摘要
为探讨1-MCP间歇处理对采后李果实色泽的影响,以绿熟期"大石早生"李果实为材料,室温(25±1)℃下用1μL/L的1-MCP处理1次、2次、3次,1-MCP处理间隔期为3 d,以未处理果做对照,研究1-MCP间歇处理对李果实后熟软化过程中果实色泽变化的影响。结果表明:1-MCP间歇处理可明显延缓李果实后熟软化过程中果实转色进程,抑制了"大石早生"李果实中叶绿素的降解,花青苷的积累。综合品质、口感与色泽,1-MCP间歇处理2次效果最好,能够在不影响果实外观品质和食用品质的基础上有效地延缓李果实的成熟衰老,使"大石早生"李果实的常温货架期延长6 d。
In order to evaluate the effect of 1-MCP intermittent treatment on color of ＂Oishiwase＂ plums during ripening,green mature plums were used as experimental materials.The fruit were treated with 1 μL/L 1-MCP 1,2,3 times 24 h at（25±1） ℃every three days respectively.The results showed that 1-MCP intermittent treatment can significantly slow down the process of fruit color changing,inhibit the degradation of chlorophyll and anthocyanin synthesis.Considering taste and color,1-MCP intermittent treatment twice was best,which could effectively delay ripening and softening of plum fruit based on the appearance quality and eating quality to extend the shelf-life of 6 days.
出处
《河北农业大学学报》
CAS
CSCD
北大核心
2010年第6期99-104,共6页
Journal of Hebei Agricultural University
基金
"十一五"国家科技支撑计划课题(2006BAD22B03)
河北大学博士基金项目
