TENG Zheng,YANG Cuifeng,YANG Tingting,et al.Fresh-keeping of Leye Red Heart Kiwi Treated by 1-MCP[J].Northern Horticulture,2021,(14):115-121.[doi:10.11937/bfyy.20205615]
1-MCP处理对乐业红心猕猴桃的保鲜效果
- Title:
- Fresh-keeping of Leye Red Heart Kiwi Treated by 1-MCP
- Keywords:
- 1-MCP; Leye red heart kiwi; fresh-keeping; quality
- 文献标志码:
- A
- 摘要:
- 以百色乐业红心猕猴桃为试材，采用果实品质指标的测定方法，研究了不同浓度1-MCP熏蒸对乐业红心猕猴桃保鲜品质的影响，以期为百色市乐业县的地理标志农产品乐业红心猕猴桃的贮藏保鲜提供参考依据。结果表明：0.75~1.00 μL·L-1 1-MCP熏蒸处理的乐业红心猕猴桃保鲜效果最佳，有效延缓果实硬度的下降速率，防止果实采后迅速软化，减缓可溶性糖和可滴定酸的流失，延缓可溶性蛋白质和维生素C的降解，同时也抑制了脯氨酸和丙二醛的积累，在贮藏期间保持较好的果实风味和品质。
- Abstract:
- The Leye red kiwi were used as material and the fruit quality index evaluate method were used.The effect of different concentrations of 1-MCP fumigation on the fresh-keeping quality of Leye red kiwi was studied in order to provide a reference for the preservation of the geographical indication agricultural product Leye red kiwi in Leye county,Baise City.The results showed that the 0.75-1.00 μL·L-1 1-MCP fumigation treatment of Leye red kiwi had the best fresh-keeping effect which effectively delayed the decrease rate of fruit firmness,prevented rapid fruit softening after harvest,and slowed down soluble sugar and TA,delayed the degradation of soluble protein and vitamin C,and at the same time inhibited the accumulation of proline and MDA,and maintained the fruit flavor and quality during storage.
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备注/Memo
第一作者简介：滕峥（1987-），男，硕士，助理研究员，现主要从事植物生理生化及病虫害防治等研究工作。E-mail:690269764@qq.com.责任作者：杨翠凤（1988-），女，博士，讲师，现主要从事植物生理生化及病虫害防治等研究工作。E-mail:1678383409@qq.com.基金项目：广西自然科学基金资助项目（2017JJB130048）;百色学院校级科研资助项目（2018KN05）;百色学院作物栽培课程群建设资助项目（2016KCQ05）。收稿日期：2020-12-30