1-MCP 结合ClO2处理对水蜜桃保鲜效果的影响

郝浩然1; 2; 3; 刘思含1; 2; 3; 周宏胜1; 2; 3; 凌军1; 2; 3; 李鹏霞1; 2; 3; 4; 郭正兵5; 程顺昌1*; 张映曈1; 2; 3*

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DOI:10.12161/j.issn.1005-6521.2025.05.001

食品研究与开发:2025,46(5):1-9

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1-MCP 结合ClO2处理对水蜜桃保鲜效果的影响

郝浩然1，2，3，刘思含1，2，3，周宏胜1，2，3，凌军1，2，3，李鹏霞1，2，3，4，郭正兵5，程顺昌1*，张映曈1，2，3*^1,2,3,4,5

(1.沈阳农业大学食品学院，辽宁沈阳 110866;2.江苏省农业科学院农业设施与装备研究所，江苏南京 210014;3.江苏省农业科学院农业农村部农产品冷链物流技术重点实验室，江苏南京 210014;4.江苏省高效园艺作物遗传改良重点实验室，江苏南京 210014;5.江苏农林职业技术学院，江苏句容 212400)

Effects of Combined Treatment of 1-Methylcyclopropene and Chlorine Dioxide on Preservation Effects of Peach

HAO Haoran1，2，3，LIU Sihan1，2，3，ZHOU Hongsheng1，2，3，LING Jun1，2，3，LI Pengxia1，2，3，4，GUO Zhengbing5，CHENG Shunchang1*，ZHANG Yingtong1，2，3*^1,2,3,4,5

(1.Food Science College，Shenyang Agriculture University，Shenyang 110886，Liaoning，China;2.Institute of Agricultural Facilities and Equipment，Jiangsu Academy of Agricultural Sciences，Nanjing 210014，Jiangsu，China;3.Key Laboratory of Cold Chain Logistics Technology for Agro-product，Ministry of Agriculture and Rural Affairs，Jiangsu Academy of Agricultural Sciences，Nanjing 210014，Jiangsu，China;4.Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement，Nanjing 210014，Jiangsu，China;5.Jiangsu Vocational College of Agriculture and Forestry，Jurong 212400，Jiangsu，China)

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投稿时间：2024-01-18

中文摘要: 为探究室温条件下1-甲基环丙烯（1-methylcyclopropene，1-MCP）结合二氧化氯（chlorine dioxide，ClO2）对水蜜桃的保鲜效果，以‘中桃九号’水蜜桃为试验材料，分别进行ClO2、1-MCP、1-MCP＋ClO2 处理，以蒸馏水处理的水蜜桃为对照，观察其在贮藏期间的品质和生理指标的变化情况。结果表明，1-MCP 或ClO2 单独处理以及两者结合处理都能有效减少微生物的滋生，降低果实的腐烂率。同时，各处理能够明显降低果实的呼吸强度，抑制乙烯的生成和丙二醛（malondialdehyde，MDA）含量的上升，延缓可溶性固形物和可滴定酸含量的下降，但结合处理效果更佳。在维持果实硬度方面，ClO2 处理的效果弱于1-MCP 处理。此外，1-MCP 和ClO2 处理均能保持较高的抗氧化物质含量和抗氧化酶活性，增强对1，1-二苯基-2-三硝基苯肼（1，1-diphenyl-2-picrylhydrazyl，DPPH）自由基和羟基自由基的清除能力，两者结合后效果进一步提升。综上，1-MCP 结合ClO2 处理不仅可针对性解决桃采后贮藏中突出的呼吸旺盛和易腐烂问题，还能明显提升水蜜桃的贮藏保鲜品质。

中文关键词: 1-甲基环丙烯二氧化氯水蜜桃品质保鲜

Abstract:To investigate the preservation effect of 1-methylcyclopropene（1-MCP）combined with chlorine dioxide（ClO2）on peaches at room temperature，peaches ′Zhongtao No.9′ were treated with ClO2，1-MCP，and 1-MCP + ClO2，respectively. Peaches treated with distilled water served as the control to monitor quality and physiological changes during storage.The results indicated that both independent 1-MCP and ClO2 treatments，as well as the combined treatment of 1-MCP and ClO2 effectively reduced fruit decay rates and inhibited microbial proliferation.At the same time，each treatment could significantly reduce the respiration intensity of fruit，inhibit the production of ethylene and the increase in malondialdehyde（MDA）content，and delay the decrease in soluble solid and titratable acid content，but the combined treatment was better. ClO2 treatment performed poorly than 1-MCP treatment in maintaining fruit firmness. In addition，both 1-MCP and ClO2 treatments maintained high antioxidant content and activity of antioxidant enzymes and enhanced the scavenging rates of 1，1-diphenyl-2-picrylhydrazyl（DPPH）and hydroxyl radicals.The effect was further improved by combined treatment of 1-MCP and ClO2.In summary，combined treatment of 1-MCP and ClO2 could solve the outstanding problems of vigorous respiration and perishability in postharvest storage of peaches and significantly improve the storage and preservation quality of peaches.

keywords: 1-methylcyclopropene chlorine dioxide peach quality preservation

文章编号：202505001 中图分类号： 文献标志码：

基金项目:国家重点研发计划项目（2022YFD2100601）；国家自然科学基金项目（32302176）；江苏省自然科学基金项目（BK20221434）；江苏省青蓝工程优秀教学团队

作者	单位
郝浩然1，2，3，刘思含1，2，3，周宏胜1，2，3，凌军1，2，3，李鹏霞1，2，3，4，郭正兵5，程顺昌1，张映曈1，2，3	1.沈阳农业大学食品学院，辽宁沈阳 110866；2.江苏省农业科学院农业设施与装备研究所，江苏南京 210014；3.江苏省农业科学院农业农村部农产品冷链物流技术重点实验室，江苏南京 210014；4.江苏省高效园艺作物遗传改良重点实验室，江苏南京 210014；5.江苏农林职业技术学院，江苏句容 212400

Author Name

Affiliation

HAO Haoran1，2，3，LIU Sihan1，2，3，ZHOU Hongsheng1，2，3，LING Jun1，2，3，LI Pengxia1，2，3，4，GUO Zhengbing5，CHENG Shunchang1*，ZHANG Yingtong1，2，3*

1.Food Science College，Shenyang Agriculture University，Shenyang 110886，Liaoning，China；2.Institute of Agricultural Facilities and Equipment，Jiangsu Academy of Agricultural Sciences，Nanjing 210014，Jiangsu，China；3.Key Laboratory of Cold Chain Logistics Technology for Agro-product，Ministry of Agriculture and Rural Affairs，Jiangsu Academy of Agricultural Sciences，Nanjing 210014，Jiangsu，China；4.Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement，Nanjing 210014，Jiangsu，China；5.Jiangsu Vocational College of Agriculture and Forestry，Jurong 212400，Jiangsu，China

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