不同贮藏温度下1-MCP处理对凯特杏采后色泽及品质的影响  

Effect of 1-Methylcyclopropene on the Color and Storage Quality of Postharvest Katy Apricots at Different Storage Temperature

作　　者：赵迎丽[1] 王春生[1] 闫根柱[1] 王亮[1] 冯志宏[1] 陈嘉[1] 

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所,山西太原030031

出　　处：《保鲜与加工》2014年第3期20-24,共5页Storage and Process

基　　金：山西省科技攻关项目(2011-0311043-2)

摘　　要：采用浓度为1.0μL·L-1的1-甲基环丙烯（1-MCP）处理凯特杏果实16 h后,将其分别于（20±0.5）℃和（8±0.5）℃条件下贮藏15 d,研究1-MCP处理对杏果实采后生理、品质及色泽的影响。结果表明,在两种贮藏温度下,与对照相比,1-MCP处理可显著抑制凯特杏果实的呼吸强度及乙烯释放量,有效延迟果实软化和可滴定酸含量的下降,提高果面色泽亮度,抑制果实转黄,提高好果率,8℃贮藏条件下果实的可溶性固形物含量显著高于对照。经1-MCP处理后,（20±0.5）℃下凯特杏果实具有商品性的时间可达7~10 d,（8±0.5）℃下凯特杏果实具有商品性的时间可达15 d。1-Methylcyclopropene（1-MCP）, a competitive inhibitor of ethylene action, was applied to treat Katy apricot fruit for 16 h with the concentration of 1.0 μL/L and then the fruits were respectively stored at（20±0.5） ℃ and（8±0.5） ℃ for 15 d, the effects of 1-MCP treatment on physiology, quality and color of apricot fruit were studied. The results showed that, stored at two different temperatures, compared with the control group, 1-MCP treatment could significantly inhibit the respiratory intensity and ethylene production rate of Kate apricot, effectively delay the fruit softening and the decrease of titratable acid content, improved the color and brightness of fruit surface, inhibit process of the fruit turning yellow, and improve the rate of good fruit. The soluble solids content was significantly higher than that of the control when stored at 8 ℃. After treated by 1-MCP, Katy apricot fruit had 7~10 days shelf life at（20±0.5） ℃ and 15 days shelf life at（8±0.5） ℃.

关 键 词：凯特杏 贮藏温度 1-甲基环丙烯 果实色泽 品质 

分 类 号：S662.2[农业科学—果树学]