1-甲基环丙烯及乙烯对绿芦笋采后品质的影响  

Effects of 1-MCP and ethylene on postharvest quality of green asparagus

作　　者：刘尊英[1] 吕艳春[1] 姜微波[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国农业大学学报》2003年第6期26-28,共3页Journal of China Agricultural University

基　　金：中以农业研究基金资助项目 (SIARF2 0 0 1 0 4 )

摘　　要：为改进绿芦笋常温贮运保鲜技术 ,将采后绿芦笋用 1 甲基环丙烯 (1 MCP)和乙烯分别在密闭的玻璃缸内常温下处理 2 4h ,测定其品质指标变化。结果表明 :外源乙烯处理加快了绿芦笋的老化进程 ,使其品质下降 ,商品率降低 ;乙烯受体抑制剂 1 MCP处理延缓了绿芦笋叶绿素、可溶性糖和蛋白质含量的下降和木质素含量的上升。2 4℃贮藏 3d ,1 MCP处理的绿芦笋商品率仍达 88%以上 ,比对照高 12 8%。The effects of 1-methylcyclopropene(1-MCP) on the quality of green asparagus after harvesting. The results showed that the reducing of the chlorophyll level, as well as protein and sugar content in green asparagus were significantly inhibited by 1-MCP treatment. The increase of lignin content was also inhibited by the same treatment. The commodity rate of green asparagus treated by 1-MCP was 88% after 3 days storage at the room temperature.

关 键 词：1-甲基环丙烯及乙烯 绿芦笋 采摘后期 品质 影响因素 

分 类 号：S644.6[农业科学—蔬菜学]