摘要
研究了1-甲基环丙烯(1-MCP)对早酥梨在常温(23±1℃)贮藏期间果皮黄化、呼吸强度以及果实品质变化的影响。结果表明,在常温(23±1℃)条件下,1-MCP处理显著抑制了果皮黄化和叶绿素含量的下降,较好地保持了果皮绿色,并且明显降低了呼吸强度,推迟了呼吸高峰的到来,降低了呼吸峰值。经过1-MCP处理的早酥梨,其硬度和可溶性固形物含量的下降速度明显减慢,固酸比的上升速度受到抑制。采后1-MCP处理明显延缓了早酥梨的后熟衰老,三个浓度中以1.0μL/L的1-MCP处理效果最好。
The effects of 1- MCP treatment on peel yellowing, respiratory rate and fruit quality of pear（ Pyrus bretchneideri cv.Zaosu） were studied during storage at 23 ± 1℃.The results showed that 1-MCP delayed fruit ripening and senescence by restraining respiratory intensity, postponing the appearing time of respiration peak and reducing the climactic values,also by restraining the decline of fruit firmness,titratable acidity and content of chlorophyll remarkably,preserving the pericarp green color and soluble solids contents, slowing the rise rates of SSC/TA.Among three concentrations of 1-MCP treatment,the effect of 1.0μL/L was optimal.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第10期298-300,共3页
Science and Technology of Food Industry
基金
国家科技支撑计划项目(2006BAD22B02)
