1-MCP和乙烯利处理对茄子贮藏品质的影响  

The Effect of Exogenous 1-MCP and Ethephon Treatment on Eggplant Quality during Storage

作　　者：范林林[1] 高丽朴[1] 左进华[1] 王清[1] 史君彦[1] 王倩[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心,果蔬农产品保鲜与加工北京市重点实验室,农业部华北地区园艺作物生物学与种质创制重点实验室,农业部都市农业(北方)重点实验室,北京100097

出　　处：《食品研究与开发》2016年第9期195-199,218,共6页Food Research and Development

基　　金：国家大宗蔬菜产业体系建设项目(CARS-25-E-01);西北非耕地园艺作物生态高效生产技术研究与示范(201203095);蔬菜产地处理与配送关键技术研发与示范(CXJJ201304);北京市农林科学院青年基金(201404)

摘　　要：为研究1-MCP和乙烯利对茄子贮藏品质的影响,将茄子分别用1 mg/L 1-MCP、0.2%乙烯利处理,结果表明,1 mg/L 1-MCP处理能够有效减缓茄子萼片的褐变度,延缓失重率、相对电导率、乙烯释放量的上升,抑制硬度、花青素、可溶性蛋白、总酚含量的下降,而0.2%乙烯利处理表现出相反的效果。The effect of 1 mg/L 1-MCP and 0.2%ethephon on the quality of eggplant were investigated. The results showed that as compared with the ethephon-treated fruit, there was a lower browning index in pericarp of 1-MCP-treated fruit. The fruit treated with1-MCP resulted in decreased rate of weight loss, reduced production ethylene, increased amounts of anthocyanin, soluble protein, total phenol, and inhibited the decrease of firmness and the increase of relative conductivity.

关 键 词：茄子 1-MCP 乙烯利 花青素 可溶性蛋白 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]