摘要
研究了1-MCP处理"白玉"枇杷在低温贮藏过程中果肉可溶性固形物、总酸、总糖、维生素C含量、果实失重率、腐烂率、果皮相对电导率以及呼吸速率的变化情况。研究表明,6℃冷藏条件下1-MCP处理可以显著降低枇杷果实的失重率,延缓总糖、总酸含量的下降,有利于枇杷品质的保持。0.10 g/kg 1-MCP处理对枇杷的保鲜效果最佳。
Effects of 1-MCP on the total soluble solids, total acid, total sugar, vitamin C, weight loss, relative electric conductivity of pericarp and respiratory rate of ＂Baiyu＂ loquat during low temperature storage were studied in this paper. The results showed that 6 ℃ and 1-MCP treatment could observably reduce the weight loss, keep the high contents of total acid and total sugar, and help to keep the quality of loquat. The 0.10 g/kg 1-MCP treatment had the best effect on the fresh-keeping of loquat.
出处
《上海农业学报》
CSCD
2007年第3期1-4,共4页
Acta Agriculturae Shanghai
基金
上海市科委局管项目(编号200507-A1)
关键词
白玉枇杷
1-MCP
保鲜
品质
Baiyu loquat
1-methylcyclopropene
Fresh-keeping
Quality
