摘要
从酚类物质酶促褐变、呼吸强度、乙烯释放量、果皮色泽、果实品质和衰老等方面研究了1-MCP对黄金梨防褐保鲜效果,并评价1-MCP处理后自发气调(MAP)对黄金梨CO2敏感性的影响。结果表明:0.5μl/L1-MCP处理对果实的防褐保鲜效果较好,1.0μl/L 1-MCP对果肉造成轻微的伤害;2个浓度1-MCP+0.02 mmMAP使果实产生不同程度的果肉和果皮褐变;黄金梨不宜用1-MCP+0.02 mm PE袋MAP贮藏,用0.5μl/L 1-MCP挽口贮藏效果较好。
This experiment was carried out with browning caused by enzyme reaction of phenolics respiration rate, ethylene production, fruit color, quality and senescence of ‘Whangkeumbae＇ pear fruit to study effects of different 1-MCP concentrations on browning inhibition, and value the effects of modified atmosphere packaging（MAP） on CO2 sensitivity of fruit treated with 1-MCP. The results showed that 0.5 μL·L^-1 1-MCP treatment was more effective on browning inhibition compared to control, and occurred slight browning of fresh with 1.0 μL·L^-1 1-MCP treatment. This study also showed that two concentrations of 1-MCP combined with MAP lead to browning of flesh and peel at different levels. 1-MCP treatment combined with 0.02 mm PE bags was not suitable for storage of pear fruit. 0.5 μL·L^-1 1-MCP with unpackaged bag was recommended to storage of pear fruit.
出处
《浙江农业学报》
CSCD
北大核心
2009年第1期49-53,共5页
Acta Agriculturae Zhejiangensis
基金
"十一五"国家科技支撑项目(2006BAD22B04)
公益性行业(农业)科研专项项目(nyhyzx07026)
关键词
黄金梨
1-MCP
组织褐变
自发气调
CO2敏感性
＇ Whangkeumbae＇ pear
1-MCP
tissue browning
modified atmosphere packaging
CO2 sensitivity
