MA包装与1-MCP处理对苹果的贮藏效应研究  

Effect of MA Packaging and 1-MCP Treatment on Qualities of Apple during Storage

作　　者：刘砚璞[1] 任小林[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《河南农业科学》2009年第6期116-119,共4页Journal of Henan Agricultural Sciences

基　　金：农业部984项目(2006-G28)

摘　　要：以藤牧一号苹果为试材,研究(0±1)℃贮藏条件下气调保鲜包装(MA包装)与1-甲基环丙烯(1-MCP)处理对果实采后生理的影响。结果表明:1-MCP结合MA包装处理可显著抑制贮藏期间果实呼吸跃变峰的出现及呼吸速率的上升,减缓果肉硬度下降,延缓丙二醛含量和相对膜透性的升高,从而降低膜脂过氧化程度。短期(0±1)℃贮存条件下,藤牧一号苹果适宜选择0.02 mm或者0.03 mm MA包装,长期(0±1)℃贮存则适宜使用0.05 mm MA包装。The fruits of Tengmu No. 1,an cuhivar of apple,were treated with MA packaging and 1 - MCP to study the effects of MA packaging treatment and 1 - MCP on apple postharvest physiology during storage at （0± 1）℃. MA packaging and 1 -MCP treatment significantly delayed the respiration peak, inhibited the respiration rate, and decreased the loss of fruit firmness. Meanwhile,it also delayed the increase of MDA content and the relative membrane permeability, which reduced the peroxide action of membrane lipids. For Tengmu No. 1 fruits, choosing 0.02ram or 0.03ram MA package materials in thickness for the short- term storage at （0±1）℃ and 0.05mm one for long - term storage are optimal.

关 键 词：苹果 1-甲基环丙烯 气调保鲜包装 采后生理 

分 类 号：S661.1[农业科学—果树学]