摘要
研究比较了不同保鲜剂处理对油豆角在贮藏期间品质和生理指标的变化规律,探讨了不同浓度1-MCP、ClO2处理的保鲜效果。结果表明:不同浓度的1-MCP、ClO2处理减轻了贮藏过程中因黄化和腐烂造成的损失,维持了较高的果实硬度、可滴定酸、维生素C含量,减缓了丙二醛和细胞膜透性的增加,有效延缓了果实衰老进程。1-MCP处理适宜浓度为1.0μL/L,ClO2处理适宜浓度为0.5μL/L。
Fruit storage effect with 1-MCP and C102 treatments was studied by analyzing fruit quality and physiological and biochemical indexes with different treatments during storage. The results showed that 1-MCP and C102 with different concentration treatment alleviated loss because of yellowing and rot during storage, maintained higher fruit firmness, titratable acidity and vitamin C content,retarded the increase of MDA and cell membrane penetration,and postponed fruit senescence process effectively. The optimum concentration of 1-MCP and ClO2 treatment was 1.0 μL/L and 0. 5 /μL/L respectively.
出处
《北方园艺》
CAS
北大核心
2012年第17期168-170,共3页
Northern Horticulture
基金
国家科技支撑计划资助项目(2012BAD38B01)
天津市农业科技成果转化与推广资助项目(201002020)
