摘要
以巴梨果实为试材,经浓度为0.5μL·L-1的1-MCP处理后,分别在常温20℃和低温0℃条件下贮藏,研究1-MCP对其采后生理及贮藏效果的影响。结果表明,用1-MCP处理巴梨果实,可推迟其在常温及冷藏条件下乙烯释放高峰的出现时间,降低乙烯峰值,较好地维持果实的硬度,极显著(P<0.05)减缓果皮颜色及果实淀粉的转化速率,减少在冷藏4个月时的黑皮指数,显著降低冷藏过程中真菌性病害的发生率。
The effects of 1-methylcyclopropene（1-MCP） treatment（0.5 μL·L^-1 concentration） on postharvest physiology and skin brown of ‘Bartlett＇ pears were investigated during storage （at 0 ℃） and shelf life （at 20℃） in this study. The results showed that, 1-MCP treatment delayed the appearing time of ethylene peak at normal and low temperature, reduced the ethylene peak, helped maintain higher fruit firmness, significantly slowed down the transformation rate of pericarp color and starch content of fruits, decreased skin brown during storage period at the forth month at 0 ℃, and significantly reduced appearance of occurrence of fungal diseases during storage.
出处
《保鲜与加工》
CAS
2010年第4期13-16,共4页
Storage and Process
基金
北京市科委重大项目(D0705044040191)子课题部分内容
北京市大兴区与中国农业科学院科技合作项目
关键词
1-MCP
巴梨
采后生理
乙烯
黑皮病
1-methylcyclopropene
bartlett
postharvest physiology
ethylene
skin brown
