1-MCP对板栗采后生理的影响  

Effects of 1-MCP on Postharvest Physiological Responses of Chestnut

作　　者：费斐[1] 薛风照[1] 

机构地区：[1]海军医学研究所,上海200433

出　　处：《食品研究与开发》2016年第10期195-198,共4页Food Research and Development

摘　　要：以采自河南信阳的板栗为试材,进行1-MCP(1-甲基环丙烯)处理,于0℃低温下贮藏,通过测定失重率、腐烂率和VC等指标,旨在研究其对板栗采后生理的影响。得到试验结果:1.0μL/L 1-MCP处理可有效抑制板栗失重、VC和还原糖含量的下降,推迟果实的后熟与衰老。0℃贮藏75 d以后,好果率达86.6%,且外观色泽饱满,风味正常。Chestnut collected from Henan Xinyang were treated with 1-Methylcyclopropene （1-MCP）, then stored at 0℃. Through the determination of weight loss rate, decay rate, VC and other indicators, aims to study the influence on chestnut postharvest physiology.The results showed that chestnut treated with 1.0 μL/L effec-tively inhibiting its weight loss, vitamin C and delaying the declining of sugar content ;delay the ripening and senescence of Xinyang. Chestnut fruits, the rate of good fruit was 86.6%when stored at 0℃for 75 d, then look fresh and full flavor normal.

关 键 词：板栗 1-MCP 采后生理 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]