DIAO Chun-ying,GAO Xiu-rui,WANG Zhe.Effect of 1-MCP on the Fresh-keeping of Fresh-cut Eggplant[J].Northern Horticulture,2015,39(06):123-126.[doi:10.11937/bfyy.201506034]
1-MCP对鲜切茄子的保鲜效果
- Title:
- Effect of 1-MCP on the Fresh-keeping of Fresh-cut Eggplant
- Keywords:
- 1-MCP; fresh-cut eggplant; fresh-keeping
- 文献标志码:
- A
- 摘要:
- 以鲜切“茄杂10号”长茄为试材，采用1.0 μL/L 1-MCP对其进行熏蒸处理，研究1-MCP对鲜切茄子贮藏期间各项生理指标和品质的影响。结果表明：1.0 μL/L 1-MCP处理在常温下（15℃）能有效抑制鲜切茄子呼吸强度的上升，维持产品硬度、可滴定酸含量，降低产品失重率及褐变指数，延长鲜切茄子的保鲜期。
- Abstract:
- Taking fruits of eggplant “Qieza No.10” cultivars as materials，the fresh-keeping effect of 1.0 μL/L 1-MCP on the fruits of fresh-cut eggplant were studied.The results showed that at room temperature(15℃)，the 1.0 μL/L 1-MCP could control the fruits’ respiratory intensity，retain the contents of titratable acid，remain the hardness，meanwhile reduce the rate of weight loss and browning index extend the fresh-keeping of eggplant.
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备注/Memo
第一作者简介：刁春英（1973-），女，硕士，讲师，现主要从事果蔬贮运加工的教学与研究工作。E-mail:jingmaochunying-d@126.com. 责任作者：高秀瑞（1973-），男，硕士，副研究员，现主要从事蔬菜育种及品质检测工作。E-mail:xiurui-g@126.com. 基金项目：国家大宗蔬菜产业技术体系石家庄综合试验站资助项目（CARS-25-G-05）。