LI Hongjun,HAN Yingqun,GUO Dan,et al.Effect of 1-MCP Treatments on ‘Zaojinsu’ Pear Quality During Low Temperature Storage[J].Northern Horticulture,2017,41(19):155-159.[doi:10.11937/bfyy.20170266]
不同浓度1-MCP处理对“早金酥”梨低温贮藏品质的影响
- Title:
- Effect of 1-MCP Treatments on ‘Zaojinsu’ Pear Quality During Low Temperature Storage
- 关键词:
- “早金酥”梨; 1-甲基环丙烯(1-MCP); 低温贮藏; 品质
- Keywords:
- ‘Zaojinsu’ pear; 1-MCP; low temperature storage; quality
- 文献标志码:
- A
- 摘要:
- 以“早金酥”梨为试材，经不同浓度（0.0(CK)、1.0、2.0、4.0 μL?L-1）1-MCP处理后，放置在（0±0.5）℃条件下贮藏105 d，研究其品质变化。结果表明：不同浓度1-MCP处理均显著抑制了果实乙烯的合成，降低了果实呼吸强度，较好地保持了果实中可滴定酸含量和维生素C含量，维持了果实硬度，提高了果实的品质，但对果实可溶性固形物含量的变化无明显的影响。1-MCP处理对“早金酥”梨贮藏保鲜效果显著，以2.0 μL?L-1的1-MCP处理效果最好。
- Abstract:
- ‘Zaojinsu’ pear was used as test materials,treated with 0.0(CK),1.0,2.0,4.0 μL?L-1 1-MCP respectively,and then storaged in (0±0.5)℃ for 105 days,the quality changes of ‘Zaojinsu’ pear were studied.The results showed that different concentrations of 1-MCP treatment significantly inhibited the synthesis of ethylene,reduced the respiration intensity,kept titratable acid content and vitamin C content,maintained the hardness,improved the quality of fruit,but had no significant effect on total soluble solids content.1-MCP treatment had significant storage effect on ‘Zaojinsu’ pear,2.0 μL?L-1 was the best concentration.
参考文献/References:
[1]李俊才,刘成,王家珍,等.优质早熟梨新品种‘早金酥’[J].北方果树,2012(1):58.
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备注/Memo
第一作者简介：李宏军（1968-），男，本科，助理研究员，现主要从事梨栽培技术推广及贮藏保鲜等研究工作。E-mail:lgslhj@163.com.