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翠冠梨冷藏后用1-MCP处理对货架品质的影响

DOI: 10.3969/j.issn.1000-1298.2007.12.071225, PP. 100-104

Keywords: 翠冠梨,1-MCP,货架期,品质

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Abstract:

研究了翠冠梨冷藏后用1-MCP处理对果实货架期主要生理及品质指标的影响。梨果实在2℃冷藏40d后,在20℃下分别用体积比0.5和1.0μL/L的1-MCP处理24h,然后在20℃下货架贮藏12d。结果表明,体积比1.0μL/L的1-MCP处理可显著抑制果实的呼吸强度和乙烯产生,抑制果实相对电导率和丙二醛含量的上升,延缓果实硬度、Vc和可溶性固形物含量的下降,抑制果心褐变的发生,从而保持果实品质,延长货架期。体积比0.5μL/L的1-MCP处理对果实货架期主要生理和品质指标无显著影响。这些结果表明,冷藏后用1-MCP处理梨果实对货架期保鲜具有潜在的应用前景。

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