摘要
以黄冠梨为试材,研究常温贮藏条件下不同浓度的1-MCP对黄冠梨褐心病的控制效果。结果表明,1-MCP处理能够较好的抑制果实褐心病发病率与发病指数,延迟果实成熟过程,抑制果实的软化。其中,浓度为1.5μL/L的1-MCP对黄冠梨褐心病控制效果最好,且能较好地保持果实品质。
The control effects on browning heart of Huangguan pears with different concentrations of 1-MCP are studied. The result shows that 1-MCP treatment can better inhibit fruit browning heart disease incidence and disease index,delay fruit ripening,and inhibiting fruit softening. Among them,the concentration of 1.5 UL/L 1-MCP has the best browning heart disease control effect and to better maintain the fruit quality,so it is suitable concentration of 1-MCP treatment for Huangguan Pears.
出处
《甘肃农业科技》
2016年第5期16-19,共4页
Gansu Agricultural Science and Technology
基金
农业部公益性行业专项(201303075)
甘肃省农业科学院农业科技创新专项(2013GAAS39)
甘肃省农业科学院果蔬贮藏保鲜与精深加工科研创新团队建设项目(2014GAAS03)部分内容
关键词
黄冠梨
1-MCP
褐心病
控制效果
Huangguan Pear
1-MCP
Browning heart
Preservation effect
