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1-MCP处理对黄冠梨品质的影响 被引量：5

Effect of 1-MCP Treatment on Quality of Huangguan Pear
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摘要 用1-MCP对黄冠梨进行熏蒸处理后于室温和冷库中贮存,调查不同处理浓度下黄冠梨品质指标的变化情况。结果表明:1-MCP能够延缓果实的后熟与衰老,延长果实的贮藏期,保持其品质和风味;应用剂量为1 000～1 500μg.kg-1时效果最佳。 Fuming Huangguan pears with 1-MCP, and then storing them under room temperature and cold room condition respectively, the pear qualities in different treatment conditions and dosages were studied. The results show that the 1-MCP application could delay fruit ripening, prolong storage period and keep fruit quality and palatability. And the best dosage of 1-MCP is 1000-1500μg·kg^-1
作者 杨秀荣 张惟 刘水芳 孙希生 孙淑琴 高俊凤
机构地区 天津市植物保护研究所 罗门哈斯中国公司北京办事处
出处 《天津农学院学报》 CAS 2007年第2期5-8,共4页 Journal of Tianjin Agricultural University
关键词 1-MCP 黄冠梨 熏蒸 贮藏期 剂量 1-MCP Huangguan pear fume storage period dosage
分类号 S661.2 [农业科学—果树学] S609.3 [农业科学—园艺学]
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天津农学院学报
2007年 第2期

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