HU Shu-kai,HOU Jing-fang,ZHANG Dong-mei.Effect of 1-MCP Treatment on Storage Quality of Yantai Large Cherry ‘Dahongdeng’[J].Northern Horticulture,2013,37(24):142-145.
1-甲基环丙烯处理对烟台大樱桃“大红灯” 贮藏品质的影响
- Title:
- Effect of 1-MCP Treatment on Storage Quality of Yantai Large Cherry ‘Dahongdeng’
- 文章编号:
- 1001-0009(2013)24-0142-04
- 关键词:
- 1-甲基环丙烯（1-MCP）; 大樱桃; 贮藏品质
- Keywords:
- 1-MCP; large cherry; storage quality
- 分类号:
- S 662.509+.3
- 文献标志码:
- A
- 摘要:
- 以烟台大樱桃“大红灯”为试材，研究了4℃恒温条件下不同浓度1-甲基环丙烯（1-MCP）处理对大樱桃果实贮藏品质的影响。结果表明：0.2～1.0 μL/L 1-MCP处理能抑制果实硬度、可溶性固形物含量、可滴定酸含量和维生素C含量下降，促进了可溶性蛋白质含量的升高，保持果实的风味，提高果实的商品率。其中0.5 μL/L 1-MCP的贮藏效果最为明显，贮藏20 d果实的品质指标明显的优于对照及其它处理，适宜于烟台“大红灯”的贮藏保鲜。
- Abstract:
- Taking Yantai large cherry ‘Dahongdeng’ as material，the effect of 1-MCP on storage quality of cherry fruit at the constant temperature of 4℃ was studied.The results showed that 1-MCP at the concentration of 0.2~1.0 μL/L could inhibit the reduction of fruit hardness，soluble solid content，titrated acid content，and vitamin C content，and promote the soluble protein content.It kept the fruit flavor and promoted the fruit commodity rate.Of these concentrations，0.5 μL/L 1-MCP had the best effect；the quality indices of the fruits stored for 20 days were distinctly prior to those of the control and other treatments.Accordingly，0.5 μL/L 1-MCP was optimal to storage and fresh-keeping of Yantai large cherry ‘Dahongdeng’.
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备注/Memo
第一作者简介：胡树凯（1963-），男，硕士，高级讲师，现主要从事食品科学的教学工作。E-mail:fooden@163.com.
收稿日期：2013-09-09