摘要
以西洋梨品种早红考密斯为试材,研究了不同浓度1-MCP(0.5、1.0μl/L)处理对不同温度条件下果实贮藏保鲜效果及货架期的影响。结果表明:常温(25±5℃)及低温(0±1℃)条件下,1-MCP处理均可抑制果实硬度和可溶性固形物含量的下降,延缓果实后熟和衰老,延长果实货架期;同时,1-MCP处理均可降低两种贮藏条件下的果实腐烂率,提高果实鲜食品质,且1.0μl/L处理效果更好。
Using Pyrus communis L. ‘Comice＇ as material, the effects of 1 - MCP （0.5,1.0 μl/L） treatment on preservation effect and shelf-life under different temperatures were studied. The results indica-ted that the decreases of fruit hardness and soluble solid content were inhibited, fruit maturation and senes-cence were delayed and shelf - life was extended by 1 - MCP treatment under room temperature （25 ± 5 ℃ ） and low temperature （0 ± 1 ℃ ）. The fruit rotting rate was reduced and the fresh fruit quality was improved by 1 - MCP treatment under two temperatures, and 1.0 μl/L 1 - MCP had better effects.
出处
《山东农业科学》
2013年第9期99-103,共5页
Shandong Agricultural Sciences
基金
山东省科技发展计划项目(2010GNC10926)
2012山东省农业重大应用技术创新资金项目
现代梨产业技术体系项目(nycytx-29-31)
