不同温度条件下1-MCP对圆黄梨和黄金梨及丰水梨保鲜效果的影响

Effects of 1-MCP Treatment on Preservation Effectiveness of Wonhuwang Pears, Whangkeumbae Pears and Housui Pears at Different Temperature

在不同温度条件下,研究了不同浓度1-MCP处理对圆黄梨、黄金梨和丰水梨保鲜效果的影响。试验结果表明,3个梨品种在-1.5℃条件下贮藏易发生冷害,1.0mL/L1-MCP处理果实冷害率较高;0.5mL/L1-MCP处理能明显地降低0℃和1.5℃条件下果实的果心褐变指数和果实腐烂率,贮藏期可达120天以上;不同浓度1-MCP处理对5℃条件下果实作用效果较明显,但只能应用于短期贮藏(60天左右)。

Effects of different temperature and 1-MCP concentrations on fruit quality, core-browning and decay of wonhuwang, whangkeumbae pears and housui pears were carried out. The results showed that chilling injury easily occured on these three pear cuhivars at -1.5 ℃, the chilling injury rate of fruits treated with 1.0 mL/L was high, the index of core-browning and the decaying rate of fruit decreased by treated with 0.5 mL/L 1-MCP at 0℃ and 1.5 ℃, and the storage period can be extended to 120 days. The effects of two concentra tions of 1-MCP treatment on preservation fruits were obvious at 5 ℃, only for short-term storage （about 60 days）.