摘要
试验以低温贮藏3个月出库的库尔勒香梨为研究对象,采用1.0μL/L的1-MCP(1-methylcyclopropene,1-MCP)对其进行处理并贮藏于室温条件下(25±1℃),研究1-MCP处理对库尔勒香梨货架期软化的影响,为延长香梨货架期提供技术支撑。结果表明:与对照组相比,1-MCP处理可以使货架期内的香梨贮藏保持较高的硬度,抑制可溶性固形物含量升高的速度,推迟呼吸高峰,延缓了香梨果实可溶性果胶含量的增加,减缓原果胶含量的下降,抑制香梨纤维素酶、β-半乳糖苷酶和果胶甲酯酶的活性。因此,使用1.0μL/L的1-MCP处理库尔勒香梨,可延缓其软化。
The present study aims to investigate the effect of 1.0μL/L1-MCP treatment on the Korla Pear,which is after stored at low temperature,for 3 months and stored at room temperature(25±1℃).The effects of 1-MCP treatment on the shelf life softening of Korla Pear were studied in the hope of providing technical support for prolonging the shelf life of Korla Pear.The results showed that:Compared with the control group,the pear treated with 1-MCP could maintain high hardness,the rate of soluble solid content was inhibited,the respiratory peak was delayed,the activity of cellulase,β-galactosidase and Pectin methyl esterase was inhibited,and the softening of pear was delayed.Therefore,the softening of Korla Fragrant Pear can be delayed by 1.0μL/L 1-MCP treatment.
作者
刘汝婧
李学文
张婷
刘峰娟
LIU Ru-jing;LI Xue-wen;ZHANG Ting;LIU Feng-juan(College of Food and Pharmaceutical Sciences,Xinjiang Agricultural University,Urumqi830052,China;Research Institute of Agro-products Storage and Processing,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Research Institute of Agricultural Quality Standards&Testing Technology,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)
出处
《新疆农业大学学报》
CAS
2021年第5期375-381,共7页
Journal of Xinjiang Agricultural University
