摘要
用温度调节、化学药剂处理、自发限气贮藏及气调贮藏等方法来抑制冷藏条件下中华寿桃果肉褐变问题 ,研究其采后耐贮性及其综合的保鲜技术。试验结果表明 :中华寿桃果实采后室温下衰老进程较快 ,采后第7天同时出现呼吸高峰及乙烯释放高峰 ;使用浓度为1.6g·m3的1-MCP熏蒸处理后 ,在3℃条件下冷藏 ,在贮藏第50天 ,其果肉褐变指数最低为13.3 %。而气调贮藏及对照的果肉褐变指数分别为33.3%和70% ,1-MCP处理的冷藏效果好于气调贮藏。1 -MCP作为一种新型乙烯抑制剂 ,在桃贮藏期防止果肉褐变方面将有广阔应用前景。
ZHONGHUASHOUTAO peach fruits (Prunus persica L.) were used to investigate its post harvest physiology and technology of storage,temperature regulation and chemical and CA and MA were used to inhibited the flesh browning of peach.The results showed that:the process of fruit senescence was very fast and the peak of respiration and ethylene release showed up on the seventh day at room temperature after harvest. The flesh browning rate of peach treated by 1.6g·m-3 1-MCP(1-methylcyclopropene) is 13.3% in 50 days at 3℃, however, the CA and control were 33.3% and 70%, respectively. 1-MCP as a new gaseous inhibitor of ethylene action will be available for inhibiting the flesh browning of peach in the future.
出处
《沈阳农业大学学报》
CAS
CSCD
2002年第2期129-133,共5页
Journal of Shenyang Agricultural University
关键词
中华寿桃
贮期
果肉褐变
ZHONGHUASHOUTAO peach fruits
storage
browning
