxin’) fruit during storage at (25 ± 1)℃ and 85% relative humidity were studied. During the storage period, the changes of respiration rate, ethylene production rate, relative conductivity, hue angle (h°) values of fruit surface, fruit firmness, and related indicators on fruit nutritional quality and storability of ‘Hongxin’ guava fruit were measured. The results showed that compared with the control guava fruit, 1 μL/L 1-MCP treatments lowered the respiration rate, ethylene production rate and cell membrane relative leakage rate of guava fruit, maintained higher hue angle values, firmness and contents of total soluble solids, titratable acid, vitamin C, lycopene and sucrose in fruit, lower contents of glucose and fructose in fruit, delayed fruit softening and yellowing, decreased fruit weight loss and fruit decay and maintained better fruit quality. 1-MCP treatment is an effective postharvest treatment method to improve the storage quality and storability of ‘Hongxin’ guava at room temperature.

Keywords：Psidium guajava; 1-methylcyclopropene (1-MCP); keeping quality; storage quality; storability

doi：10.3969/j.issn.1674-506X.2021.02-007

收稿日期：2020-08-27

基金项目：福建省自然科学基金项目（2017J01455）

作者简介：陈洪彬（1989-），男，博士研究生。研究方向：果蔬贮藏保鲜。

引文格式：陈洪彬,杨菁美,吴锦雯,等.1-MCP处理提高采后“红心”番石榴果实品质和耐贮性[J].食品与发酵科技,2021,57(2):49-55.