摘要
1-甲基环丙烯(1-MCP)是一种新型的化学保鲜剂,通过抑制乙烯的产生、阻止乙烯作用的生理过程延缓果蔬的腐败和衰老,从而达到延长果蔬贮藏保鲜期的目的。通过对1-MCP的性质、果蔬贮藏保鲜的作用机理及影响1-MCP保鲜效果的因素进行综述,分析了1-MCP对果蔬采后生理和品质的影响,以及1-MCP在果蔬贮藏保鲜中的应用前景。
1-Methylcyclopropene（1-MCP）is a new chemical preservative, which is widely used in storage and fresh-keeping for fruits and vegetables. 1-MCP can slow down the decomposition and senescence of fruits and vegetables to extend their preservation time, mainly by inhibiting the generation of ethylene, preventing the physiological processes of ethylene action. The properties,mechanism and effect factors of 1-MCP in storage and fresh-keeping of fruits and vegetables were reviewed, the influence of 1-MCP on postharvest physiology and quality of fruits and vegetables and application prospect of 1-MCP were analyzed.
出处
《黑龙江农业科学》
2013年第10期104-106,115,共4页
Heilongjiang Agricultural Sciences
基金
山西省高等学校创新创业训练资助项目[2012259]
山西省高校科技开发资助项目[20121107]
关键词
1-MCP
果蔬
贮藏保鲜
采后生理
1-MCP
fruits and vegetables
storage and fresh-keeping
postharvest physiology
