1-MCP不同处理浓度对不同品种软枣猕猴桃果实贮藏效果的影响(一)

Dosage Effects of 1-MCP Treatments on the Storage Quality of Different Species of Kiwifruit(Ⅰ)

以软枣猕猴桃品种‘魁绿’、‘苹绿’和‘馨绿’为试材,研究低温(1~2℃)下不同1-MCP处理浓度对软枣猕猴桃鲜果贮藏保鲜品质的影响研究。针对不同品种,筛选到最适1-MCP处理浓度,其中‘魁绿’1-MCP最适处理浓度为1.5 g/L、贮藏期为49 d;‘苹绿’1-MCP最适处理浓度为1.0 g/L、贮藏期为70 d;‘馨绿’1-MCP最适处理浓度为2.5 g/L、贮藏期为63 d。

In order to study different concentrations of 1-MCP treatments on the quality of fresh kiwifruit at low temperature(1-2℃),the different species of Actinidia arguta,such as‘Kuilv’,‘Pinglv’and‘Xinlv’,were assessed after treatments.In this study,the optimal concentration of 1-MCP treatment was selected according to different varieties.The optimum concentration of 1-MCP on‘Kuilv’,‘Pinglv’and‘Xinlv’was 1.5μg/L for 49 days of storage,1.0μg/L for 70 days of storage and 2.5μg/L for 63 days of storage,respectively.