摘要
以中华寿桃为试材,研究了1-甲基环丙烯(1-MCP)对采后桃果实品质的影响。结果表明,在20℃下,以0.1μL/L的1-MCP处理桃果24h,能有效地延缓贮藏期间(贮藏温度2℃)桃果实硬度的下降。以浓度0.5～1μL/L的1-MCP处理桃果24h,可显著地抑制果实硬度和可滴定酸含量的下降,同时也延缓了可溶性果胶含量的上升。以浓度1μL╱L的1-MCP处理桃果12、24或48h,其结果显示,处理桃果24h的效果明显优于12或48h的处理。
Effect of 1-Methylcyclopropene (1-MCP) on postharvest peach quality was studied with Zhonghua shoutao as experimental material. Peach fruit was treated with different concentration of 1-MCP before storage. Inhibition of peach softening was observed by treating the fruit with 0. 1μL/L of 1-MCP at 20℃ for 24 h. Deceases in Levels of firmness and ti-tratable acid in peach were significantly reduced by treating the fruit with 0.5-1μL/L 1-MCP for 24h before storage at 2℃ . At the same time , the increase in soluble pectin content was also slow down. The treating time was 24h better than 12h or 48h with luL/L of 1-MCP.
出处
《中国食品学报》
EI
CAS
CSCD
2003年第3期55-59,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
北京市自然科学基金资助项目(No.6012010)
