低氧和1-MCP对帝王苹果采后贮藏的影响研究

abstract.
the objective of this study was to investigate the effects of low-oxygen storage and 1-methylcyclopropene (1-mcp) on disorders and quality of ‘empire’ apples. for 2 years, ‘empire’ apples were obtained from commercial orchards during their harvesting period. after cooling overnight at 3 8c, the apples were treated with or without 1-mcp (1 ml·ll1) for 24 hours and subsequently stored in controlled atmosphere (ca) with 2.5 kpa o2 (+2 kpa co2) or 1.5 kpa o2 (+1.2 kpa co2) for 8 months at 1.5 and 3 8c for the first and second year, respectively. in the second year, a third group of the ‘empire’apples was also held in respiratory quotient (rq)-based dynamic ca storage (safepod) that reached 0.6 kpa o2 (+0.5 kpa co2), and half of these apples were treated with 1-mcp (1ml·ll1) for 24 hours at 3 8c upon removal after 8 months. all apples were then evaluated for disorders and quality after 1, 7, or 14 days at room temperature (rt, 23 to 24 8c). substantial external co2 injury, flesh browning, and core browning (up to 38% incidence) developed in ‘empire’ stored in 2.5 and 1.5 kpa o2 during both years of study. storage in 1.5 kpa o2 reduced flesh browning in the first year and core browning during the second year in apples without 1-mcp, as compared to storage in 2.5 kpa o2. 1-mcptreated apples stored in 2.5 or 1.5 kpa o2 had higher overall incidence of disorders than similar fruit without 1-mcp. in contrast, there was negligible incidence (0% to 1%) of these disorders in ‘empire’ apples held in 0.6 kpa o2, regardless of 1-mcp treatment upon removal. storage in 0.6 kpa o2 also resulted in the greatest fruit firmness retention while at rt for 14 days. this regime can provide flexibility to postpone 1-mcp treatment until after storage, to prevent increased susceptibility to disorders during storage, without compromising fruit quality. however, results from the rq-based dynamic ca with 0.6 kpa o2 were from a single season, and further research is needed to confirm these observations.
本研究的目的是研究低氧贮藏和1-甲基环丙烯(1-mcp)对“帝国”苹果的失调和品质的影响。两年来,“帝国”苹果都是在收获期间从商业果园中获得的。在3 8c冷却过夜后,分别在1.5和3 8c条件下,用1-mcp(1 ml·ll1)或不加1-mcp(1 ml·ll1)处理苹果24小时,随后分别在1.5 kpa o2(+2 kpa o2)或1.5 kpa o2(+1.2 kpa o2)的受控大气中保存8个月。第二年,第三组“帝国”苹果也被保存在基于呼吸商(rq)的动态钙储存(safepod)中,氧气浓度达到0.6千帕(+0.5千帕二氧化碳),其中一半苹果在8个月后取出后,在38c用1-mcp(1ml·ll1)处理24小时。然后在室温下(rt,23至248c)1、7或14天后对所有苹果进行紊乱和质量评估。在这两年的研究中,“帝国”在2.5和1.5千帕氧气中储存了大量的外部二氧化碳损伤、肉褐变和核心褐变(发生率高达38%)。与2.5 kpa o2相比,在1.5 kpao2条件下贮藏可降低不含1-mcp的苹果年的果肉褐变和第二年的果核褐变。1-mcp处理的苹果在2.5或1.5 kpa的氧气中贮藏比没有1-mcp处理的同类水果更容易出现疾病。相比之下,“帝国”苹果在0.6千帕氧气中的这些疾病的发生率(0%到1%)可以忽略不计,而不考虑去除后的1-mcp治疗。在室温下贮藏14天,0.6千帕氧气也能使果实保持大的硬度。这种制度可以提供灵活性,将1-mcp治疗推迟到储存后,以防止在储存期间增加对疾病的易感性,而不损害水果的质量。然而,基于rq的动态ca(0.6 kpa o2)的结果来自于一个季节,需要进一步研究来证实这些观察结果。

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