摘要
以田阳香芒作为材料，探讨1-MCP对其采后生理指标和贮藏品质的影响，结果表明，以0．5μl／L1-MCP处理成熟度为七成的田阳香芒，在18℃贮藏条件下有效延缓香芒呼吸和乙烯高峰的到来，延缓硬度的下降速度，提高贮藏前期的好果率，比对照延缓成熟2--3d，但对果实的品质无不良影响。
Mango variety Tianyangxiangmang was selected as experiment material to study the effect of 1-MCP treatment on its storage quality and physiology indexes after harvest. The results showed that the treatment with 0.5μl/L 1- methylcydopropene （1-MCP） could effectivdy dday the peak time of respiration and ethylene rdeasing, and the decline rate of fruits hardness when the maturity is 70% of the fruit. It also could increase the rate of fine quality fruit at pre-storage stage, which delayed ripening for 2-3 days a.s compared to the CK, but no negative effect was observed in its quality.
出处
《广西农业科学》
CSCD
2008年第1期80-83,共4页
Guangxi Agricultural Sciences
基金
广西农业科学院科技发展基金项目(2004011)
关键词
田阳香芒
1-MCP
成熟度
品质
Mango variety Tianyangxiangmang
1-MCP
ripeness
quality
