摘要
以宁波地区主栽品种"红阳"猕猴桃为试材,研究了不同处理对猕猴桃低温贮藏期间果实品质和生理生化特征的影响。结果表明,1-MCP显著降低果实的呼吸强度;MA延缓V_c下降抑制MDA升高;1-MCP+MA明显提高"红阳"猕猴桃品质,减缓了其衰老进程,可较好地保持果实硬度、可溶性固形物含量及可滴定酸。
To determine the effect of the different treatment on quality as well as physiological and bio-chemical characteristics during cold storage,a Ningbo variety of actinnida deliciosa of ＂Red sun＂ kiwifruit was studied.Results showed that 1-MCP could significantly reduce rate of respiration content of fruit,MA could significantly improve VCcontent,significantly restrained increases of 3,4-methylenedioxyamphetamine（MDA）.In addition,1-MCP ＋MA was favorable for keeping ＇red sun＇ kiwifruit quality,delayed time to respiration and ethylene peaks,helped to improve fruit firmness,soluble solids content and titratable acidity content.
出处
《食品研究与开发》
CAS
北大核心
2016年第4期176-179,共4页
Food Research and Development
基金
宁波市农科教结合项目(2013NK37)
"十二五"国家科技支撑计划子课题(2012BAD38B01)
宁波市创新创业(2013C920023)
宁波市农科院院长基金
鄞州区科技攻关(鄞科[2013]107号)
