不同处理方式对黄花梨果实贮藏效果的影响  

Study on Storage Effects of the Huanghua Pear with Different Treatments

作　　者：赵周胜[1] 谭书明[2] 俞露[2] 王贝贝[1] 王丽娟[1] 

机构地区：[1]贵州大学化学与化工学院,贵阳550003 [2]贵州大学生命科学学院,贵阳550025

出　　处：《中国农学通报》2010年第16期53-57,共5页Chinese Agricultural Science Bulletin

基　　金：黄花梨保鲜技术研究(H090034)

摘　　要：以黄花梨为实验原料,研究了不同处理方式对黄花梨果实在低温(0℃)条件下贮藏效果的影响。分别采用壳聚糖复合物、1-MCP(1-methylcyclopropene)、2,4-D(2,4-dichlorophenoxyacetic acid)、咪鲜异菌脲在低温(0℃)条件下对黄花梨果实进行处理后,每隔15天测定黄花梨果实的腐烂率、失重率、呼吸强度、硬度、可溶性固形物含量、总酸含量、果胶含量及VC含量。结果表明:壳聚糖复合物、1-MCP(1-methylcyclopropene)、2,4-D(2,4-dichlorophenoxyacetic acid)、咪鲜异菌脲均可以延缓果实在贮藏过程中硬度、可溶性固形物、总酸、果胶及VC的下降速度,有效地抑制呼吸速率,降低腐烂率和失重率,从而延长了果实的贮藏时间,其中1-MCP的处理效果最好。Huanghua pear was used to study on storage effects with different treatments at the low temperature of 0℃.Different preservative,including chitosan composite,1-methylcyclopropene,2,4-dichlorophenoxy-acetic acid and prochloraz iprodione,was used to deal with huanghua pear at the low temperature of 0℃.And decay rate,weight loss rate,respiration rate,firmness,soluble solids,total acid content,pectin content and Vc content were measured every 15 days.The experiments showed that：all the preservative can delay decreasing rate of fruit firmness,soluble solids,total acid,pectin and Vcduring the storage of fruit,inhibit the respiration rate effectively and reduce decay rate and weight loss rate,so the storage time of fruits was extended.And 1-MCP had the best effect.

关 键 词：低温 处理方式 黄花梨 贮藏效果 

分 类 号：N05[自然科学总论—科学技术哲学]