不同浓度的1-MCP处理对鄂北冬枣低温贮藏品质的影响

Effects of Different Concentration of 1-MCP on Quality of Winter Jujube in Northern Hubei under Cold Storage

以鄂北冬枣为试验材料,研究0、500、1 000、1 500 n L/L浓度的1-MCP对鄂北冬枣贮藏过程中果实品质的影响。结果表明:1-MCP冷藏处理能够明显抑制果实的腐烂,延缓果实硬度,可溶性固形物含量、VC含量及可滴定酸含量降低,并能减缓果实水分散失。综合来看,以500 n L/L处理对维持冷藏期间果实的保鲜效果较好。

The winter jujube produced in northern Hubei was taken as experiment material to research the effects of 1-MCP（0, 500, 1 000, 1 500 n L/L） on the quality of them when stored. Results showed that treatments of 1-MCP could obviously inhibit the decay of fruit, defer the decline of firmness as well as the going down of soluble solids content, VCcontent and titratable acid content. Also, they can slow down water loss rate of the fruit. Taken together, 500 n L/L were better to keep fruit fresh under cold storage.