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1-甲基环丙烯处理对大枣低温贮藏品质的影响

Study on Effects of 1-MCP on Jujube Storage Quality at Cold Temperature
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摘要 以金丝新4号为材料,在5℃环境下采用浓度分别为0.50μL·L-1、1.00μL·L-1、1.50μL·L-1的1-甲基环丙烯(1-MCP)进行熏蒸处理,研究1-MCP对大枣果实贮藏品质的影响。结果表明,经过1-MCP处理的大枣果实,其好果率、果实硬度较对照显著提高,果实内可溶性固形物含量、总糖含量较对照显著降低,而VC含量较对照显著提高。不同浓度的1-MCP处理效果未发现有明显差异。 In this article, the effects of 1-MCP on the storage quality of Jujube fruit at 5℃ temperature was studied by suffocating ＇Jinsixin＇ with different concentration of 1-MCP, 0.50μL·L^-1、1.00μL·L^-1、1.50μL·L^-1,The resuh indicated that percentage of good fruit and fruit rigidity was increased significantly, the content of TSS and total sugar was decreased significantly, but Vc increased significantly. No significant difference was discovered.
作者 王彩霞 吕有军 杨卫军
机构地区 安阳工学院生物与食品工程学院
出处 《湖北农业科学》 北大核心 2008年第11期1317-1319,共3页 Hubei Agricultural Sciences
关键词 大枣 1-甲基环丙烯 贮藏 Jujube 1-MCP storage
分类号 S661.1 [农业科学—果树学] TS255.3 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献9

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湖北农业科学
2008年 第11期

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