缓降温阶段1-MCP处理对酥梨黑皮病的影响  

The Effect of 1-MCP Treatment on Superficial Scald of 'Dangshansu' Pear in Gradual Cooling Stage

作　　者：焦旋[1] 冯志宏[1] 张立新[1] 赵猛[1] 白茹 张新宪 高振峰 JIAO Xuan, FENG Zhihong , ZHANG Lixin,ZHAO Meng, BAI Ru,ZHANG Xinxian, GAO Zhenfeng(The Institute of Agricultural Product Storage and Fresh Keeping, Shanxi Academy of Agricultural Sciences, Taiyuan 030031 Chin)

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所,山西太原030031

出　　处：《西华大学学报（自然科学版）》2018年第3期24-28,88,共6页Journal of Xihua University:Natural Science Edition

基　　金：山西省重点研发计划(201603D221029-1)

摘　　要：以酥梨为试材,研究了酥梨贮藏初期缓降温阶段(40 d)采用1-MCP处理对梨果整个贮藏(0±0.5℃)及货架期(20℃)表皮生理和外观变化的影响。结果表明:与不做1-MCP处理相比,酥梨贮藏300 d时,经1-MCP处理的果皮α-法尼烯、共轭三烯、总酚含量和PPO活性分别降低了29.17%、39.43%、22.47%和24.45%;果皮细胞膜的损伤程度得到有效减轻,黑皮病的发生得到明显抑制,货架期黑皮指数仅有0.83%,极显著(P<0.01)低于对照(92.14%)。在酥梨采后缓降温阶段采用1-MCP处理不仅可使其冷藏期和货架期的黑皮指数降低36.96%和91.31%,而且能维持更好的新鲜程度和品质。In Gradual Cooling Stage（ 40 d）,the effects of 1-MCP treatment on physiological and superficial qualities of ‘Dangshansu＇pear peels in cold storage（ 0 ± 0. 5℃） and shelf-life period（ 20℃） were studied. The results show that,compared to‘Dangshansu＇pears without 1-MCP treatment,1-MCP decreased the accumulation of α-farnesene,conjugated trienols,total phenols and the activity of PPO by 29. 17%,39. 43%,22. 47% and 24. 45%respectively,and alleviated the injury to cell membrane in the peels,and reduced the occurrence of superficial scald to0. 83% from 92. 14% remarkably（ P 0. 01）. 1-MCP treatment could significantly restrain the incidence of superficial scald of‘Dangshansu＇pear,reduce the superficial scald by 36. 96% and 91. 31% and maintain the qualities better in cold storage and shelf-life period.

关 键 词：酥梨 黑皮病 缓降温 1-MCP 

分 类 号：S661.2[农业科学—果树学]