摘要
为探讨1-MCP对沪产冬枣采后生理及贮藏品质的影响,为1-MCP在南方冬枣保鲜领域的应用提供理论及实践依据,以500、1 000、1 500、2 000 nL/L等不同剂量1-MCP处理沪产冬枣,置于温度(0±1)℃、湿度85%～95%的冷库中贮藏,研究不同处理对沪产冬枣生理及保鲜效果的影响。1 000 nL/L 1-MCP处理能够抑制沪产冬枣的烂果率及转红指数的升高;延缓Vc、酸含量和果皮转红指数的下降,维持较高的硬度、色泽;贮藏80 d后硬度仍高达9.69 kg.cm-2,鲜果Vc含量保持在241.65 mg.100g-1;果肉色泽、可滴定酸含量也都分别保持在较高水平,显著高于其它处理。1 000 nL/L 1-MCP处理沪产冬枣,能较好地维持果实固有品质,保鲜效果佳。
In order to research the effects of 1-MCP on physiology and fresh-keeping of Shanghai-produced winter jujube,and to provide theoretical and practical basis for 1-MCP application in the southern winter jujube storage field,the fresh-keeping effects of different dosages of 1-MCP on Shanghai-produced winter jujube were studied.The winter jujubes were put in the cold storage conditions of（0±1）℃,relative humidity 85%～95% after treated by 500,1 000,1 500,2 000 nL/L 1-MCP,and physiological status and preservation effect of jujubes were studied during storage.The results showed that the dosages of 1 000 nL/L could restrain going up of rotting rate and the index of red turning,could defer going down of Vc content,titratable acid content and the index of red turning of peels,and could maintain higher fresh firmness,color and luster of winter jujube.Fresh firmness was up to 9.69 kg·cm^-2,Vc content in fresh fruit was 241.65 mg·100g^-1,and the flesh color and luster,titratable acid content were all maintain a higher level after storage for 80 days,which were significant higher than the other treatments.1-MCP could make Shanghai-produced winter jujube keep the physiological quality and fresh-keeping effect at the best state under 1 000 nL/L concentration.
出处
《经济林研究》
2010年第4期24-29,共6页
Non-wood Forest Research
基金
上海市科委重点攻关项目(0839190700)
上海市国际科技合作基金项目(073907003)
关键词
1-MCP
冬枣
生理
保鲜效果
1-MCP
winter jujube
physiology
fresh-keeping effect
