1-MCP和MA包装南水梨果实贮藏效果的影响  

Effect of 1-MCP and MA Package on Storage of Nansui Pear

作　　者：李丽梅[1] 关军锋[1] 何近刚[1] 

机构地区：[1]河北省农林科学院遗传生理研究所,河北石家庄050051

出　　处：《西南农业学报》2011年第1期240-243,共4页Southwest China Journal of Agricultural Sciences

基　　金：国家梨产业技术体系建设项目资助;河北省农林科学院青年基金资助项目(A09110204)

摘　　要：以南水梨果实为试材,分别研究了1-MCP处理对市售白袋和绿袋包装果实的冷藏期和货架期贮藏的果肉硬度、可溶性固形物(TSS)、可滴定酸含量和细胞膜相对透性以及果心褐变、果实腐烂和果柄保鲜的影响。结果表明:1-MCP处理在贮藏前期对南水梨的硬度和酸含量有一定的保持作用,抑制果肉细胞膜透性升高,抑制了TSS升高,有利于果柄保鲜,抑制了果心褐变,但对腐烂无明显作用。白袋的保鲜效果优于绿袋。Effects of 1-MCP treatment on fruit firmness,total soluble solids,titratable acidity,flesh cell membrane permeability,core browning,decay and fruit stalk freshness of Nansui pears packed with white-film bag or green-film one during cold and shelf-time storage were studied in this paper.The results showed that 1-MCP treatment could hold fruit firmness and acidity content during the earlier stage of storage,restrain the increase of total soluble solids and flesh membrane permeability,keep the fruit stalk fresh and depress the core browning.But it had no obvious effects on decay of fruits.And white-film package was better than green-film for Nansui pear storage.

关 键 词：1-MCP处理 MA包装 南水梨 贮藏 

分 类 号：S661.2[农业科学—果树学]