1-MCP处理对黄冠梨品质的影响  

Effect of 1-MCP Treatment on Quality of Huangguan Pear

作　　者：杨秀荣[1] 张惟[1] 刘水芳[1] 孙希生 孙淑琴[1] 高俊凤[1] 

机构地区：[1]天津市植物保护研究所,天津300112 [2]罗门哈斯中国公司北京办事处,北京100016

出　　处：《天津农学院学报》2007年第2期5-8,共4页Journal of Tianjin Agricultural University

摘　　要：用1-MCP对黄冠梨进行熏蒸处理后于室温和冷库中贮存,调查不同处理浓度下黄冠梨品质指标的变化情况。结果表明:1-MCP能够延缓果实的后熟与衰老,延长果实的贮藏期,保持其品质和风味;应用剂量为1 000～1 500μg.kg-1时效果最佳。Fuming Huangguan pears with 1-MCP, and then storing them under room temperature and cold room condition respectively, the pear qualities in different treatment conditions and dosages were studied. The results show that the 1-MCP application could delay fruit ripening, prolong storage period and keep fruit quality and palatability. And the best dosage of 1-MCP is 1000-1500μg·kg^-1

关 键 词：1-MCP 黄冠梨 熏蒸 贮藏期 剂量 

分 类 号：S661.2[农业科学—果树学] S609.3[农业科学—园艺学]