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1-MCP对香菇采后生理及其保鲜效果的影响 被引量:9

Effects of 1-MCP on the Post-harvesting Physiology and Preservation of Lentinus edodes
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摘要 以香菇为材料,研究1-MCP对其采后生理及保鲜效果的影响。结果表明,1-MCP对香菇的保鲜作用依浓度的不同而存在差异,在适宜浓度条件下能够有效抑制子实体的呼吸作用和褐变,延长保鲜时间,改善贮藏品质,1-MPC对子实体产生乙烯具显著抑制作用,可延迟峰值48 h,且乙烯释放量与呼吸强度具显著相关性;对子实体褐变度和PPO活性的抑制作用均与1-MCP浓度呈正相关,在试验条件下,1-MPC的最适保鲜浓度为0.9 mg/L。 In this paper,the effects of 1-Methylcyclopropene (1-Mcp) on the post-harvesting physiology and preservation of Lentinus edodes was studied. The results show that the preservation function varied with I-MCP concentrations applied in this experiment. At the range of 0.05 - 1.1 mg/L, the effects are positively correlated with its concentration. 1-MCP effectively inhibited the respiration rate, delayed respiration climactic peak, substantially decreased the ethylene production and delayed ethylene climactic peak. Under the condition in this experiment, the optimum concentration was 0.9 mg/L.
出处 《山西农业科学》 2013年第7期745-748,共4页 Journal of Shanxi Agricultural Sciences
关键词 香菇 1-MCP 褐变 多酚氧化酶 Lentinus edoees 1-MCP browning PPO
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