1-MCP处理对梨常温贮藏效果的影响  

Effects of 1-MCP Treatment on Pear Storage at Ambient Temperature

作　　者：颜志梅[1] 蔺经[1] 盛宝龙[1] 李晓刚[1] 杨青松[1] 

机构地区：[1]江苏省农业科学院园艺研究所,江苏南京210014

出　　处：《江苏农业学报》2004年第3期189-193,共5页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省农业三项工程项目[SX(2003)069];江苏省农业科学院基金项目(6110306)

摘　　要：　以丰水、翠冠梨果实为试材,研究常温条件下1 MCP(1 甲基环丙烯)处理对果实贮藏效果的影响。结果表明:1 MCP处理可以明显延缓果实硬度的下降,维持果实较高的可溶性固形物(TSS)和可滴定酸(TA)含量,从而较好地保持果实在贮藏期间的品质和风味;1 MCP处理可以明显抑制梨病害的发生,保持较高的好果率,并可降低果实丙二醛(MDA)含量,延缓其衰老。The fruits of Hosui and Cuiguan pears were treated with 1 μl/L 1-methylcyclopropene(1-MCP),the effects of 1-MCP treatment during storage at ambient temperature were studied.The results indicated that 1-MCP treatment made fruit remain high quality and good flavor during storage by delaying the loss of firmness,and maintain relatively high total soluble solids (TSS) and titratable acid(TA) content.1-MCP treatment could control the disease on pears and keep high sound fruit rate.It also delayed the fruit senescence process by reducing the malondialdehyde (MDA)content.

关 键 词：梨 常温贮藏 1-MCP 1-甲基环丙烯 果实硬度 丙二醛 

分 类 号：S661.2[农业科学—果树学]