1-MCP,MAP和热处理对青椒贮藏生理及品质的影响
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1-MCP、MAP和热处理对青椒贮藏生理及品质的影响
摘要
本试验以中椒5号青椒为试材，采用1-MCP、热处理和MAP技术进行了青椒的保鲜试验研究，设计55℃±1℃热处理时间、1-MCP熏蒸浓度及PVC保鲜袋厚度的正交试验，均贮藏于10℃±1℃温度下，对青椒的贮藏品质及采后生理变化规律进行了研究，并对适合青椒低温贮藏的1-MCP处理浓度、热处理时间和温度及MAP材料进行了研究和探讨，从而确定了青椒采后的生理变化规律及最佳保鲜技术工艺参数，为青椒商业化贮藏提供了理论依据和实用技术。
结果表明，不同浓度的1-MCP处理均可不同程度地抑制乙烯的释放和呼吸强度的上升，抑制POD的活性和膜透性的增加，保持果实硬度，其中以1000nL/L1-MCP处理效果最佳；青椒经55℃±1℃热处理30s可显著延缓果实的衰老进程，其生理变化表现为呼吸强度受到抑制，PAL和CA T活性降低，随着贮藏期的延长，总酚含量降低，MDA 含量和乙醇含量增加；热处理能够保持青椒良好的品质，保持了V C含量、青椒颜色和良好的硬度；对7种保鲜袋进行筛选试验，确定以PVC 0.03保鲜袋效果最佳，能使袋内保持O27％左右、CO2<2％的较适水平，果皮颜色、V C含量和SSC也保持得比较理想。
采用模糊权重法对贮藏40d的青椒V C含量、颜色、SSC、硬度、重量及腐烂指数进行综合评定，并以该指标进行正交试验分析。
结果表明，在10℃±1℃下贮藏的青椒，以55℃±1℃热处理18s、1000 nL/L 1-MCP熏蒸和0.03mmPVC保鲜袋包装三者结合处理，其综合品质最佳，保鲜效果最好；青椒的综合品质评定指数公式=0.2×颜色的评定指数+0.2×V C的评定指数+0.2×SSC的评定指数+0.2×硬度的评定指数+0.1×（1-失重率）的评定指数+0.1×（1-腐烂指数）。
关键词：青椒；贮藏保鲜；1-MCP；MAP；热处理
THE EFFECT OF 1-MCP, MAP AND HEAT TREATMENT ON GREEN PEPPER’S PHYSIOLOGY AND QUALITY DURING THE STORAGE
ABSTRACT
In the experiment, 1-MCP, heat treatment and MAP technique were used on the green pepper. Orthogonal test with three factors of 55℃±1℃heat treatment, 1-MCP suffocating and the thickness of PVC film was also carried out to study the rule of green pepper’s quality and physiological change. The concentration of 1-MCP, the time and temperature heat treatment and the materials for modified atmosphere package were also studied. The rules of postharvest green pepper’s physiological change and the optimal technologic parameter of keeping fresh were researched，which provided the theoretical and practical technic for the business storage of green pepper.
The result showed that different concentration of 1-MCP could control ethene’s production and respiration, restrain the activity of POD and ventilation of membrane and keep the fruit rigidity. The 1000nL/L was the best concentration of 1-MCP treatment, and heat treatment(55℃±1℃) with 30s could prolong the cosenescence of fruit, restrain the respiration, reduce the activity of PAL and CAT. The main features were: the polyphenol was decreased and the content of MDA and ethanol were increased during the storage, but it could keep good quality, color, rigidity and the Vc content by heat treatment. 7 kinds of keeping fresh membranes were studied and the best material was PVC membrane(0.03mm) which could control about 7％O2 and less 2％CO2 in the package and keep good color, Vc and SSC content.
The fuzzy weighted superposition was used to apraise the Vc and SSC content, color, rigidity, weight and rot index which were used in the orthogonal test as index. The result showed that heat treatment (55℃±1℃, 18s), 1000nL/L 1-MCP suffocating, 10℃±1℃storing and PVC membrane of 0.03mm thickness were the optimum condition. The formula of the appraising quality was=0.2×index of color +0.2×index of V C content+0.2×index of SSC content +0.2×index of rigidity +0.1×(1-weight loss index) +0.1×(1-rot index).
Key words: Green pepper; Storage 1-MCP; MAP; Heat treatment。
