1-甲基环丙烯对红星苹果20℃室温贮藏品质的影响  

Effect of 1-MCP on the quality of“Red delicious”apple during storage at 20℃room temperature

作　　者：张雪丹[1] 胥洪 孙山[1] 辛力[1] ZHANG Xuedan;XU Hong;SUN Shan;XIN Li(Institute of Pomology of Shandong Province,Tai'an 271000,China;Longkou Customs,Yantai 265700,China)

机构地区：[1]山东省果树研究所,山东泰安271000 [2]龙口海关,山东烟台265700

出　　处：《北方农业学报》2020年第1期112-117,共6页Journal of Northern Agriculture

基　　金：山东省现代农业产业技术体系水果创新团队专项基金(SDAIT-06-13)。

摘　　要：【目的】研究及探讨1-甲基环丙烯(1-MCP)对苹果20℃室温贮藏果实品质的影响,为常温下贮藏苹果品质提供理论依据。【方法】以红星苹果为试验材料,研究1.0μL/L 1-MCP熏蒸处理后20℃室温贮藏的苹果色泽、硬度、可溶性糖、可溶性固形物和可滴定酸含量变化。【结果】1-MCP处理的L、a、b值低于同时期的CK,20℃室温贮藏50 d时1-MCP和CK硬度分别为54.62 N和33.19 N,可溶性糖分别为7.00%和6.33%,可溶性固形物分别为10.94%和10.62%,可滴定酸含量分别为0.17%和0.14%。【结论】1-MCP处理具有抑制果色变红和变黄,保持果实硬度以及可溶性糖、可溶性固形物和可滴定酸含量的作用。【Objective】To explore the effect of 1-MCP on the fruit quality of apple stored at room temperature after harvesting of 20℃,which provided a theoretical basis for the quality of apples stored at room temperature.【Methods】With"Red delicious"apple as the experimental material,the fruit quality changes of color,firmness,soluble sugar,soluble solid,and titriable acid contents of short-term storage at room temperature(20℃)by 1.0μL/L 1-MCP treatment were studied.【Results】L,a and b values of 1-MCP treated fruits were lower than that of CK treated fruits of the same period,and the firmness of 1-MCP and CK treated fruits at room temperature storage were 54.62 N and 33.19 N stored at room temperature for 50 d;the soluble sugars were 7.00%and 6.33%;the soluble solids were 10.94%and 10.62%;the content of titable acid were 0.17%and 0.14%,respectively.【Conclusion】1-MCP treatment has the effect of inhibiting fruit redness and yellowing,and maintaining fruit firmness and soluble sugars,soluble solids and tittable acid contents.

关 键 词：红星苹果 1-MCP 20℃室温 品质 

分 类 号：S661.1[农业科学—果树学] S379.2[农业科学—园艺学]