1-MCP复合杀菌剂处理对“金红宝”甜瓜常温贮藏品质的影响  

Effects of 1-MCP Compound Fungicide Treatment on the Storage Quality of‘Jinhongbao’Melon at Room Temperature

作　　者：尹健 颉敏华[2] 陈柏[2] 王学喜[2] 吴小华[2] 王彦淳 YIN Jian;XIE Min-hua;CHEN Bai;WANG Xue-xi;WU Xiao-hua;WANG Yan-chun(College of Horticulture,Gansu Agricultural University,Lanzhou 730070,China;Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学园艺学院,甘肃兰州730070 [2]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070

出　　处：《保鲜与加工》2021年第1期40-45,53,共7页Storage and Process

基　　金：甘肃省引导科技创新发展专项资金项目(2019GAAS03);甘肃省现代水果产业体系项目(GARS-SG-1)。

摘　　要：为探究不同处理对甜瓜常温贮藏效果的影响,以“金红宝”厚皮甜瓜为试材,研究1-甲基环丙烯(1-MCP)、1-MCP复合杀菌剂抑霉唑处理对甜瓜采后常温贮藏保鲜效果的影响。结果表明,1-MCP和1-MCP复合杀菌剂处理的保鲜效果均显著优于对照处理。其中,在延缓抗坏血酸含量和可滴定酸含量的下降,降低腐烂率、失重率等方面,1-MCP复合杀菌剂处理的保鲜效果优于1-MCP处理。综上所述,相较其他处理,1-MCP复合杀菌剂处理的保鲜效果最好,可以有效保持甜瓜的品质。In order to explore the effects of different treatments on the storage of muskmelon at room temperature,the‘Jinhongbao’muskmelon was used as the experimental material,the effects of preservatives 1-MCP and 1-MCP compound fungicide imazalil treatments on the storage of postharvest muskmelon at room temperature were investigated.The results showed that,the preservation effect of both 1-MCP and 1-MCP compound fungicide treatment was significantly better than the control.The preservation effect of 1-MCP compound fungicide treatment was better than that of 1-MCP treatment in delaying the decline of ascorbic acid and titratable acid contents,reducing decay rate and weight loss rate.In summary,compared with other treatments,1-MCP compound fungicide treatment had the best preservation effect,which could effectively maintain the quality of melon.

关 键 词：1-MCP 甜瓜 抑霉唑 保鲜 常温贮藏 品质 

分 类 号：S652[农业科学—果树学]