不同保鲜剂对早酥梨采后果皮黄化的控制效果研究  

Control Effect of Different Preservatives on Yellowing of Zaosu Pear After Picking

作　　者：王彦淳 颉敏华[1,2] 吴小华 王学喜[1,2] 陈柏 WANG Yanchun;XIE Minhua;WU Xiaohua;WANG Xuexi;CHEN Bai(Agricultural Products Storage and Processing Research Institution,Gansu Academy of Agricultural Sciences,Lanzhou Gansu 730070,China;Gansu Fruits and Vegetables Preservation and Processing Technology Innovation Center,Lanzhou Gansu 730070,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 [2]甘肃省果蔬贮藏加工技术创新中心,甘肃兰州730070

出　　处：《甘肃农业科技》2021年第8期1-5,共5页Gansu Agricultural Science and Technology

基　　金：国家重点研发计划(2018 YFD0401302);甘肃省现代水果产业技术体系(GARS-SG-1)。

摘　　要：以早酥梨为试材,研究常温贮藏条件下1-MCP和NO两种保鲜剂处理对早酥梨果实黄化的控制效果。结果表明,1-MCP1.5 mg/kg熏蒸处理能有效控制早酥梨果实叶绿素含量的降低与黄化指数的升高,保持了早酥梨果实的硬度、可溶性固形物和酸度,并使早酥梨果实整体处于呼吸强度较低的状态,保鲜效果最好。In this paper,the effects of 1-MCP and NO on the control of the yellowing of the newly picked Zaosu pear were studied under normal temperature storage.The results showed that 1.5 mg/kg 1-MCP treatment could effectively control the decrease of chlorophyll content and the increase of etiolation index of Zaosu pear fruit,and maintain the firmness,soluble solids and acidity of Zaosu pear fruit,and the whole fruit of Zaosu pear was kept in the state of lower suction strength,the fresh-keeping effect was the best.

关 键 词：保鲜剂 早酥梨 果实黄化 控制 

分 类 号：S661.2[农业科学—果树学]