1-MCP对不同成熟度安哥诺李冷藏品质的影响  

Effects of 1-MCP on Quality Change for 'Angeleno' Plums of Different Maturity during Cold Storage

作　　者：及华[1] 刘媛[1] 王燕霞[1] 关军锋[1] 孙玉龙[1] 冯云霄[1] 

机构地区：[1]河北省农林科学院遗传生理研究所,河北石家庄050051

出　　处：《食品研究与开发》2012年第10期178-182,共5页Food Research and Development

基　　金：国家"十一五"科技支撑项目(2006BAD22B06)

摘　　要：以‘安哥诺’李果实为试材,研究0.5μL/L 1-MCP对低、中、高3种成熟度果实冷藏期间品质变化的影响。结果表明,1-MCP处理能有效保持‘安哥诺’李果实在0℃贮藏期间较高的硬度,抑制果肉TSS和花青苷含量的增加,延缓淀粉的降解和可溶性糖的积累,维持果皮较好的色泽和新鲜度,减轻果肉褐变。1-MCP处理对3种成熟度果实的冷藏效果存在差异,在保持果实硬度方面以高成熟度果实效果较好;在延缓可溶性糖含量上升、淀粉含量下降和减轻褐变方面以中成熟度果实效果较好;在抑制果肉TSS和花青苷含量增加方面以低成熟度效果较好。The effect of 0.5 μL/L l-MCP on quality change of ＇Angeleno＇ plums in different maturity during cold-storage was studied.The results showed that 1-MCP treatment kept fruit firmness,inhibited increase of TSS and anthocyanin content,and delayed starch conversion and sugars accumulation,and maintained better color and fresh degree of peel,and reduced the browning index of plums.The effect of 1-MCP treatment was distinguishing in different maturity of fruits.The firmness was well kept in high maturity fruits,the increase of sugars content and the decrease of starch content were delayed respectively,and the browning index was reduced in medium maturity fruits,while the increase of TSS and anthocyanin content were retarded in low maturity fruits.

关 键 词：李 1-MCP 成熟度 贮藏品质 

分 类 号：S662.3[农业科学—果树学]