| Table7Effectofdifferentcoolingmethodsonstemfresh-keepingindexof‘Yali’treatedwith1-MCP(%)
|
降温
方式
|
1-MCP
处理
|
2006年
|
2007年
|
|
贮藏及货架天数/d
|
贮藏及货架天数/d
|
|
120
|
120+7﹡
|
180
|
180+7﹡
|
120
|
120+7﹡
|
180
|
180+7﹡
|
|
急
聚
降
温
|
CK
|
72.5
|
35
|
15.5
|
7.5
|
92.5
|
55.0
|
10.0
|
5.0
|
|
0.5μL/L
|
82.5
|
40
|
55
|
10
|
-
|
-
|
-
|
-
|
|
1.0μL/L
|
87.5
|
35
|
72.5
|
25
|
100
|
80.0
|
80.0
|
25.0
|
|
缓
慢
降
温
|
CK
|
37.5
|
17.5
|
15
|
5
|
62.5
|
12.5
|
10
|
1.25
|
|
0.5μL/L
|
77.5
|
22.5
|
20
|
5
|
-
|
-
|
-
|
-
|
|
1.0μL/L
|
62.5
|
25
|
20
|
2.5
|
65.0
|
20.0
|
17.5
|
2.5
|
3讨论
果心褐变（黑心病）是影响鸭梨果实贮藏保鲜的重要因素。鸭梨黑心病分为前期低温黑心和后期衰老黑心，鸭梨果实采收后直接入0℃冷库，贮藏1个月就出现严重的黑心，贮藏2个月后全部黑心。我们经过2年研究表明，鸭梨采用急剧降温和缓慢降温两种方式贮藏120d时，所有果实的果心褐变指数均低于10%，即使是120d+20℃货架7d时，缓慢降温果实的果心褐变指数也才达到12.25%；贮藏60d时，急剧降温果实并未出现果心褐变，20℃货架7d时，果心褐变指数也才7.5%（表6），跟前人研究观点并不一致，可能与果实成熟度、产地、年份等因素有关，梁丽雅等研究表明，鸭梨果心褐变与果实采收成熟度、年份等有密切关系，产地对鸭梨果心褐变也有一定影响。
从鸭梨贮藏期间果心及果肉褐变程度和规律来看，急剧降温果实的果心褐变可能由贮藏前期较低的温度引起的，与CK果实相比，0.5mL/L1-MCP处理降低了急剧降温果实的果心褐变程度，1.0mL/L1-MCP处理对果心和果肉褐变有促进作用，王志华等研究表明，1.0mL/L1-MCP对黄金梨的果肉褐变也有促进作用；缓慢降温果实的果心褐变可能由果实衰老造成的，2个1-MCP处理较好抑制了缓慢降温果实的果心褐变。
4结论
综合果实品质、果心和果肉褐变情况，建议鸭梨果实在实际应用中如采用急剧降温方式贮藏，则用0.5μL/L浓度1-MCP处理即能达到好的防褐效果；如采用缓慢降温方式贮藏，则采用1.0μL/L浓度1-MCP处理效果较好，这样既能降低贮藏期间果实的果心及果肉褐变程度，又能较好保持果实品质，延缓果实衰老。整个贮藏期间，所有处理果实均未发生果皮褐变。
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