1-MCP作用机理及在果蔬产业中的应用  

Mechanism of 1-MCP and Its Application in Fruit and Vegetable Industry

作　　者：张锐[1] 于天颖[1] 马涛[1] 

机构地区：[1]辽宁省农业科学院食品与加工研究所,沈阳110161

出　　处：《农业科技与装备》2011年第11期35-37,共3页Agricultural Science & Technology and Equipment

摘　　要：详细阐述1-MCP的保鲜作用机理及其在果蔬产业中的应用现状,简要分析浓度、温度、原料种类、原料成熟度及采后间隔时间等对1-MCP作用效果的影响,为进一步扩大1-MCP在果蔬上的应用提供理论依据。The mechanism of 1-MCP and its application in fruit and vegetable industry were described in this paper, and the effect of concentration, temperature, material varieties, material maturity and post harvest time on the function of 1-MCP was analyzed as well, which provided theoretical basis and references for further research.

关 键 词：1-MCP 果蔬 综述 作用机理 应用 

分 类 号：S609.3[农业科学—园艺学]