摘要
采用0.5μL/L1-MCP在23℃处理番茄12h后在23℃条件下贮藏,结果表明,1-MCP处理的果实呼吸强度比对照降低50%以上,并明显抑制果皮转色。另外1-MCP有利于番茄可溶性固形物、可滴定酸含量的保持及果实腐烂率降低。室温条件下处理比对照货架期延长7天。
MCP (1-methylcyclopropene) strongly inhibited respiration of tomato at very low concentration. Treatment for 12 h with 0.5 μL/L 1-MCP at 23℃ then stored at 23℃, tomato respiration reduced more than 50%, tomato treated with 1-MCP exhibited less color change and were greener than controls, 1-MCP treatment also resulted in less soluble solid content, titratable acidity loss and less decay during storage, shelf life of tomato was extended 7 days than that of control at room temperature.
出处
《保鲜与加工》
CAS
2002年第2期12-13,共2页
Storage and Process
