| 1-MCP处理对巴仁杏冷藏期间生理特性的影响 |
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| 引用本文： | 孙守文,王静,刘凤兰,陶秀冬,古丽米热.1-MCP处理对巴仁杏冷藏期间生理特性的影响[J].新疆农业科学,2011,48(6):1049-1055. |
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| 作者姓名： | 孙守文 王静 刘凤兰 陶秀冬 古丽米热 |
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| 作者单位： | 1. 新疆林业科学院,乌鲁木齐,830000
2. 新疆农业大学食品与药学学院,乌鲁木齐,830052 |
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| 基金项目： | 新疆维吾尔自治区科技兴新项目"不同用途杏良种筛选及高效栽培技术推广" |
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| 摘 要： | 【目的】研究1-MCP(1-甲基环丙烯)处理对巴仁杏冷藏期间生理特性的影响。【方法】设置0、0.1、1.0和5.0μL/L 1-MCP溶液对巴仁杏杏果进行处理,置于0℃条件下冷藏,测定巴仁杏果实冷害率、冷害指数、细胞膜渗透率、丙二醛(MDA)含量、过氧化氢酶(CAT)活性、过氧化物酶(POD)活性、多酚氧化酶(PPO)活性。【结果】1μL/L处理能够较好地降低杏果的冷害率和冷害指数,抑制MDA含量的上升;0.1μL/L处理对于保持CAT活性效果较明显;1和5μL/L处理可以有效降低冷藏期间POD活性和PPO的活性,对减轻果实褐变效果较好。【结论】1-MCP处理巴仁杏可以有效降低杏果的冷害情况,而以1μL/L处理效果较好。
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| 关 键 词： | 巴仁杏 1-MCP 生理特性 |
Effects of 1-MCP Treatments on the Physiological Characteristics of Armeniaca vulgaris 'barenxung' in Refrigerated Storage |
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| SUN Shou-wen,WANG Jing,LIU Feng-lan,TAO Xiu-dong,Gulimirel.Effects of 1-MCP Treatments on the Physiological Characteristics of Armeniaca vulgaris 'barenxung' in Refrigerated Storage[J].Xinjiang Agricultural Sciences,2011,48(6):1049-1055. |
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| Authors: | SUN Shou-wen WANG Jing LIU Feng-lan TAO Xiu-dong Gulimirel |
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| Institution: | SUN Shou-wen1,WANG Jing2,LIU Feng-lan1,TAO Xiu-dong1,Gulimire1(1.Xinjiang Academy of Forestry Sciences,Urumqi 830000,China,2.College of Food Science,Xinjiang Agricultural University,Urumqi 830052,China) |
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| Abstract: | 【Objective】This paper intends to study the effects of 1-MCP(1-Methylcyclopropene) treatments on the physiological characteristics of apricot fruit of A.vulgaris 'Barenxing' in refrigerated storage.【Method】The apricot fruits of A.vulgaris 'barenxing' were refrigerated at 0℃ under three different 1MCP concentration treatments(0,0.1,1.0,5.0 μL/L).This study measured the chilling injury rate,chilling index,membrane permeability,MDA content,CAT content,POD content and PPO content of the apricot fruits.【Result】The treatment of 1.0 μL/L concentration 1-MCP could decreased the chilling injury rate and chilling injury index of the apricot fruits,and inhibit the increasing of MDA content.The treatment of 1.0 μL/L concentration 1-MCP could maintain the CAT activities obviously.Both treatments of 1.0 and 5.0 μL/L concentration 1-MCP could reduce the POD and PPO activities under refrigerated storage,and lighten the browning of apricot fruits effectively.【Conclusion】 1-MCP can reduce cold injury case of apricot fruits of A.vulgaris 'barenxing' and the most suitable concentration was 1.0 μL/L. |
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| Keywords: | Armeniaca vulgaris 'barenxing' 1-MCP physiological characteristics |
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