1-甲基环丙烯处理对大枣低温贮藏品质的影响  

Study on Effects of 1-MCP on Jujube Storage Quality at Cold Temperature

作　　者：王彩霞[1] 吕有军[1] 杨卫军[1] 

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《湖北农业科学》2008年第11期1317-1319,共3页Hubei Agricultural Sciences

摘　　要：以金丝新4号为材料,在5℃环境下采用浓度分别为0.50μL·L-1、1.00μL·L-1、1.50μL·L-1的1-甲基环丙烯(1-MCP)进行熏蒸处理,研究1-MCP对大枣果实贮藏品质的影响。结果表明,经过1-MCP处理的大枣果实,其好果率、果实硬度较对照显著提高,果实内可溶性固形物含量、总糖含量较对照显著降低,而VC含量较对照显著提高。不同浓度的1-MCP处理效果未发现有明显差异。In this article, the effects of 1-MCP on the storage quality of Jujube fruit at 5℃ temperature was studied by suffocating ＇Jinsixin＇ with different concentration of 1-MCP, 0.50μL·L^-1、1.00μL·L^-1、1.50μL·L^-1,The resuh indicated that percentage of good fruit and fruit rigidity was increased significantly, the content of TSS and total sugar was decreased significantly, but Vc increased significantly. No significant difference was discovered.

关 键 词：大枣 1-甲基环丙烯 贮藏 

分 类 号：S661.1[农业科学—果树学] TS255.3[农业科学—园艺学]