纳米果蜡和1-MCP处理对“新红星”苹果贮藏效果的影响  

Effects of 1-Methylcyclopropene with Fruit Wax Coating on Refreshing of "Starkrimson" Apple

作　　者：黄铮[1,2] 葛霞[1,2] 王宏建[3] 张俊[1,2] 

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 [2]甘肃省农产品贮藏加工工程技术研究中心,甘肃兰州730070 [3]甘肃农业大学食品工程与科学学院,甘肃兰州730070

出　　处：《农产品加工（下）》2013年第2期22-26,共5页Farm Products Processing

基　　金：甘肃省省青年科技基金计划(1107RJYA010)

摘　　要：以"新红星"苹果为试材,在常温条件下分别研究了果蜡涂膜保鲜,1-甲基环丙烯(1-MCP)熏蒸,以及1-MCP与果蜡涂膜保鲜共复合处理的贮藏效果。结果表明,1-MCP与果蜡涂膜的复合处理能有效地降低"新红星"苹果的质量损失率,抑制果实硬度、可溶性固形物和可滴定酸含量的下降,降低其呼吸强度及乙烯释放量,延缓果实衰老,较好地保持了果实在采后贮藏期间的品质。The effects of fruit wax, 1-methylcyclopropene （1-MCP） , and a combination of 1-MCP with the wax on refreshing of ＂starkrimson＂ apple fruits are investigated at room temperature, respectively. The results show that the combined treatment of 1-MCP with wax coating on the ＂starkrimson＂ apple effectively reduces the weight loss rate, inhibits the decrease of firmness, soluble solids and titratable acid content, lowers the respiration rate and ethylene production, and delays the senescence, so it is the best treatment for maintaining the fruit quality during the storage.

关 键 词：“新红星”苹果 1-甲基环丙烯(1-MCP) 果蜡涂膜 复合处理 保鲜效果 

分 类 号：S661.1[农业科学—果树学]