摘要
以红灯大樱桃作为试材,研究在(0±0.5)℃贮藏条件下5种不同处理方式(CK,0.5μL/L1-MCP,1μL/L1-MCP,0.5μL/L1-MCP+30mg/LC1O_2,1μL/L1-MCP+20mg/LC1O_2)对大樱桃果实贮藏品质的影响。结果表明,1-MCP+C1O_2协同处理相对于1-MCP单独处理,能够减缓樱桃果实硬度、可溶性固形物含量、可滴定酸含量、维生素C含量下降,抑制果实呼吸强度,保持果实口感风味,果实腐烂率明显降低,延缓果实衰老并延长贮藏保鲜期,且以0.5μL/L1-MCP+30mg/L ClO_2的效果最为显著。
The large cherry variety Hongdeng was selected as test material. The effects of different treatments （CK, 0.5 μL/L1-MCP, 1μL/L1-MCP, 0.5 μL/L1-MCP＋30 mg/LCl02, 1 μL/L1-MCP＋20 mg/LC102） on postharvest physiology and quality of Hongdeng large cherry fruits were studied during storage at （0±0.5） ℃.The results showed that, compared with single 1-MCP treatment, the treatment of 1-MCP combined with C102 could slow down the decrease of pericarp firmness, soluble solid content, titratable acid content and vitamin C content, inhibit the intensity of respiration, significantly reduce rotting rate, keep the original taste and flavor, delay senescence and prolong storage period. The optimal condition for treatment was 0.5 μL/L1-MCP＋30 mg/LClO2.
出处
《冷藏技术》
2017年第4期27-31,26,共6页
Journal of Refrigeration Technology
