1-MCP对早酥梨常温贮藏期间生理变化及贮藏品质的影响  

Effect of 1-MCP on physiology and quality of pear (Pyrus bretchneideri) during ambient storage

作　　者：张海霞[1,2] 王强[3] 毕阳[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070 [2]武威职业学院,武威733000 [3]重庆教育学院生命科学与化学系,重庆400067

出　　处：《食品科技》2010年第9期61-64,79,共5页Food Science and Technology

基　　金：国家科技支撑计划项目(2006BAD22B02)

摘　　要：研究了1-MCP(1-甲基环丙烯)对早酥梨在常温(23±1)℃贮藏期间生理变化以及果实品质的影响。结果表明,在常温(23±1)℃条件下,1-MCP处理显著抑制了果实乙烯的合成,降低了呼吸速率、丙二醛(MDA)含量的积累和果肉细胞膜透性的增加,延缓了果皮叶绿素含量下降和果皮黄化的发生,较好地保持了果实品质。1-MCP处理对早酥梨贮藏保鲜效果显著,3个浓度中以1.0μL/L的1-MCP处理效果最好。The effects of 1-MCP treatment on physiology and fruit quality of pear（Pyrus bretchneideri） were studied during storage at（23±1） ℃ in this paper.The results showed that 1-MCP restrained ethylene release and respiratory rates intensively,depressed the accumulatation of MDA and increase of fruit cytomembrane leaks outs nature,1-MCP also delayed the content of chlorophyll decline and pericarp yellowing,preserved fruit quality preferably.The effect of 1-MCP treatment on storage life of pear was distinct,among three concentrations of 1-MCP treatment,the effect of 1.0 μL/L was optimal.

关 键 词：1-甲基环丙烯 早酥梨 乙烯 贮藏品质 

分 类 号：TS201.4[轻工技术与工程—食品科学]