1-MCP缓释水凝胶对采后草莓果实品质和抗病性的影响
A Hydrogel with Sustained Release of 1-MCP Affects the Fruit Quality and Disease Resistance of Postharvest Strawberry
罗自生 1姜柔王 1李贞彪 1肖韵 2龚晓惠 1侯东园 2黄静 1陈彦培 1林星宇 1徐艳群3
作者信息
- 1. 浙江大学生物系统工程与食品科学学院,浙江杭州 310058
- 2. 浙江大学宁波科创中心,浙江宁波 315100
- 3. 浙江大学生物系统工程与食品科学学院,浙江杭州 310058;浙江大学宁波科创中心,浙江宁波 315100;哈佛大学有机与进化生物学系,美国剑桥MA 02138
- 折叠
摘要
近年来,已有大量的研究探究了 1-甲基环丙烯(1-methylcyclopropene,1-MCP)在水果保鲜方面的应用,这些研究大多集中于呼吸跃变型果实.然而,对于 1-MCP的保鲜应用仍缺乏高效缓释产品,且其在草莓等典型非呼吸跃变果实中的作用仍待进一步探究.本研究基于水凝胶体系开发了一种用于草莓保鲜的 1-MCP水凝胶控释保鲜剂.该保鲜剂的水凝胶体系利用丙烯酸羟乙酯(HEA)、丙烯酸(AA)两种单体和交联剂聚乙二醇二丙烯酸酯(PEGDA),在二苯基氧化磷(TPO)的引发下,于水溶性体系中,将 1-MCP粉末包裹在多孔水凝胶体系内,制得 1-MCP缓释水凝胶,并将其用于常温下草莓保鲜.结果显示,该凝胶具有优异的 1-MCP缓释性能,能够均匀且缓慢地释放 1-MCP气体,其第 12h的释放率分别是 1-MCP粉末组和 1-MCP水溶液的 7%和 3%,达到长期有效释放的效果.果实保鲜实验表明,该凝胶能使草莓果实实现更低的失重率、腐烂率,在第 6d时,实验组比对照组分别低了 20%和 21%.除此之外,1-MCP缓释水凝胶能使草莓维持更好的果实色泽、更高的硬度、可溶性固形物含量(TSS)和可滴定酸含量(TA),实验组在第 2d时,其a*值、b*值和L*值分别比对照组高了 11%、11%和 6%,第 6d的硬度、TSS和TA分别比对照组高了 21%、15%和 18%.综上,1-MCP水凝胶具有缓释 1-MCP、提高果实品质等多种功能,且制备方便,可用于草莓等水果的采后保鲜.
Abstract
In recent years,extensive research had centered on the application of 1-methylcyclopropene(1-MCP)in fruit preservation,with a predominant focus on climacteric fruits.However,the development of efficient sustained-release prod-ucts remained insufficient,and the effects of 1-MCP on the quality of non-climacteric fruits such as strawberry in posthar-vest were not fully understood.This research investigated the creation of a 1-MCP hydrogel-based controlled release prod-uct for strawberry preservation.The hydrogel system used in the preservative was synthesized using hydroxyethyl acrylate(HEA)and acrylic acid(AA)as monomers,with polyethylene glycol diacrylate(PEGDA)serving as a cross-linking agent.1-MCP sustained-release hydrogel,which was referred to as 1-MCP hydrogel,was prepared by wrapping 1-MCP powder in a porous water gel system in an aqueous solvent system and initiated by diphenyl phosphorus oxide(TPO).The 1-MCP hy-drogel was applied to the preservation of strawberry stored at room temperature.The results showed that the 1-MCP hydro-gel had excellent 1-MCP sustained release performance,and could release 1-MCP evenly and slowly.Its release rate was 7%of the 1-MCP powder group and 3%of the 1-MCP powder solution group,respectively,at 12 h,achieving a long-term effective release.Fruit preservation experiments showed that the 1-MCP hydrogel group maintained a lower weight loss rate and decay rate,which were 20%and 21%lower than the control group on day 6,respectively.In addition,1-MCP hy-drogel maintained better fruit color,higher hardness,soluble solids content(TSS),and titratable acid content(TA).On day 2,the a* value,b* value and L* value of the experimental group were 11%,11%,and 6%higher than the control group,respectively.The hardness,TSS,and TA on day 6 were 21%,15%,and 18%higher than the control group,respectively.To sum up,1-MCP hydrogel has multiple functions,such as the sustained release of 1-MCP,improving fruit quality.It is also con-venient to prepare and can be used in the postharvest preservation of strawberries and potentially other fruit.
关键词
1-甲基环丙烯(1-MCP)水凝胶/缓释/草莓/果实品质/抗病性Key words
1-methylcyclopropene(1-MCP)lydrogel/sustained release/strawberry/fruit quality/disease resistance引用本文复制引用
基金项目
国家自然科学基金(32272776)
国家自然科学基金(32001748)
出版年
2024
国家科技期刊平台
NSTL
万方数据