LI Yu-mei,XIE Min-hua,ZHANG Jun,et al.Effects of 1-MCP and Hypobaric Intensity on Quality of ‘Fuji’Apple[J].Northern Horticulture,2012,36(19):162-164.
1-MCP和不同强度减压处理对‘富士’苹果贮藏品质的影响
- Title:
- Effects of 1-MCP and Hypobaric Intensity on Quality of ‘Fuji’Apple
- 文章编号:
- 1001-0009(2012)19-0162-03
- Keywords:
- 1-MCP; hypobaric intensity; ‘Fuji’ apple; quality
- 分类号:
- S 661.109+.3
- 文献标志码:
- A
- 摘要:
- 研究了‘富士’苹果分别在0.00、-0.02、-0.04、-0.06 MPa的大气压下处理5 min，1-MCP熏蒸24 h，（-1±1）℃贮藏210 d的品质变化。结果表明：1-MCP和减压处理可以减缓果肉硬度下降，可以有效抑制‘富士’苹果可滴定酸、可溶性固形物含量的下降，显著抑制果实乙烯释放量，显著降低呼吸速率，保持了其贮藏期的品质，延缓其衰老速率。在供试的5个负压条件中，以-0.06 MPa压强处理效果最佳。
- Abstract:
- ‘Fuji’apple fruit were handled under various atmospheric pressure (0.00，-0.02，-0.04 and -0.06 MPa) for 5 mins respectively，and then handled with 1-MCP for 24 h，stored in (-1±1)℃ for 210 days，their quality variance was examined.The results showed that 1-MCP and reducing pressure treatment could effectively sustain the fruits hardness，inhibit the decreasing titratable acid and soluble solids content，decrease ethylene release rate in fruits.As a result of which，quality of ‘Fuji’ apples was sustained，and aging rate was delayed.Moreover，among five low pressure，the pressure of 0.06 MPa treatment displayed the best effect.
参考文献/References:
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备注/Memo
第一作者简介：李玉梅（1978-），女，甘肃天水人，本科，助理研究员，研究方向为农产品贮藏与加工。E-mail：axi_li@126.com.