1-MCP处理对不同采收期圆黄梨冷藏保鲜效果的影响  

Effects of Fresh-keeping on Yuanhuan Pears of Different Harvest Stages with 1-MCP Treatment During Storage

作　　者：李江阔[1] 李昆仑[1] 张鹏[2] 张平[1] 韩晶[2] 孙希生 

机构地区：[1]国家农产品保鲜工程技术研究中心天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]沈阳农业大学食品学院,沈阳110161 [3]美国罗门哈斯中国公司,北京100016

出　　处：《保鲜与加工》2009年第6期34-37,共4页Storage and Process

基　　金：国家科技支撑项目(2006BAD30B01)

摘　　要：以圆黄梨果实为试材,研究了1-MCP处理对不同采收期果实冷藏期间主要生理指标和感官指标变化规律的影响。结果表明,不同采收期圆黄梨经1-MCP处理后均推迟了果实乙烯和呼吸高峰出现的时间;抑制了果实丙二醛和果皮相对膜透性的升高,延缓其衰老速度;明显地延缓了果实硬度的下降,抑制了果实可溶性固形物含量的升高,但对果实可滴定酸含量无明显影响。Yuanhuang pear was used as material, the effect of fresh-keeping on yuanhuang pear of different harvest stage with 1-MCP treatment during storage was studied.The result showed that the climacteric time for ethylene and respiration on yuanhuang pear of different harvest stage with 1-MCP treatment were delayed. The increasing on MDA and relative penetration of membrane of yuanhuang pear with 1-MCP treatment was inhibited. The development of senescene on yuanhuang pear with 1-MCP treatment was delayed. 1-MCP treatment obviously inhibited the decrease of firmness and the increase of soluble solids content on yuanhuang pear of different harvest stage. 1-MCP treatment had no obviously effect in titratable acidity of yuanhuang pear.

关 键 词：1-MCP 圆黄梨 采收期 保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学]