1-MCP处理对绿宝石梨保鲜效果的研究  

Research of 1-MCP Treatment Effects on Fresh-keeping of Lubaoshi Pear

作　　者：王志华[1] 王文辉[1] 佟伟[1] 丁丹丹[1] 贾晓辉[1] 张志云[1] 

机构地区：[1]中国农业科学院果树研究所,辽宁兴城125100

出　　处：《保鲜与加工》2007年第6期9-12,共4页Storage and Process

摘　　要：研究了常温(20℃)与冷藏(0℃)条件下不同浓度1-MCP处理对绿宝石梨采后贮藏品质及保鲜效果的影响。结果表明,绿宝石梨属非呼吸跃变型果实,1-MCP处理降低了果实乙烯释放量和呼吸强度,能较好地保持果实硬度,但对果实可溶性固形物与可滴定酸含量无影响。1-MCP处理对绿宝石梨果柄保鲜效果显著,1.0μL·L-11-MCP处理加重了果实真菌病害的发生,对照果实冷藏120天后货架7天后出现轻微的果皮黑点病。The research was carried out to determine the effects of 1-MCP treatment on post-harvest quality and fresh-keeping of lubaoshi pear stored at 20 ℃and 0 ℃ respectively. The results showed that lubaoshi pear was non-climacteric fruit .The treatment of 1-MCP could reduce the respiration and ethylene production, restrain the decline of firmness, but had no effects on the content of soluble solid（TSS） and titratable acidity（TA）. In addition, the stems of lubaoshi pear treated by 1-MCP could keep fresh remarkably. The results also showed that the concentration of 1.0 μL·L^-1 1 -MCP could enhance the occurrence of fungal disease, and the control fruits had slightly black spots of peel during the seven-day shelf time after 120 days of cold storage.

关 键 词：绿宝石梨 1-MCP 呼吸强度 乙烯 品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]