摘要
通过对不同生防菌、储存温度、1-MCP的组合条件和生防菌在水蜜桃表面的定殖情况与水蜜桃采后保鲜的效果关系的研究,探讨水蜜桃生物防腐保鲜的技术和方法。结果表明,使用荧光假单胞杆菌2P24和1-MCP组合处理,防腐保鲜效果最好。对照在保藏3d时病情指数达到16.7%,基本失去了商品价值,而采用荧光假单胞杆菌2P24和1-MCP组合,在第6d时,病情指数只有15%,还具有一定的商品价值。同时,研究发现,在16℃和28℃条件下,对水蜜桃的保藏没有显著的影响。
We investigated the postharvest preservation effect of peaches by applying different conditions of bio-control agent, storage temperature and 1-MPC. The results showed that the combination of Pseudomonas fluorescens 2P24 and 1-MCP had best effect of preservation under storage temperature of 16 °C. For the third day,the disease index was 16.7% of blank control,without commodity value. However, for the sixth day, that of peaches treated with P. fluorescens 2P24 and 1-MCP was only 15% with commodity value. Storage temperature Of 16°C and 28°C had no significant influence on peach preservation.
出处
《上海交通大学学报（农业科学版）》
2011年第4期45-49,共5页
Journal of Shanghai Jiaotong University(Agricultural Science)
基金
上海市科委重点攻关项目(09dz1912100)
