1-MCP结合降温方法对鸭梨采后生理和果心褐变的影响  

Effects of different cooling metheds on physiology and core browning of Yali pear treated with 1-MCP

作　　者：王志华[1] 王文辉[1] 佟伟[1] 丁丹丹[1] 王宝亮[1] 张志云[1] 

机构地区：[1]中国农业科学院果树研究所,辽宁兴城125100

出　　处：《果树学报》2011年第3期513-517,共5页Journal of Fruit Science

基　　金：国家现代农业产业技术体系建设专项基金资助项目(nycytx-29-18);"十一五"国家科技支撑计划资助项目(2006BAD22B03)

摘　　要：对1-MCP处理后急剧降温和缓慢降温方式贮藏鸭梨果实的保鲜效果进行了研究。结果表明,1-MCP处理能降低贮藏期间果实呼吸强度和乙烯释放量,推迟呼吸和乙烯峰值出现时间,且1.0μL·L-1 1-MCP处理效果好于0.5μL·L-1。2个浓度1-MCP处理均明显降低缓慢降温贮藏果实的果心褐变指数,而对急剧降温贮藏果实来说,0.5μL·L-1 1-MCP明显抑制果心褐变,1.0μL·L-1 1-MCP处理促进果心和果肉褐变。建议生产中贮藏鸭梨采用急剧降温结合0.5μL·L-1 1-MCP处理、缓慢降温结合1.0μL·L-1 1-MCP处理保鲜效果较好。Effects of different pre-cooling methods and 1-MCP treatment on storage of Yali pear were studied.The results showed that the treatment 1.0 μL·L-1 1-MCP had a better inhibitory effect on respiration rate and ethylene production in pear,and delayed the peak coming up more effective than the treatment 0.5 μL·L-1 1-MCP.After gradual pre-cooling,the incidence of core browning in pear was reduced remarkably by 0.5 L·L-1 and 1.0 μL·L-1 1-MCP treatments.For rapid pre-cooling,the core browning was inhibited significantly by 0.5 μL·L-1 1-MCP treatment,but 1.0 μL·L-1 1-MCP treatment promoted the browning of core and flesh in pear.Rapid pre-cooling plus 0.5 μL·L-1 1-MCP and gradual pre-cooling plus 1.0 μL·L-1 1-MCP were recommended during Yali pear storage.

关 键 词：鸭梨 降温方法 1-MCP 采后生理 果心褐变 

分 类 号：S661.2[农业科学—果树学]