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Effect of 1-MCP Treatments on ‘Zaojinsu’ Pear Quality During Low Temperature Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年19
Page:
155-159
Research Field:
Publishing date:

Info

Title:
Effect of 1-MCP Treatments on ‘Zaojinsu’ Pear Quality During Low Temperature Storage
Author(s):
LI Hongjun; HAN Yingqun; GUO Dan; JIANG Xiaoyan; ZHOU Hui; HAO Yi
Liaoning Institute of Pomology,Yingkou,Liaoning 115009
Keywords:
‘Zaojinsu’ pear; 1-MCP; low temperature storage; quality
PACS:
-
DOI:
10.11937/bfyy.20170266
Abstract:
‘Zaojinsu’ pear was used as test materials,treated with 0.0(CK),1.0,2.0,4.0 μL?L-1 1-MCP respectively,and then storaged in (0±0.5)℃ for 105 days,the quality changes of ‘Zaojinsu’ pear were studied.The results showed that different concentrations of 1-MCP treatment significantly inhibited the synthesis of ethylene,reduced the respiration intensity,kept titratable acid content and vitamin C content,maintained the hardness,improved the quality of fruit,but had no significant effect on total soluble solids content.1-MCP treatment had significant storage effect on ‘Zaojinsu’ pear,2.0 μL?L-1 was the best concentration.

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Last Update: 2017-10-16