1-甲基环丙烯处理对烟台大樱桃“大红灯”贮藏品质的影响  

Effect of 1-MCP Treatment on Storage Quality of Yantai Large Cherry ‘Dahongdeng'

作　　者：胡树凯[1] 侯景芳[1] 张冬梅[1] 

机构地区：[1]山东商务职业学院,山东烟台264670

出　　处：《北方园艺》2013年第24期142-145,共4页Northern Horticulture

摘　　要：以烟台大樱桃“大红灯”为试材，研究了4℃恒温条件下不同浓度1-甲基环丙烯（1-MCP）处理对大樱桃果实贮藏品质的影响。结果表明：0．2～1．0μL／L1-MCP处理能抑制果实硬度、可溶性固形物含量、可滴定酸含量和维生素C含量下降，促进了可溶性蛋白质含量的升高，保持果实的风味，提高果实的商品率。其中0．5μL／L1-MCP的贮藏效果最为明显，贮藏20d果实的品质指标明显的优于对照及其它处理，适宜于烟台“大红灯”的贮藏保鲜。Taking Yantai large cherry ＇Dahongdeng＇ as material,the effect of 1-MCP on storage quality of cherry fruit at the constant temperature of 4℃ was studied. The results showed that 1-MCP at the concentration of 0. 2-1.0μL/L could inhibit the reduction of fruit hardness, soluble solid content, titrated acid content, and vitamin C content, and promote the soluble protein content. It kept the fruit flavor and promoted the fruit commodity rate. Of these concentrations,0. 5μL/L 1-MCP had the best effect;the quality indices of the fruits stored for 20 days were distinctly prior to those of the control and other treatments. Accordingly, 0. 5 μL/L 1-MCP was optimal to storage and fresh- keeping of Yantai large cherry ＇Dahongdeng＇. Key words： 1-MCP;large cherry; storage quality

关 键 词：1-甲基环丙烯(1-MCP) 大樱桃 贮藏品质 

分 类 号：S662.509.3[农业科学—果树学]