不同浓度1-MCP对黄冠梨褐心病的控制效果  

Effects of Different Concentration of 1-MCP on Browning Heart of Huangguan Pears

作　　者：陈柏[1] 颉敏华[1,2] 王学喜[1] 吴小华[1] 韩雅萱 王宝春[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]甘肃农业大学园艺学院,甘肃兰州730070

出　　处：《甘肃农业科技》2016年第5期16-19,共4页Gansu Agricultural Science and Technology

基　　金：农业部公益性行业专项(201303075);甘肃省农业科学院农业科技创新专项(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(2014GAAS03)部分内容

摘　　要：以黄冠梨为试材,研究常温贮藏条件下不同浓度的1-MCP对黄冠梨褐心病的控制效果。结果表明,1-MCP处理能够较好的抑制果实褐心病发病率与发病指数,延迟果实成熟过程,抑制果实的软化。其中,浓度为1.5μL/L的1-MCP对黄冠梨褐心病控制效果最好,且能较好地保持果实品质。The control effects on browning heart of Huangguan pears with different concentrations of 1-MCP are studied. The result shows that 1-MCP treatment can better inhibit fruit browning heart disease incidence and disease index,delay fruit ripening,and inhibiting fruit softening. Among them,the concentration of 1.5 UL/L 1-MCP has the best browning heart disease control effect and to better maintain the fruit quality,so it is suitable concentration of 1-MCP treatment for Huangguan Pears.

关 键 词：黄冠梨 1-MCP 褐心病 控制效果 

分 类 号：S661.2[农业科学—果树学]