摘要
该文采用1-甲基环丙烯(1-MCP)对蓝莓进行保鲜处理,研究了贮藏过程中蓝莓品质的变化。结果表明,1-MCP处理可以有效地保持果实维生素C和水分的含量,抑制可溶性固形物和可滴定酸含量的下降,延长蓝莓的贮藏时间。为解决贮运过程中蓝莓的失水问题和采后商品化处理操作规程的建立提供了理论依据。
In this article,used 1-Methylcyclopropene on Blueberry,studied the storage quality of Blueberry under normal temperature.The results showed that：（1-MCP） can maintain the contents of Vitamin C and Water content,inhibit the decline in soluble solids content and titratable acidity content,prolong the storage time of Blueberry. It provided a theoretical basis to resolve Water loss in the postharvest and establishment of commercialization handling rules.
出处
《北方果树》
2013年第1期7-9,共3页
Northern Fruits
关键词
蓝莓
1-MCP
保鲜
Blueberry
1-Methylcyclopropene
Preservation
