Effects of Pre-cooling Timing and 1-MCP Treatment on Postharvest Quality of Myrica rubra

doi:10.3969/j.issn.1000-2561.2019.07.023

Abstract

Abstract:

The effects of pre-cooling timing, 1-MCP treatment and storage temperature on postharvest quality and shelf life of Myrica rubra ‘Ying Si’ were compared. The results showed pre-cooling combined with 1-MCP treatment could postpone the decrease of fruit weight and firmness during storage, inhibit the increase of respiration intensity caused by the accumulation of MDA, and postpone the decrease of soluble sugar and titratable acid content within 6 days of storage, but had no effect on postponing the degradation of anthocyanin. 1-MCP treatment before or after pre-cooling had no significant difference in retarding fruit quality deterioration. Pre-cooling treatment could effectively reduce the respiratory intensity of fruit at the beginning of storage, but only combined with 1-MCP treatment could effectively maintain the respiratory intensity of fruit at a low-level during storage. Fruit with 1-MCP treatment after pre-cooling could be stored at 7 ℃ for 5 days, the shelf life could be up to 5 days, and the rot rate was less than 10% (no significant difference between 4 ℃ and 7 ℃) with less energy consumption cost, of which the storage effect was better than 1-MCP treatment before pre-cooling. Considering the commercial application, the fruit should be packed in time with ice bag after harvesting at 4 ℃ for pre-cooling treatment. Refrigerated transport should be controlled within 5 hours. Before storage, the fruit should be fumigated with 1-MCP of 7 mL/L 18 hours at 4 ℃. The fruit could be stored at 4-7 ℃ for 5 days, and sold on the shelf on the 6th day. The shelf life could reach 5 days, which has a good commercial application prospect.

Key words: Myrica rubra (Lour.) S. et Zucc., pre-cooling, 1-MCP, preservation

CLC Number:

S667.6

WANG Wei,YAN Li,XIE Qian,CHEN Qingxi. Effects of Pre-cooling Timing and 1-MCP Treatment on Postharvest Quality of Myrica rubra[J]. Chinese Journal of Tropical Crops, 2019, 40(7): 1406-1412.

Figures/Tables 10

References 25

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步骤 Step	A组 Treatment A	B组 Treatment B	CK（对照） Control
1	采果后装箱,加冰壶。根据SmartFresh^SM推荐的处理浓度,配置成1-MCP释放液体,立即放入泡沫箱中,使箱内1-MCP气体浓度达到7 μL/L。随后,泡沫箱置于4 ℃中,冷藏运输5 h,完成预冷处理。	采果后装箱,加冰壶。随后,泡沫箱置于4 ℃中,冷藏运输5 h,完成预冷处理。	采果后装箱,加冰壶。随后,泡沫箱置于4 ℃中,冷藏运输5 h,完成预冷处理。
2	置于4 ℃冷库中13 h,取出1-MCP 处理剂,1-MCP处理共计18 h。	根据SmartFresh^SM推荐的处理浓度,配置成1-MCP释放液体,立即放入泡沫箱中,使箱内1-MCP气体浓度达到7 μL/L。置于4 ℃冷库中18 h,取出1-MCP处理剂,1-MCP处理共计18 h。	置于4 ℃冷库中贮藏13 h。
3	置于4 ℃冷库中贮藏,从采果后24 h,每3 d取样1次,共观测9 d。此外, 于贮藏第6天取出部分果实置于室温（25 ℃）下7 d,观察货架期。	置于4 ℃冷库中贮藏,从采果后24 h,每3 d取样1次,共观测9 d。此外, 于贮藏第6天,取出部分果实置于室温（25 ℃）下7 d,观察货架期。	置于4 ℃冷库中贮藏,从采果后24 h,每3 d取样1次,共观测9 d。此外,于贮藏第6天,取出部分果实置于室温（25 ℃）下7 d,观察货架期。

步骤 Step	A组 Treatment A	B组 Treatment B	CK（对照） Control
1	采果后装箱,加冰壶。根据SmartFresh^SM推荐的处理浓度,配置成1-MCP释放液体,立即放入泡沫箱中,使箱内1-MCP气体浓度达到7 μL/L。随后,泡沫箱置于4 ℃中,冷藏运输5 h,完成预冷处理。	采果后装箱,加冰壶。随后,泡沫箱置于4 ℃中,冷藏运输5 h,完成预冷处理。	采果后装箱,加冰壶。随后,泡沫箱置于4 ℃中,冷藏运输5 h,完成预冷处理。
2	置于4 ℃冷库中13 h,取出1-MCP 处理剂,1-MCP处理共计18 h。	根据SmartFresh^SM推荐的处理浓度,配置成1-MCP释放液体,立即放入泡沫箱中,使箱内1-MCP气体浓度达到7 μL/L。置于4 ℃冷库中18 h,取出1-MCP处理剂,1-MCP处理共计18 h。	置于4 ℃冷库中贮藏13 h。
3	置于4 ℃冷库中贮藏,从采果后24 h,每3 d取样1次,共观测9 d。此外, 于贮藏第6天取出部分果实置于室温（25 ℃）下7 d,观察货架期。	置于4 ℃冷库中贮藏,从采果后24 h,每3 d取样1次,共观测9 d。此外, 于贮藏第6天,取出部分果实置于室温（25 ℃）下7 d,观察货架期。	置于4 ℃冷库中贮藏,从采果后24 h,每3 d取样1次,共观测9 d。此外,于贮藏第6天,取出部分果实置于室温（25 ℃）下7 d,观察货架期。