1-MCP处理对“红灯”大樱桃低温贮藏效果的影响  

Effects of 1-MCP on Quality of Sweet Cherry “Hongdeng” during Cold Storage

作　　者：王风霞[1] 张鸿 谢天柱[1] 呼丽萍[1] 

机构地区：[1]天水师范学院甘肃省大樱桃工程技术研究中心,甘肃天水741001

出　　处：《湖北农业科学》2013年第8期1893-1895,共3页Hubei Agricultural Sciences

基　　金：甘肃省科技厅农业科技成果转化资金项目(1105NCNE109)

摘　　要：以"红灯"大樱桃(Prunus avium L.)为材料,研究1-MCP对其低温贮藏效果的影响,为大樱桃的贮藏保鲜提供一定的理论依据和技术指导。用1-MCP处理采后大樱桃,定期测定可溶性固形物含量、维生素C(VC)含量、有机酸含量、果实外观、风味以及腐烂率等各项指标。结果表明,1-MCP能显著减缓果实VC含量的下降,降低腐烂率,能较好地维持外观色泽与口感,但1-MCP处理对可溶性固形物含量的影响极小。The effect of 1-MCP on quality of sweet cherry（Prunus avium L.） cultivar ＂Hongdeng＂ during cold storage was investigated in order to provide theoretical basis and technical reference for the preservation of sweet cherry.The content of total dissolved solid,vitamin C and organic acid,appearance,taste and decaying rate of the sweet cherry treated with 1-MCP was regularly determined.The result showed that 1-MCP could slow down the decrease of vitamin C content,decrease the decaying rate,and maintain the color and appearance of sweet cherry fruit well.The effect of 1-MCP on total dissolved solid content was little.

关 键 词：“红灯”大樱桃(Prunus AVIUM L ) 1-MCP 低温贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]