摘要
以芒果为材料,研究不同浓度1-甲基环丙烯(1-MCP)对芒果果实贮藏品质、采后生理的影响。研究结果表明:与对照果实相比,1-MCP处理抑制了果实硬度下降,延缓了果实含糖量的上升和Vc含量的变化,同时1-MCP维持了果实较高的SOD活性和较低的MDA含量,从而保持了果实的贮藏品质,延缓芒果成熟与衰老进程,延长贮藏时间,其中以25mg/kg和10mg/kg处理的效果较好。
In this paper, mango fruits （cv.Tainong） were used to study the effects of 1-MCP on the storage quality and some postharvest physiologies. The results showed that： compared with the control, the decreasing in fruit firmnes were inhibited significantly by the 1-MCP. The changes in contents of TSS and Vc were slowed down dramatically by the 1-MCP, and the SOD activity in the fruits treated with 1-MCP were higher than the control fruits; the accumulations of MDA were significantly inhibited by the 1-MCP. It suggested that treatment with 1-MCP could extend the storage life of mango fruit and improve the storage quality, the concentrations of 1-MCP in 25 mg/kg and 10 mg/kg were better choose.
出处
《食品科技》
CAS
北大核心
2009年第7期44-47,共4页
Food Science and Technology
基金
海南省重点学科建设项目(xkxm0813)
农业部芒果948项目(2006-G33)
