槟榔果实采后处理技术研究  

Study on postharvest managements of Areca catechu fruits

作　　者：黄水生[1] 邱泽南 张昭其[1] 黄雪梅[1] 

机构地区：[1]华南农业大学园艺学院,广东广州502642 [2]海南中顺商贸有限公司,海南海口570206

出　　处：《广东农业科学》2012年第10期114-116,共3页Guangdong Agricultural Sciences

摘　　要：研究了气调处理、1-甲基环丙烯(1-MCP)处理、热水处理和带枝贮藏对海南槟榔13℃贮藏30 d的保鲜效果。结果表明,槟榔果实贮藏易腐烂、软化,果色由绿变黄。气调处理和热水处理可有效地控制槟榔果实的采后腐烂,维持较好的硬度,以气调处理的商品果率最高、达88%;气调处理和1-MCP处理可有效延缓槟榔果实转黄,其中气调处理对果实的保绿效果最佳。综上结果,气调处理是槟榔果实贮藏保鲜的最佳技术。The present study was conducted to store A reca catechu fruits with postharvest managements of conditioned atmosphere, 1-MCP treatment, hot water dipping and storage with a branch in 13℃for 30 d. Conditioned atmosphere and hot water dipping resulted in a significant effect on controlling fruit diseases and maintaining fruit hardness. Conditioned atmosphere was the best treatment with the highest rate of commercial fruit （88%）. Conditioned atmosphere and 1-MCP treatment effectively retarded fruit de-greening and conditioned atmosphere was the best treatment. Thus, conditioned atmosphere treatment was the best postharvest management for A reca catechu fruits storage.

关 键 词：槟榔 采后技术 气调贮藏 1-MCP处理 热水处理 

分 类 号：S609.3[农业科学—园艺学]