1-甲基环丙烯对番茄保鲜效果试验报告  

Antistaling Effect of 1-methylcyclopropene on Tomato

作　　者：苏立军[1] 王贵启[1] 李秉华[1] 樊翠芹[1] 祁志尊[1] 

机构地区：[1]河北省农林科学院粮油作物研究所,石家庄050031

出　　处：《现代农药》2007年第1期53-56,共4页MODERN AGROCHEMICALS

摘　　要：研究了1-甲基环丙烯对番茄的保鲜效果。结果表明,用1-甲基环丙烯密闭熏蒸处理绿熟期番茄果实12h后,室温条件下贮藏,可使番茄的保存时间延长10d左右。和清水对照相比,药剂处理的番茄晚15d完全变红,硬度、酸度降低速度减慢,维生素C含量下降速度变快,可溶性固形物含量变化速度不大。药剂处理后番茄的腐烂率降低,药剂处理剂量35、70mg/m3贮藏后30d,番茄的腐烂率在30%以下,并且能够保持较好的风味和品质。The results show that the antistaling effect of 1-methylcyclopropene on tomato is notable at very low concentration. After 12 hours confined fumigation, the storage of smart green tomato fruits could be elongated about 10 days at room temperature conditions and redden entirely 15 days later, hardness and acidity reduction are both slowed, the content of vitamin C declines rapidly, while the speed of soluble solids content changes little. By treatment on dosage of 35 mg/m^3 and 70 mg/m^3, the decay rate of tomato fruits could be controlled below 30% after 30 days storage, and to maintain a fairly good flavor and quality.

关 键 词：1-甲基环丙烯 番茄 保鲜 贮藏 品质 

分 类 号：S641.2[农业科学—蔬菜学]