摘要
以黄冠梨果实为试材,研究1-甲基环丙烯(1-MCP)处理对不同采收期黄冠梨常温贮藏褐心病发生的控制效果及相关品质指标变化。结果表明:1-MCP处理能显著抑制黄冠梨常温贮藏期间果心褐变的发生,降低果实贮藏期间的呼吸速率,抑制乙烯释放速率,推迟乙烯释放高峰出现的时间,保持较好的果实硬度,延缓果实可滴定酸、可溶性固形物含量的下降,较好地保持黄冠梨果实的品质,保鲜效果显著。且1-MCP对黄冠梨褐心的控制效果与成熟度密切相关。
The control effects of 1-methylcyclopropene （1-MCP） treatment on browning heart and related quality indexes at room storage of Huangguan pears with different maturity were studied. The results showed that the treatment of 1-MCP can significantly inhibited the occurrence of brown heart, the respiration rate and ethylene production rate, and postponed the climacteric time for ethylene, 1-MCP treatment also maintain good fruit firmness, delayed the loss of titratable acid and soluble solids content of the pears, and better to keep the quality of Huangguan pear. 1-MCP treatment had obvious keeping-flesh effect. The effects of 1 -MCP control browning heart are closely related to the maturity of Huangguan pear.
出处
《食品与机械》
CSCD
北大核心
2016年第1期110-113,共4页
Food and Machinery
基金
农业部公益性行业专项(编号:20130375)
甘肃省农业科学院农业科技创新专项(编号:2013GAAS39)
甘肃省农业科学院果蔬贮藏保鲜与精深加工科研创新团队建设项目(编号:2014GAAS03)
关键词
黄冠梨
1-MCP
不同采收期
褐心病
保鲜效果
Huangguan pear, 1-MCP
different harvest
browning heart
preservation effect
