不同浓度1-MCP处理对库尔勒香梨采后生理及贮藏品质的影响

Effects of 1-MCP Treatment on Postharvest Physiology and Quality of Korla Fragrant Pear Fruit

以库尔勒香梨(Pyrus sinkiangensis Yü)为材料,采用0.25、0.50、1.00、5.00μL/L 1-MCP处理,贮藏于-1.5~0℃、相对湿度90%~95%的冷库中,研究其对香梨采后生理及品质的影响。结果表明,1.00μL/L 1-MCP处理可以显著降低果实呼吸速率,抑制果皮油渍化指数的上升,保持果实的可溶性固形物含量,延缓果实硬度、维生素C含量、可滴定酸含量和果皮色度角的下降。用浓度为1.00μL/L 1-MCP处理香梨,可减少香梨油渍化现象的发生,可有效保持果实品质。

The Korla fragrant pear fruits(Pyrus sinkiangensis Yü)was were used as test materials to investigate the effect of 0.25μL/L,0.50μL/L,1.00μL/L,and 5.00μL/L 1-MCP treatment on their postharvest physiology qualities and physiologies quality of fragrant pear fruit duringcoldduring cold storage(-1.5 ℃-0 ℃,relative humidity 90%-95%),in browning to provide a theoretical basis for the storage technology for fragrant pear.The results showed that compared with the control,fragrantcontrol,the respiration rate of fragrant pear fruits treated with 1.00μL/L 1-MCP dropped also significantly delayed appeared the respiration rate,inhibit and their greasiness level index rise was inhibited.In addition,in addition,1.00μL/L 1-MCP treatment can could better maintained the fruits' soluablesoluble solids content,and firmness,and prevent vitamin C content,titritable acidity content and Hue-angle of the pear from dropping.So it is was recommended that 1-MCP concentration should be 1.00μL/L,to reduce the phenomenon of fragrant pear greasiness,which might effectively keep and it is maintained the qualities quality of postharvest fruits.