常温贮藏条件下1-甲基环丙烯对柿子品质的影响

Effects of 1-Methylcyclopropene on Storage Quality of Persimmons at Normal Temperature

以"盒柿"和"牛心柿"为试材,采用密闭熏蒸法,研究了12%1-甲基环丙烯(1-MCP)发气剂有效成分用量分别为0.5、1.0、1.5、2.0mg·L^(-1)时对2种柿子常温贮藏品质的影响,以期为1-MCP在柿子上的合理使用提供参考依据。结果表明:果实转色期采收并于当日利用有效浓度为1.0～1.5mg·L^(-1)的1-MCP发气剂密闭熏蒸处理16h以上,而后移入贮藏室内常温保存,可有效延缓柿果果肉硬度降低进程,延长"盒柿"和"牛心柿"的贮藏期和货架期,并保持良好的口感品质。

＇He＇ persimmon and ＇Niuxin＇ persimmon were used as test materials,and using the closed fumigation method to investigate the effects of different concentrations of 12% 1-MCP GE on normal temperature storage quality with the content of active components of 0.5,1.0,1.5,2.0 mg·L^-1,so as to provide a theoretical basis and technical guidance for the rational use of 1-MCP on persimmon.The results showed that when the content of active components of 1.0^-1.5 mg·L^-1 were applied by airtight fumigation treatment for more than 16 hours at harvesting day,and then transfer into the normal temperature storage room.They could effectively reduce the fruit softening and delay the hardness decreased process of persimmon fruit,extend the storage period and shelf life of ‘He＇persimmon and ＇Niuxin＇ persimmon,and keep good quality.