1-MCP对青花菜贮藏效果的影响  

Effect of 1-methylcyclopropene (1-MCP) on postharvest storage of broccoli

作　　者：袁晶[1] 徐志豪[2] 许亚俊[1] 汪俏梅[1] 

机构地区：[1]浙江大学园艺系,浙江杭州310029 [2]浙江省农业科学院蔬菜研究所,浙江杭州310021

出　　处：《浙江农业学报》2005年第1期31-34,共4页Acta Agriculturae Zhejiangensis

基　　金：国家自然科学基金(30320974);教育部留学回国启动基金;教育部留学回国择优资助课题

摘　　要：研究了1 甲基环丙烯(1 MCP)对采后青花菜贮藏效果的影响。结果表明,在恒温20℃、相对湿度85%～95%的贮藏条件下,对供试的"优秀"、"春秋4号"、"博爱1号"和"Monaco"四个青花菜品种,用2.5μl/L1 MCP处理均可延长产品的货价寿命,延缓其叶绿素的降解,减少贮藏损失,其中以"优秀"品种效果最显著。此外,在20°C下,采后0～9h内用2.5μl/L1 MCP处理青花菜,仍能延缓其衰老,延长其货架寿命,但这种效应随滞后处理时间的延长稍有减弱。The effect of 1-MCP on postharvest storage of broccoli was studied. In all four varieties tested, the shelf life was extended, degradation of chlorophyll was delayed and the weight loss was reduced under 20℃ and 85%-90% relative humidity storage condition. This indicated that 1-MCP was generally effective in broccoli postharvest storage. Especially, even if the treatment was delayed 0-9 hour, the shelf life of broccoli still can be extended, and the senescence can be delayed, though the effect was reduced with the delay of the treatment.

关 键 词：1-MCP 青花菜 货价寿命 贮藏 

分 类 号：S482.295[农业科学—农药学]