不同浓度1-MCP对黄冠梨果实冷藏期和货架期品质的影响  

Effects of different concentrations of 1-MCP on the quality of‘Huangguan’pear fruit during refrigeration and shelf life

作　　者：于谦 杜艳民[1] 王文辉[1] 吕润航 李丹 刘梦月 YU Qian;DU Yanmin;WANG Wenhui;LÜRunhang;LI Dan;LIU Mengyue(Institute of Pomology of CAAS,Key Laboratory of Horticultural Crops Germplasm Resources Utilization,Ministry of Agriculture and Rural Affairs,Key Laboratory of Fruits Storage and Processing of Liaoning Province,Xingcheng,Liaoning 125100;Agriculture and Rural Affairs Bureau of Xinji City,Hebei Province)

机构地区：[1]中国农业科学院果树研究所,农业农村部园艺作物种质资源利用重点实验室,辽宁省果品贮藏与加工重点实验室,辽宁兴城125100 [2]河北省辛集市农业农村局

出　　处：《中国果树》2023年第11期22-26,共5页China Fruits

基　　金：财政部和农业农村部:国家现代农业(梨)产业技术体系专项资金资助(CARS-28)。

摘　　要：黄冠梨果实用0.5、1.0μL/L 1-MCP(1-甲基环丙烯)处理,以不用1-MCP处理的果实为对照,以上果实均置于(0±0.5)℃条件下贮藏,分别于冷藏40、80、120 d以及对应货架7 d时进行生理指标测定,研究不同浓度1-MCP处理对黄冠梨贮藏品质的影响。结果表明,与对照相比,1-MCP处理有效地抑制了果实硬度、可滴定酸含量、果皮h°值以及果皮叶绿素含量的下降,延缓了果实可溶性固形物含量、果皮L*值的上升。综合果实外观品质和内在品质,生产中建议黄冠梨贮藏前进行1.0μL/L 1-MCP熏蒸16 h处理以延长贮藏时间。‘Huangguan’pear fruit was treated with 1-MCP(1-methylcyclopropene)at 0.5μL/L and 1.0μL/L,and the fruit without 1-MCP treatment was used as the control.The above fruits were stored at(0±0.5)℃,and the physiological indexes were measured when refrigerated for 40 d,80 d and 120 d and the corresponding shelf 7 d,respectively.Study on the effect of different concentrations of 1-MCP treatment on the storage quality of‘Huangguan’pear.The results showed that compared with the control,1-MCP treatment effectively inhibited the decrease of fruit hardness,titratable acid content,peel h°value and peel chlorophyll content,and delayed the increase of fruit soluble solids content and peel L*value.Combined with the appearance and intrinsic quality of the fruit,it is recommended to‘Huangguan’pear with 1.0μL/L of 1-MCP fumigation for 16 hours before storage to extend the storage time.

关 键 词：黄冠梨 1-MCP 冷藏 品质 

分 类 号：S661.2[农业科学—果树学]