1-MCP及延迟预冷处理对库尔勒香梨采后品质的影响

Effect of 1-MCP and delay precooling on quality of postharvest Korla fragrant pear

目的:以库尔勒香梨为试验材料,采用1-MCP处理及延迟预冷,研究其对库尔勒香梨采后品质的影响,确定对香梨品质无明显影响的最大延迟预冷时间,为香梨贮藏保鲜提供理论依据。方法:以库尔勒香梨为试材,1-MCP处理后,采后进入预冷时间为0、2、6、8、10 d后,预冷温度为0℃,贮藏于-1.5℃、RH95%的条件下,定期测定果实硬度、可溶性固形物含量、色度角、呼吸速率、Vc含量、细胞膜渗透率的变化。结果:香梨经过1-MCP处理后,延迟预冷8 d及以上时,同延迟预冷时间6 d相比,其在整个的贮藏期间果实硬度及果皮色度角明显下降,果实可溶性固形物和Vc含量大幅减少,果实呼吸强度显著提升。而延迟预冷6 d及以下的香梨能够很好地保证果实其品质,各品质指标变化不大,在合理范围之内。结论:经1-MCP处理的香梨,在延迟预冷6 d及以下时;不经1-MCP处理的对照组香梨在延迟预冷4 d及以下时,对其品质无明显影响。

Objective：Research the effect of 1-MCP and delay precooling on quality of postharvest Korla fragrant rear,To explore the maximum delay time of no significant effect on the quality of fragrant pear,Provide the theoretical basis for the storing and retain freshness of fragrant pear.Method：Korla fragrant pears were used to investigate the effect of 1-MCP treatment,delay precooling 0,2,6,8,10 d then store in 0 ℃ conditions.Research the change of fruit firmness,soluble solid content,chromaticity angle,respiratory rate,Vc content,cell membrane permeability.Results：Pear were treatmented by 1-MCP,delays precooling 8 d or more,compared with the 6 d,during the whole storage,fruit firmness and chromaticity angle,soluble solid content,Vc content is substantially reduced,significantly improve fruit respiration rate.Delay precooling 6 d or below,fragrant pear can be very good to ensure the quality of its fruit,each quality index does not have much change,within a reasonable range.Conclusion：Fragrant pear with 1-MCP treatment,When the delay precooling 6 d and below,Fragrant pear without 1-MCP treatment,When the delay precooling 4 d and below,Fragrant pear quality will not be affected.