摘要
使用1-MCP1-甲基环丙烯对砀山酥梨进行保鲜试验研究。结果表明,1-MCP可以明显地延缓砀山酥梨的后熟和衰老,能较好地保持果实在贮藏过程中的外观质量和风味。3个1-MCP处理浓度的综合贮藏效果没有明显的差异,但1-MCP处理的果实,在货架期腐烂率明显增加,其原因有待进一步深入观察。
Applied 1-MCP to pear'Dangshansuli',it's gas concentrations were 0.25,0.5,1.0 μL/L generated from measured amount of EthyblocTM(3.3%) powder.The results indicated that 1-MCP delayed fruit maturation and senes-cence by decreasing respiration rate during storage,inhibited the occurrence of post-harvest disorders like brown core,prolonged the storage and shelf life and improved the storage quality of 'Dangshansuli' fruits significantly.Under the normal cold storage for 6 months,the effects of the three 1-MCP applications(0.25,0.5,1.0 μL/L)were similar,but with the increase of concentration of 1-MCP,the occurrence of perish increase also.
出处
《保鲜与加工》
CAS
2001年第6期14-17,共4页
Storage and Process