1-MCP对大果水晶梨冷藏效果的影响  

Effects of 1-MCP Treatment on Cool Storage of 'Suisho' Pears

作　　者：迟君德[1] 王然[1] 杨绍兰[1] 王倩倩[1] 王成荣[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《北方园艺》2010年第14期174-176,共3页Northern Horticulture

基　　金：农业部948资助项目(2006-G27(3)-6);国家现代梨产业技术体系建设专项资助项目;青岛市科技发展计划资助项目(08-2-1-34-nsh)

摘　　要：通过对1-甲基环丙烯(1-MCP)处理大果水晶梨冷藏期间主要生理指标变化规律的分析,研究了1-MCP处理对大果水晶梨果实冷藏保鲜效果的影响。结果表明:浓度为2.5μL/L的1-MCP处理能明显减缓大果水晶梨的可溶性固形物的升高和硬度、可滴定酸含量的下降,延缓呼吸和乙烯高峰,降低峰值;其中5μL/L 1-MCP的处理对推迟大果水晶梨乙烯释放高峰和降低峰值尤为明显;不同浓度的1-MCP处理对大果水晶梨VC的保护效果不明显,贮藏后期果实腐烂率明显增加。The effects of 1-methylcycloproene（1-MCP） treatment on the fruits of ＇Suisho＇ pears refrigerated at 0℃ were studied by analysis of physiological properties of the fruit.The results indicated that the increase of soluble solids content,the decrease of firmness and titratable acid,the peak of respiratory and ethylene of ＇Suisho＇ pears treated with 2.5 μL/L 1-MCP were significantly retarded,the peak value of respiratory and ethylene was decreased obviously,and the effects of 5 μL/L 1-MCP on ethylene of ＇Suisho＇ pears was especially significant,treated with 1-MCP of different concentrations,the protective effects of VC was no significant,and the rot rate was obviously higher in the last period of storage.

关 键 词：大果水晶梨 1-MCP 乙烯 呼吸 

分 类 号：S661.2[农业科学—果树学]