1-MCP和CO_2处理对柿贮藏期和货架期品质的影响  

Effects of 1-MCP and CO_2 on Quality of Astringent Persimmon in Storing Period and Shelf Life

作　　者：张雪丹[1] 张倩[1] 张静[1] 王传增[1] 辛力[1] 

机构地区：[1]山东省果树研究所

出　　处：《江西农业学报》2014年第1期1-5,11,共6页Acta Agriculturae Jiangxi

基　　金：山东省现代农业产业技术体系水果创新团队专项基金

摘　　要：研究了不同浓度的1-甲基环丙烯（1-MCP）和95％二氧化碳（CO2）结合处理对金瓶柿低温贮藏期（0℃下0～60d）及其后的货架期（20℃下放置5d）品质的影响。结果表明：经0．5μL／L1-MCP＋95％CO2处理的柿果在低温贮藏期间乙烯生成速率高峰出现时间迟于未经1-MCP处理（CK）的；经此处理的柿果在低温贮藏期及其后的货架期间，其色度值低于CK的，硬度显著高于CK的，而褐变指数和可溶性单宁含量与CK差异不显著。因此，用0．5μL／L1-MCP＋95％CO2对采后的金瓶柿果进行处理，可以获得较好的效果。This paper studied the effects of different concentrations of 1 - methylcyclopropene （ 1 - MCP） and 95% carbon di- oxide （ CO2 ） combined treatment on the quality of ＂Jinping＂ persimmon in storing period （0 - 60 days at 0 ℃ ） and shelf life （5 days at 20 ℃ ）. The results indicated that： in cold storing period, the ethylene - generating speed peak time of the persimmon fruits treated with 0.5 μL/L 1 - MCP ＋95% CO2 was later than that of the persimmon fruits treated with only CO2 （CK） ; for the persim- mon fruits treated with 0.5 μL/L 1 -MCP ＋95% CO2, in their storing period and shelf life, their chromatic value was lower than that of CK, and their hardness was significantly higher than that of CK, but there were no significant differences in browning index and soluble tannin content between this treatment and CK. Therefore, treating the harvested ＂Jinping＂ persimmon fruits with 0.5 μL 1 -MCP ＋ 95% CO2 could acquire better effect.

关 键 词：柿 1-MCP CO2 脱涩 贮藏期 货架期 品质 

分 类 号：S665.2[农业科学—果树学]