采收成熟度对南果梨冷藏后货架期间生理效应的影响  

Effect of Maturity on Nanguo Pear Physiological during Shelf Life after Cold Storage

作　　者：毛兴平 李江阔[2] 张鹏[2,3] 纪淑娟[3] 张平[2] 

机构地区：[1]山西省沁水县农业综合开发局,山西048200 [2]国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [3]沈阳农业大学食品学院,辽宁110161

出　　处：《保鲜与加工》2010年第4期8-12,共5页Storage and Process

基　　金：国家科技支撑项目"生鲜农产品现代物流保鲜技术研究"(2006BAD30B01)

摘　　要：以南果梨为试材,研究了1-MCP处理的不同采收成熟度果实冷藏90天后常温货架期间生理效应的差异。结果表明,对照组9月15日采收的果实,其种子转色指数在96%左右,适合不需1-MCP处理的短期低温贮藏;处理组9月10日采收的果实,其种子转色指数在71%左右,冷藏90天后,常温货架期间的各项指标均好于其它两个采收成熟度,说明1-MCP对适时采收的果实处理效果最好,可显著延缓南果梨果实的衰老进程,防止褐变的发生,9月10日采收成熟度的果实适合经1-MCP处理中长期冷藏后的常温货架保鲜。The trial used nanguo pear as material, and studied the differentia of different maturity on physiological domino offect with 1-MCP treatment during shelf life at ambient temperature after 90 days refrigeration. The results showed that, nanguo pear without 1-MCP treatment adapted to short-term storage at cold temperature in Sep.15, when seed colored index was around 96%. All indices of nanguo pear with 1-MCP treatment during shelf life at ambient temperature after 90 days refrigeration in Sep.10 were better than the other two maturities, when seed colored index was around 71%. 1,MCP treatment had the best effects on nanguo pear of appropriate harvest period, and it could stave the course of consenescence evidently and prevent the appearance of browning. Nanguo pear with 1-MCP treatment adapted to metaphase and longterm storage during shelf life at ambient temperature after storage in Sep. 10.

关 键 词：南果梨 成熟度 1-MCP 衰老 褐变 

分 类 号：S661.2[农业科学—果树学]