不同浓度1-MCP处理对“早金酥”梨低温贮藏品质的影响  

Effect of 1-MCP Treatments on 'Zaojinsu' Pear Quality During Low Temperature Storage

作　　者：李宏军[1] 韩英群[1] 郭丹[1] 姜晓艳[1] 周辉[1] 郝义[1] 

机构地区：[1]辽宁省果树科学研究所,辽宁营口115009

出　　处：《北方园艺》2017年第19期155-159,共5页Northern Horticulture

基　　金：辽宁省果树产业技术体系资助项目(LNGSCYTX-13/14-9);辽宁省农业综合开发资助项目(SNF-2014-A-07)

摘　　要：以"早金酥"梨为试材,经不同浓度(0.0(CK)、1.0、2.0、4.0μL·L^(-1))1-MCP处理后,放置在(0±0.5)℃条件下贮藏105d,研究其品质变化。结果表明:不同浓度1-MCP处理均显著抑制了果实乙烯的合成,降低了果实呼吸强度,较好地保持了果实中可滴定酸含量和维生素C含量,维持了果实硬度,提高了果实的品质,但对果实可溶性固形物含量的变化无明显的影响。1-MCP处理对"早金酥"梨贮藏保鲜效果显著,以2.0μL·L^(-1)的1-MCP处理效果最好。＇Zaojinsu＇ pear was used as test materials,treated with 0.0（CK）,1.0,2.0,4.0μL·L^（-1）1-MCP respectively,and then storaged in（0±0.5）℃ for 105 days,the quality changes of ＇Zaojinsu＇ pear were studied.The results showed that different concentrations of 1-MCP treatment significantly inhibited the synthesis of ethylene,reduced the respiration intensity,kept titratable acid content and vitamin C content,maintained the hardness,improved the quality of fruit,but had no significant effect on total soluble solids content.1-MCP treatment had significant storage effect on ＇Zaojinsu＇ pear,2.0μL·L^（-1） was the best concentration.

关 键 词：“早金酥”梨 1-甲基环丙烯(1-MCP) 低温贮藏 品质 

分 类 号：S661.209[农业科学—果树学]