CAJ | 학술논문

以'蓝丰'蓝莓（Vaccinium corymbosum L.'Bluecrop'）果实为试材，采用1.0μL/L1-甲基环丙烯（1-MCP）处理蓝莓24 h，研究1-MCP处理对蓝莓果实冷藏保鲜效果的影响。对蓝莓果实贮藏进程中的硬度、弹力、黏力等质构特性，以及相关生理指标失重率、VC含量、花青苷含量和抗氧化能力等进行测定。结果表明：1-MCP处理可以有效地保持果实水分含量，延缓果实硬度下降，保持果实中VC含量。1-MCP处理的蓝莓果实颜色比对照果实颜色浅，能够延缓果实贮藏前期的花青苷形成。另外，1-MCP处理抑制了果实贮藏后期总抗氧化能力的下降，维持了果实较高的营养价值。
이'람봉'람매（Vaccinium corymbosum L.'Bluecrop'）과실위시재，채용1.0μL/L1-갑기배병희（1-MCP）처리람매24 h，연구1-MCP처리대람매과실랭장보선효과적영향。대람매과실저장진정중적경도、탄력、점력등질구특성，이급상관생리지표실중솔、VC함량、화청감함량화항양화능력등진행측정。결과표명：1-MCP처리가이유효지보지과실수분함량，연완과실경도하강，보지과실중VC함량。1-MCP처리적람매과실안색비대조과실안색천，능구연완과실저장전기적화청감형성。령외，1-MCP처리억제료과실저장후기총항양화능력적하강，유지료과실교고적영양개치。
In this study, blueberry (Vaccinium corymbosum L.'Bluecrop') was used to investigate the effect of 1-methylcyclopropene (1-MCP) treatment on the postharvest fruit quality. Before 0℃storage, the blueberry was treated with 1.0μL/L1-MCP for 24 h, and the physiological characters were analyzed during 0℃storage. The fruit texture properties of firmness, springiness, adhesiveness and some related physiological indexes such as the weight loss rate, Vc content and anthocyanin content were all be detected during the storage time. The results showed that 1-MCP treatment could delay the fruit softening, and keep the content of water and VC effectively. The formation of anthocyanin could be inhibited by 1-MCP treatment and keep blueberry fruit lighter color compared with the control fruit. In addition , 1-MCP treatment delayed the decrease of total antioxidant capacity and could maintain the blueberry higher nutrition value.