1-甲基环丙烯结合二氧化氯处理红灯大樱桃冷藏保鲜的试验研究  

Effect of 1-Methylcyclopropene and Chlorine Dioxide Treatments on the Preservation of Large Cherry Hongdeng

作　　者：吴凡[1] 隋继学[2] 

机构地区：[1]郑州轻工业学院,郑州450002 [2]河南牧业经济学院,郑州450011

出　　处：《冷藏技术》2017年第4期27-31,26,共6页Journal of Refrigeration Technology

摘　　要：以红灯大樱桃作为试材,研究在(0±0.5)℃贮藏条件下5种不同处理方式(CK,0.5μL/L1-MCP,1μL/L1-MCP,0.5μL/L1-MCP+30mg/LC1O_2,1μL/L1-MCP+20mg/LC1O_2)对大樱桃果实贮藏品质的影响。结果表明,1-MCP+C1O_2协同处理相对于1-MCP单独处理,能够减缓樱桃果实硬度、可溶性固形物含量、可滴定酸含量、维生素C含量下降,抑制果实呼吸强度,保持果实口感风味,果实腐烂率明显降低,延缓果实衰老并延长贮藏保鲜期,且以0.5μL/L1-MCP+30mg/L ClO_2的效果最为显著。The large cherry variety Hongdeng was selected as test material. The effects of different treatments （CK, 0.5 μL/L1-MCP, 1μL/L1-MCP, 0.5 μL/L1-MCP＋30 mg/LCl02, 1 μL/L1-MCP＋20 mg/LC102） on postharvest physiology and quality of Hongdeng large cherry fruits were studied during storage at （0±0.5） ℃.The results showed that, compared with single 1-MCP treatment, the treatment of 1-MCP combined with C102 could slow down the decrease of pericarp firmness, soluble solid content, titratable acid content and vitamin C content, inhibit the intensity of respiration, significantly reduce rotting rate, keep the original taste and flavor, delay senescence and prolong storage period. The optimal condition for treatment was 0.5 μL/L1-MCP＋30 mg/LClO2.

关 键 词：1-甲基环丙烯 二氧化氯 樱桃 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]