1-MCP缓释水凝胶对采后草莓果实品质和抗病性的影响

罗自生; 姜柔王; 李贞彪; 肖韵; 龚晓惠; 侯东园; 黄静; 陈彦培; 林星宇; 徐艳群

doi:10.13386/j.issn1002-0306.2023030358

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

摘要

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12 h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6 d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2 d时，其a^*值、b^*值和L^*值分别比对照组高了11%、11%和6%，第6 d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 products remained insufficient, and the effects of 1-MCP on the quality of non-climacteric fruits such as strawberry in postharvest were not fully understood. This research investigated the creation of a 1-MCP hydrogel-based controlled release product 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 hydrogel was applied to the preservation of strawberry stored at room temperature. The results showed that the 1-MCP hydrogel 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 hydrogel 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 convenient to prepare and can be used in the postharvest preservation of strawberries and potentially other fruit.