1-MCP对不同成熟度冰温贮藏磨盘柿品质和生理的影响  

Effect of 1-Methylcyclopropene on quality and physiology of Mopan persimmon with different maturity during freezing point storage

作　　者：寇文丽[1] 李江阔[2] 张鹏[2] 张平[2] 农绍庄[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]国家农产品保鲜工程技术研究中心、天津农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《果树学报》2012年第2期199-204,共6页Journal of Fruit Science

基　　金：天津市农业科技成果转化与推广项目(201002020);天津市自然科学基金面上项目(11JCYBJC08500)

摘　　要：为了探讨冰温贮藏过程中1-MCP对不同成熟度磨盘柿品质和生理的影响,以磨盘柿为试材,测定了不同成熟度磨盘柿用1-MCP处理后在冰温贮藏过程中的贮藏品质、生理代谢及软化相关指标。结果表明,1-MCP可以有效延缓不同成熟度柿果冰温(-0.5～-0.2℃)贮藏过程中硬度、可滴定酸、维生素C含量的下降,显著抑制乙醇含量、呼吸强度和细胞膜透性的增加,抑制可溶性单宁向不溶性单宁的转化,降低PG、PE、纤维素酶和淀粉酶的活性。研究表明,在相同的贮藏条件下,八成熟柿果软化衰老较慢,贮藏效果最好。The research was to explore the effect of 1-Methylcyclopropene on quality, physiological metabolic and softening related indexes of Mopan persimmon with different maturity during freezing point storage. Results showed that 1-MCP effectively inhibited the decline of fruit firmness, titratable acidity and vitamin C content, fiercely inhibited the increase of alcohol content, respiration rate and cell mem- brane permeability, inhibited the change of the soluble tannin to unsolvable tannin, reduced the activity of PG, PE, cellulose and amylase. It was found that Mopan fruit with 80 percent maturity softened and senesced more slowly, and could be stored better.

关 键 词：磨盘柿 1-MCP 冰温贮藏 成熟度 

分 类 号：S665.2[农业科学—果树学]