秦畅, 李丹, 赵韩栋, 陈庆敏, 傅茂润. 外源乙烯处理对黄冠梨果皮褐变和货架期品质的影响[J]. 农业工程学报, 2022, 38(6): 312-318. DOI: 10.11975/j.issn.1002-6819.2022.06.035
    引用本文: 秦畅, 李丹, 赵韩栋, 陈庆敏, 傅茂润. 外源乙烯处理对黄冠梨果皮褐变和货架期品质的影响[J]. 农业工程学报, 2022, 38(6): 312-318. DOI: 10.11975/j.issn.1002-6819.2022.06.035
    Qin Chang, Li Dan, Zhao Handong, Chen Qingmin, Fu Maorun. Effects of exogenous ethylene treatment on the peel browning and shelf life quality of Huangguan pears[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2022, 38(6): 312-318. DOI: 10.11975/j.issn.1002-6819.2022.06.035
    Citation: Qin Chang, Li Dan, Zhao Handong, Chen Qingmin, Fu Maorun. Effects of exogenous ethylene treatment on the peel browning and shelf life quality of Huangguan pears[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2022, 38(6): 312-318. DOI: 10.11975/j.issn.1002-6819.2022.06.035

    外源乙烯处理对黄冠梨果皮褐变和货架期品质的影响

    Effects of exogenous ethylene treatment on the peel browning and shelf life quality of Huangguan pears

    • 摘要: 为了避免黄冠梨果实在低温贮藏(0 ℃左右)条件下果皮褐变的发生,该研究采用5、20和100 μL/L外源乙烯对黄冠梨进行贮前处理,以0 ℃贮藏下无外源乙烯处理作为对照组,以采后恒温至30 ℃、逐步降温至0 ℃处理作为程序降温组。通过外源乙烯处理组与对照及程序降温组的对比,探讨采后外源乙烯处理对黄冠梨果皮褐变与果实品质的影响。结果表明,不同浓度的外源乙烯处理均能完全抑制褐变的发生,且表皮无伤害,而程序降温组的发病指数为10%,对照组则高达37.6%。货架期结束时(6 d)外源乙烯处理组的果实硬度与对照组差异显著(P < 0.05)。外源乙烯各处理组果实含水率均高于对照及程序降温组(P < 0.05),利用低场核磁共振技术检测发现对照组自由水含量最高,5和100 μL/L外源乙烯处理组自由水含量较低。与对照组和程序降温组比较,外源乙烯处理对黄冠梨果实中可溶性固形物、可滴定酸、可溶性糖和抗坏血酸等果实品质指标都能起到提高或者维持的效果,其中5 μL/L处理浓度的效果较优。研究结果表明,贮前外源乙烯处理是一种既能抑制黄冠梨果皮褐变又能保持果实货架期品质的高效、简便的技术。

       

      Abstract: Abstract: Low-temperature refrigeration has been commonly used for post-harvest storage and preservation of fruits. But the long-term low-temperature storage can lead to the browning peel of Huangguan pear, or even be detrimental to the fruit quality. Alternatively, ethylene can serve as an endogenous hormone to regulate plant growth and development, whether fruit ripening or the stress resistance of plants. In this study, the slow release of exogenous ethylene with different concentrations was selected to treat the Huangguan pear fruits before storage, in order to explore the effects on the peel browning and quality during the subsequent shelf life. Three ethylene concentrations were produced in the same volume of closed space: 5, 20, and 100 μL/L. The control group was taken as the Huangguan pears with the rapid cooling at 0 ℃ and without the exogenous ethylene treatment. The low-temperature treatment group was set: the Huangguan pears after harvesting was immediately treated by cooling to 0 ℃, where the temperature was kept at 30 ℃and decreased by 1 ℃ every day for 30 days. Some indicators of fruit quality were then measured, including the water content, disease incidence, soluble solids, soluble sugar, titratable acid, and ascorbic acid. The performance of postharvest exogenous ethylene treatment was evaluated on the fruit quality, in order to avoid the occurrence of browning of the fruit peel under low-temperature storage (about 0℃). The results showed that the different concentrations of exogenous ethylene treatments completely inhibited the occurrence of browning of the peel of Huangguan pear, where there were no signs of damage on the epidermis. The incidence indexes were 10% and 37.6% for the low-temperature condition treatment and the control, respectively. At the end of the shelf life (6 d), the fruit firmness of the exogenous ethylene treatment group was significantly different from that of the control group (P < 0.05). The water content of fruits in the three different concentrations of exogenous ethylene treatment groups were higher than those in the control and low temperature condition treatment (P < 0.05), which maintained the excellent taste of Huangguan pear. A low-field nuclear magnetic resonance (NMR) showed that there was a lower free water content of the 5 and 100 μL/L exogenous ethylene treatment groups, compared with the control. It infers that the low free water content reduced the incidence rate of peel browning. The exogenous ethylene treatment maintained the content of soluble solids in Huangguan pear fruit. Exogenous ethylene treatment improved the fruit quality indicators, such as the titratable acid, soluble sugar, and ascorbic acid in the Huangguan pear fruits, indicating the better sensory quality of pear fruit. Among them, the treatment was performed better at the concentration of 5 μL/L. The exogenous ethylene treatment before storage can serve as an efficient and simple technology to inhibit the browning of Huangguan pear peel for a better shelf-life quality of fruits.

       

    /

    返回文章
    返回