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| 贮后催熟处理对南果梨果实生理品质的影响 | |
| 引用本文： | 苗博英,张 鹏,翟宏伟,纪淑娟,李江阔.贮后催熟处理对南果梨果实生理品质的影响[J].保鲜与加工,2013,13(1):21-24. |
| 作者姓名： | 苗博英 张 鹏 翟宏伟 纪淑娟 李江阔 |
| 作者单位： | 1. 天津市林业果树研究所,天津,300112 2. 国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 3. 沈阳农业大学食品学院,辽宁沈阳,110866 |
| 基金项目： | 国家科技支撑项目（2012BAD38B01）；天津市农业科技成果转化与推广项目（201002020） |
| 摘 要： | 以南果梨为试材，研究不同浓度（0、0．6、0．9、1．2、1．5、1．8mg／L）的乙烯利催熟处理对冷藏（0℃）60d后1-MCP处理（浓度1．0μL／L）及未处理的果实在35d货架期间生理品质的影响，以确定采后经不同处理的果实冷藏后适宜的乙烯利催熟浓度。结果表明．采用0．9mL／L浓度的乙烯利催熟未经1-MCP处理的冷藏南果梨果实硬度最低、丙二醛含量和膜相对透性最高，加速了果实的后熟进程，催熟效果最好；采用1．5mL／L浓度的乙烯利催熟经1—MCP处理的冷藏果实硬度最低，丙二醛含量、呼吸强度和乙烯释放量最高．使果实最早进入了适宜食用期，催熟效果显著好于其他处理。 |
| 关 键 词： | 南果梨 乙烯利 催熟 1-甲基环丙烯 |
Effects of Ethephon Ripening Treatment on Physiology and Quality of Nanguo Pear after Cold Storage |
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| MIAO Bo-ying , ZHANG Peng , ZHAI Hong-wei , JI Shu-juan , LI Jiang-kuo.Effects of Ethephon Ripening Treatment on Physiology and Quality of Nanguo Pear after Cold Storage[J].Storage & Process,2013,13(1):21-24. | |
| Authors: | MIAO Bo-ying ZHANG Peng ZHAI Hong-wei JI Shu-juan LI Jiang-kuo |
| Institution: | 1.Tianjin Research institute for Forestry and Pomology,Tianjin 300112,China;2.National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China;3.College of Food Science,Shenyang Agricultural University,Shenyang 110866,China) |
| Abstract: | In order to determine optimum ethephon ripening concentration of Nanguo pear with different treatments after storage, effects of different ethephon ripening concentrations （0, 0.6, 0.9, 1.2, 1.5, 1.8 mg/L） on physiology and quality of fruit with 1-MCP （1.0 μL/L）treatment and control during shelf life of 35 days after 60 days under cold storage （0℃） were studied. The results showed that, fruit with ethephon ripening concentration of 0.9 mL/L and control treatment, had the lowest hardness, the highest MDA content and membrane relative permeation ability, which accelerated fruit ripening progress after storage, and the ripening effect was the best. Fruit with ethephon ripening concentration of 1.5 mL/L and 1-MCP treatment, had lower hardness, higher MDA content, respiration intensity and ethylene production, which fruit was the earliest suitable for eat and the ripening effect was significantly better than all other treatments. |
| Keywords: | Nanguo pear ethephon ripening 1-Methylcyclopropene |
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