摘要
研究了常温下热处理、1-MCP处理及热处理结合1-MCP处理对杜果果实贮藏效果的影响。结果表明:热处理能有效控制杧果采后炭疽病的发生,改善果实外观,提高好果率,延长贮藏时间,但使呼吸增强,不能抑制果实后熟和减少果实失重率;1-MCP处理能降低果实在贮藏过程中的呼吸强度,抑制果实的后熟,减少果实失重率,但对炭疽病的防治无效;热处理结合1-MCP处理在一定程度上结合了2者的优点,该处理既有效的控制了炭疽病的发生,又延缓了杧果果实的后熟进程,延长了贮藏时间,且对杧果果实的品质无不良影响。所有处理对成熟时的可溶性固形物含量、可滴定酸含量及糖酸比无影响,且对蒂腐病的防治效果也均不理想。
Hot water treatment significantly controlled anthracnose, made peel coloration uniformly, improved fruit quality, and prolonged fruit storage, but could not inhibit fruit ripeness and reduce weight loss, because it caused the increasing of fruit respiration. 1-MCP treatment could reduce fruit respiration, inhibit fruit ripeness and reduce weight loss, but could not control anthracnose during storage. Incorporating hot water treatment and then 1 -MCP treatment could develop the advantages of two treatments. The total soluble solids (TSS), titratable acidity (TA) and TSS/TA of the ripe fruit were not significantly affected by the treatments. All treatments could not control the mango stem-end rot disease during storage.
出处
《果树学报》
CAS
CSCD
北大核心
2005年第3期243-246,共4页
Journal of Fruit Science
基金
农业结构调整重大技术研究专项项目(2003-10-02A)
关键词
杧果
热处理
1-MCP处理
采后品质
采后病害
Mango
Hot water treatment
1-MCP treatment
postharvest quality
Postharvest disease
