1-MCP处理对乍娜葡萄常温货架期保鲜效果的研究  

The Effect of 1-MCP on Zana Grape Fruit during Shelf Life Storage under Room Temperature

作　　者：李志文[1] 张平[2] 王罡[3] 田海龙[4] 任朝晖[2] 朱志强[2] 

机构地区：[1]天津大学化工学院,天津300072 [2]国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [3]天津大学农业与生物工程学院,天津300072 [4]大连工业大学食品与生物工程学院,辽宁大连116034

出　　处：《保鲜与加工》2012年第3期6-10,共5页Storage and Process

基　　金：天津市科技创新专项资金项目(10FDZDNC01200)

摘　　要：以乍娜葡萄为试材,研究0.5μL/L和1.0μL/L两种浓度的1-MCP处理对葡萄采后常温(25±0.5)℃货架期的主要品质及相关生理指标的作用效果。结果表明:两种浓度的1-MCP处理均能在不同程度上降低常温贮藏条件下葡萄果实的腐烂率、脱粒率、果梗褐变指数和果穗失重率,延缓葡萄果实可溶性固形物和VC含量的下降,抑制货架后期可滴定酸含量的增加,提高果实货架期的品质。其中以1μL/L浓度1-MCP处理的作用效果为好。Table grape（Vitis vinifera） Zana were analyzed to determine the effect of 0.5 μL/L and 1.0 μL/L 1-MCP treatment under normal temperature storage on postharvest quality and physiology index of fruit.The result showed that,both of concentrations could decrease the decay rate,thresh rate,stem browning index and weight loss rate at normal temperature,and delayed the decrease of solid content and VC content.1-MCP treatment could also inhibit increase of TA content at the later period of grape self-life.The quality of grape fruit in shelf life had been also increased.Effect of 1-MCP treatment with 1 μL/L was better than 0.5 μL/L treatment.

关 键 词：1-MCP 乍娜葡萄 货架期 保鲜 

分 类 号：S663.1[农业科学—果树学]