1-MCP对“脱骨”李常温贮藏期品质的影响  

Effect of 1-MCP on Ripening and Quality of Postharvested‘Tuogu'Plum at Room Temperature

作　　者：牛歆雨[1] 刘林[1] 张良英[1] 

机构地区：[1]西藏大学农牧学院,西藏林芝860000

出　　处：《北方园艺》2015年第22期140-143,共4页Northern Horticulture

基　　金：国家自然科学基金地区科学基金资助项目(31460206)

摘　　要：以＂脱骨＂李为试材,采用常温贮藏方法,研究不同浓度1-MCP对＂脱骨＂李贮藏期品质和采后生理的影响。结果表明：不同浓度1-MCP均可降低果实的呼吸速率及其峰值,抑制乙烯释放,有效延缓硬度、可滴定酸含量、维生素C含量的下降速率,减少果实腐烂率,延长货架期,但对可溶性固形物含量影响不显著。此外,不同浓度1-MCP处理的效果也存在差异。在0-2.0μL/L浓度范围内,以1.5μL/L与2.0μL/L处理抑制呼吸速率和乙烯释放效果最明显,但2.0μL/L的烂果率较高。综合比较认为,1.5μL/L的1-MCP处理果实效果最好。‘Tuogu＇plum was used as test material,and storaged at the room temperature,the effect of different concentration of 1-MCP on quality and postharvest physiological of‘Tuogu＇plum was studied.The results showed that 1-MCP could reduce the respiration rate and the respiration peak,and inhibit the releasing of ethylene of the fruits.Moreover,1-MCP could delay the decline values of titratable acid,firmness and vitamin C,reduce the rotten percentage of fruits to prolong shelf life,but the effect on the soluble solids was not obvious.The effect of different concentration of 1-MCP was varied,at the range of0-2.0μL/L,the effect of inhibiting respiration and ethylene release in the fruits treated with 1.5μL/L and 2.0μL/L1-MCP was more obvious than the control.But the rotten fruit percentage was higher than treated with 2.0μL/L 1-MCP.Taking together,the effect of 1.5μL/L 1-MCP treatment was the best among all treatments.

关 键 词：1-MCP “脱骨”李 采后品质 生理变化 

分 类 号：S662.309[农业科学—果树学]