摘要
以早金酥梨为试材,研究其分别经1、2、4包/10 kg的1-MCP处理后,放置在(23±1)℃室温下贮藏16 d的品质变化情况。结果表明,1-MCP处理较好地保持果实中总糖、可滴定酸和VC的含量,维持果实硬度,抑制果实的呼吸强度,降低了果实的腐烂率,提高了果实的品质,以2包/10 kg的1-MCP处理效果最好。
Using Zajinsu pear as the materials, the changes of fruit quality during 16 days storage by the treat- ment of 1, 2, 4 packs/10 kg 1-MCP concentration were studied, the fruits were storaged under （23± 1 ）℃ tem- perature. The results showed that： the content of total sugar, titratable acid and Vc were well maintained, the firmness was maintained, the respiration was suppressed, the decay rate was declined, the quality was en- hanced by the 1-MCP treatment, the concentration4 of 2 packs/10 kg had the best effect.
出处
《食品研究与开发》
CAS
北大核心
2017年第12期178-181,共4页
Food Research and Development
基金
辽宁省果树产业技术体系"采后无害化贮藏及商品化处理技术"岗位(LNGSCYTX-13/14-9)
辽宁省农业综合开发项目"辽宁优势梨新品种及优质果标准化技术集成与推广"(SNF-2014-A-07)
