ZHAO Jun.Effects of 1-MCP Treatment on Physiological Properties and Quality of Apple Fruit Stored in Soil Cave[J].Northern Horticulture,2013,37(17):125-129.
1-MCP处理对土窑洞贮藏苹果生理特性及品质的影响
- Title:
- Effects of 1-MCP Treatment on Physiological Properties and Quality of Apple Fruit Stored in Soil Cave
- 文章编号:
- 1001-0009(2013)17-0125-05
- Keywords:
- 1-MCP; apple; soil cave; storage; fruit quality; physiological property
- 分类号:
- S 661.1
- 文献标志码:
- A
- 摘要:
- 以寺河山“红富士”苹果为试材，研究了0.1、1.0 μL/L 1-MCP处理对土窑洞贮藏苹果生理特性及相关品质指标的影响。结果表明：在土窑洞贮藏条件下，1-MCP处理可以有效抑制“红富士”苹果呼吸强度和乙烯释放速率，延缓果实硬度和可滴定酸含量的下降，减少失重率，增加好果率，贮藏期可达到150 d，商品果率达95%，对照87%。与0-1 μL/L处理相比，1-0 μL/L 1-MCP处理效果更理想。
- Abstract:
- Taking‘Red Fuji’apple fruit in Sihe Mountain as experimental material,the effect of 0.1,1.0 μL/L 1-MCP treatment on the physiological characteristics and some quality indexes of apple fruits in soil cave were studied.The results showed that under the condition of soil cave storage,l-MCP treatment effectively inhibited the respiratory rate and ethylene production rate,retarded the descending of fruit firmness and titratable acid,reduced the weight loss rate and increased the good fruit rate.Storage period was up to 150 days,the good fruit rate with 1-MCP treatment reached 95%,with control 87%.Compared with 0.1 μL/L 1-MCP treatment,fruits treated with 1.0 μL/L 1-MCP could get better effect.
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备注/Memo
作者简介：赵君（1985-），女，本科，助教，研究方向为园艺采后生理。E-mail:smxzj5@126.com.
收稿日期：2013-04-10