不同贮藏处理对‘山农脆’梨采后果实硬度及相关生理指标的影响  

Effects of Four Storage Treatments on Fruit Firmness and Related Physiological Indexes of ‘Shannongcui' Pear

作　　者：艾静[1] 王桂林[1] 张晶[1] 张宗营[1] 陈学森[1] 

机构地区：[1]山东农业大学园艺科学与工程学院/作物生物学国家重点实验室,山东泰安271018

出　　处：《山东农业科学》2014年第7期124-128,共5页Shandong Agricultural Sciences

基　　金：国家自然科学基金项目(31171932);山东省农业良种工程项目[鲁农良种字(2011)7号]

摘　　要：以‘山农脆’梨为试材,研究常温、低温、低温+1-MCP及低温+保鲜膜4个处理的‘山农脆’梨采后贮藏期间硬度及相关生理指标的变化及其相关性。结果表明,‘山农脆’梨属乙烯敏感型的不耐贮品种,低温结合1-MCP或保鲜膜处理能够有效推迟乙烯释放及PG、β-Gal和Cx等相关酶活性高峰的到来并降低其峰值,贮藏期可达200 d以上,并保持较好的鲜食品质。The mature fruits of pear cultivar‘Shannongcui＇were used to investigate the changes of firmness,related physiological indexes and their correlations during storage under four treatments including room temperature,low temperature,low temperature with 1-methylcyclopropene and low temperature with plastic wrap.The results showed that the‘Shannongcui＇pear was not resistant to storage,and was sensitive to ethylene.Low temperature combined with 1-MCP or plastic wrap treatment could delay and decrease the peak of ethylene production and activities of PG,β-Gal and Cx,so the storage life could be extended to more than200 days and the good fresh food quality could be maintained.

关 键 词：'山农脆’梨 采后贮藏 1-MCP 保鲜膜 生理指标 

分 类 号：S661.209.3[农业科学—果树学]