1-MCP对不同采收期黄冠梨褐心病及贮藏品质的影响  

Effects of 1-MCP treatment on browning heart and storage quality of Huangguan pears with different harvest

作　　者：吴小华[1,2] 颉敏华[1,2] 王学喜[1,2] 陈柏[1,2] 

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 [2]甘肃省农产品贮藏加工工程技术研究中心,甘肃兰州730070

出　　处：《食品与机械》2016年第1期110-113,共4页Food and Machinery

基　　金：农业部公益性行业专项(编号:20130375);甘肃省农业科学院农业科技创新专项(编号:2013GAAS39);甘肃省农业科学院果蔬贮藏保鲜与精深加工科研创新团队建设项目(编号:2014GAAS03)

摘　　要：以黄冠梨果实为试材,研究1-甲基环丙烯(1-MCP)处理对不同采收期黄冠梨常温贮藏褐心病发生的控制效果及相关品质指标变化。结果表明:1-MCP处理能显著抑制黄冠梨常温贮藏期间果心褐变的发生,降低果实贮藏期间的呼吸速率,抑制乙烯释放速率,推迟乙烯释放高峰出现的时间,保持较好的果实硬度,延缓果实可滴定酸、可溶性固形物含量的下降,较好地保持黄冠梨果实的品质,保鲜效果显著。且1-MCP对黄冠梨褐心的控制效果与成熟度密切相关。The control effects of 1-methylcyclopropene （1-MCP） treatment on browning heart and related quality indexes at room storage of Huangguan pears with different maturity were studied. The results showed that the treatment of 1-MCP can significantly inhibited the occurrence of brown heart, the respiration rate and ethylene production rate, and postponed the climacteric time for ethylene, 1-MCP treatment also maintain good fruit firmness, delayed the loss of titratable acid and soluble solids content of the pears, and better to keep the quality of Huangguan pear. 1-MCP treatment had obvious keeping-flesh effect. The effects of 1 -MCP control browning heart are closely related to the maturity of Huangguan pear.

关 键 词：黄冠梨 1-MCP 不同采收期 褐心病 保鲜效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]