CAJ | 학술논문

　　为了探讨红富士苹果在贮藏过程中主要蜡质成分特别是与油腻相关的蜡质成分变化，以及贮藏过程中果实主要品质指标的变化规律，研究了聚氯乙烯袋（PVC）自发气调包装（MAP）与1-甲基环丙烯（1-MCP）结合处理（MAP+1-MCP）对(0±1)℃冷藏过程中红富士苹果蜡质成分和果实贮藏品质的影响。结果表明：在贮藏过程中，对照（不做任何处理）的蜡质总量一直降低，MAP 和 MAP+1-MCP 处理的在贮藏一个月后升高，随后贮藏的过程中降低。所有处理和对照中，二十九烷和二十七烷含量降低，十六烷酸和9,12-十八碳二烯酸含量升高，二十九-10-醇和二十九-10-酮含量先降低再升高。MAP和MAP+1-MCP能够抑制蜡质总量和其他成分相应的变化。MAP 和 MAP+1-MCP 均能延缓果实硬度的下降、可溶性固形物和可滴定酸的降解速度，降低固酸比率和失重率，抑制呼吸速率和乙烯释放速率，且可以抑制苹果贮藏后期油腻的发生。无论从对蜡质成分的影响，还是对果实贮藏品质的影响来看，MAP+1-MCP的效果优于MAP。PVC气调包装结合1μL/L1-MCP是较为理想的长时间保鲜红富士苹果的处理方式。研究结果可为生产上科学有效的长期贮藏红富士苹果、解决贮藏后期果实油腻问题提供参考。
　　위료탐토홍부사평과재저장과정중주요사질성분특별시여유니상관적사질성분변화，이급저장과정중과실주요품질지표적변화규률，연구료취록을희대（PVC）자발기조포장（MAP）여1-갑기배병희（1-MCP）결합처리（MAP+1-MCP）대(0±1)℃랭장과정중홍부사평과사질성분화과실저장품질적영향。결과표명：재저장과정중，대조（불주임하처리）적사질총량일직강저，MAP 화 MAP+1-MCP 처리적재저장일개월후승고，수후저장적과정중강저。소유처리화대조중，이십구완화이십칠완함량강저，십륙완산화9,12-십팔탄이희산함량승고，이십구-10-순화이십구-10-동함량선강저재승고。MAP화MAP+1-MCP능구억제사질총량화기타성분상응적변화。MAP 화 MAP+1-MCP 균능연완과실경도적하강、가용성고형물화가적정산적강해속도，강저고산비솔화실중솔，억제호흡속솔화을희석방속솔，차가이억제평과저장후기유니적발생。무론종대사질성분적영향，환시대과실저장품질적영향래간，MAP+1-MCP적효과우우MAP。PVC기조포장결합1μL/L1-MCP시교위이상적장시간보선홍부사평과적처리방식。연구결과가위생산상과학유효적장기저장홍부사평과、해결저장후기과실유니문제제공삼고。
Modified atmosphere packaging (MAP) is a very useful method in postharvest storage for fruits and vegetables by altering the gaseous environment of the stored commodities. 1-methylcyclopropene (1-MCP) is a potent inhibitor of ethylene action, and has been extensively researched in a variety of horticultural crops, especially climacteric fruits. Greasiness is a problem for apples following their prolonged storage. At present, the storage quality and physiology property of fruits and vegetables treated with MAP or a combination of MAP and 1-MCP have been studied, however, there are few reports about the effects of MAP or a combination of MAP and 1-MCP on the wax composition of an apple during storage. The objective of this study was to study the changes of primary wax composition during storage and the relationship of wax composition and greasiness and the quality of apple fruit during storage after treatment with MAP and MAP+1-MCP. The effects of MAP of 0.03 mm polyvinyl chloride bags and a combination of MAP and 1 μL/L 1-MCP were investigated on total wax and primary wax components. Included were nonacosane and heptacosane which were saturated hydrocarbons representing the predominant component (95%) of nonpolar wax components, hexadecanoic acid, the most abundant saturated fatty acid, and 9,12-octadecadienoic acid, the most abundant polyunsaturated fatty acid of polar wax components, and nonacosan-10-ol (secondary alcohol) and nonacosan-10-one (ketone), the latter two of which have a relationship with fruit greasiness. Wax composition of“Red Fuji”apples (Malus domestica Borkh.‘Red Fuji’) was investigated by gas chromatography-mass spectrometry. Analyses of fruit quality during storage at (0±1)℃ for seven months included firmness, soluble solid content (SSC), titratable acid (TA), SSC/TA ratio, respiration rate, ethylene release, and weight loss. Wax was extracted using chloroform/methanol (3:1,v/v), and eluted stepwise with n-hexane (heptadecane as an internal standard) for nonacosane and heptacosane and methanol (deuterated heptadecanoic acid as internal standard) for hexadecanoic acid, 9,12-octadecadienoic acid, nonacosan-10-ol, and nonacosan-10-one. The results indicated that total wax of the control fruit declined during storage and fruit treated with MAP and MAP+1-MCP increased during the first month and then declined over first to seven months, In all treatments, nonacosane and heptacosane declined, while hexadecanoic acid and 9,12-octadecadienoic acid increased. Nonacosan-10-ol and nonacosan-10-one declined, followed by an increase over seven months storage at (0±1)℃. Nonacosan-10-ol and nonacosan-10-one of the control fruit and MAP-treated fruit declined during the first three months and then increased, but fruit treated with MAP+1-MCP declined during the five months and then increased. Changes in total wax and primary wax components were delayed or suppressed in fruit subject to MAP and MAP+1-MCP treatments, especially for MAP+1-MCP–treated fruit. Compared with the control, MAP and MAP+1-MCP delayed the decline in flesh firmness, TA and SSC and reduced ethylene and respiration rates and weight loss. MAP and MAP+1-MCP treatments suppressed development of apple greasiness, presumably due to altered wax composition, but did not alter fruit flavor. MAP+1-MCP was more effective than MAP for suppressing changes in wax composition and maintaining storage quality. The results of this study indicate that a combination MAP/1-MCP treatment was the most effective for maintaining the quality of“Red Fuji”apple fruit during long-term storage.