1-MCP结合冰温贮藏磨盘柿的防褐保鲜效果  

Effect of 1-MCP Combined with Controlled Freezing Point Storage on Browning-preventing and Freshness-keeping of Mopan Persimmon

作　　者：张鹏[1] 李江阔[1] 陈绍慧[1] 张平[1] 

机构地区：[1]国家农产品保鲜工程技术研究中心(天津),天津300384

出　　处：《农业机械学报》2012年第5期108-113,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金："十二五"国家科技支撑计划资助项目(2012BAD38B01);天津市自然科学基金资助项目(11JCYBJC08500);天津市农业科技成果转化与推广项目(201002020)

摘　　要：研究了1-MCP处理结合冰温贮藏对柿果贮藏品质和衰老褐变指标的影响。结果表明:1-MCP结合冰温贮藏有效延缓果实硬度的下降,维持较高的维生素C、可溶性固形物、可滴定酸和可溶性单宁含量,较好地保留果实原有的营养成分;抑制了贮藏后期丙二醛和膜相对电导率的增加、总酚含量的降低和PPO活性的上升,延缓了果实的衰老进程和褐变的发生,贮藏期可延长60 d。因此,1-MCP结合冰温贮藏是有效延长贮藏期的保鲜集成技术。In order to explore the effective technique of extending storage period and improving commodity value in Mopan persimmon,effects of 1-MCP treatment and freezing point storage on fruit storage quality,senescence and browning indexes were studied.Results showed that 1-MCP combined with controlled freezing point storage effectively delayed the losses of fruit firmness,vitamin C,total soluble solids,titratable acidity and soluble tannin content,better kept fruit intrinsical nutrition constituents,restrained the rise of MDA,membrance relative conductance and PPO activity during later storage period,fruit senescence process and the occurrence of fruit browning were delayed,and the storage period was extended by about 60 d compared with the control group.Therefore,1-MCP combined with controlled freezing point storage is an effective integrated freshness-keeping technique for extending storage life.

关 键 词：磨盘柿 1-MCP 冰温贮藏 褐变 

分 类 号：S665.2[农业科学—果树学] S609.3[农业科学—园艺学]