| 1-MCP处理对韭菜采后贮藏生理和品质的影响 |
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| 引用本文： | 史萌,郑秋丽,高丽朴,左进华,关文强,王清.1-MCP处理对韭菜采后贮藏生理和品质的影响[J].保鲜与加工,2019,19(3):58-63. |
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| 作者姓名： | 史萌 郑秋丽 高丽朴 左进华 关文强 王清 |
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| 作者单位： | 北京市农林科学院蔬菜研究中心,农业部蔬菜产后处理重点试验室,果蔬农产品保鲜与加工北京市重点试验室,农业部华北地区园艺作物生物学与种质创制重点试验室,农业部都市农业(北方)重点试验室,北京100097;天津商业大学生物技术与食品科学学院,天津300134;北京市农林科学院蔬菜研究中心,农业部蔬菜产后处理重点试验室,果蔬农产品保鲜与加工北京市重点试验室,农业部华北地区园艺作物生物学与种质创制重点试验室,农业部都市农业(北方)重点试验室,北京100097;天津商业大学生物技术与食品科学学院,天津,300134 |
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| 基金项目： | 国家重点研发计划项目（2016YFD0400901）；国家大宗蔬菜产业体系建设项目（CARS-23-E-02）；国家科技支撑计划课题（2015BAD16B01） |
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| 摘 要： | 采用0.5μg/mL1-MCP熏蒸处理韭菜,研究1-MCP采后处理对20℃、RH80%~85%贮藏期间韭菜品质和生理指标影响。结果表明:与去离子水熏蒸组相比,1-MCP处理能维持韭菜贮藏期间的感官品质,减缓可溶性固形物、VC、叶绿素含量的下降速度,抑制失重率、呼吸强度、丙二醛含量的上升;在保持过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)活性的同时,还能有效抑制过氧化物酶(POD)活性。1-MCP处理可有效延缓韭菜衰老速度,维持贮藏品质。
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| 关 键 词： | 韭菜 1-MCP 采后生理 保鲜 |
Effects of 1-MCP Treatment on Storage Physiology and Quality of Postharvest Chinese Chive |
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| SHI Meng,ZHENG Qiu-li,GAO Li-pu,ZUO Jin-hua,GUAN Wen-qiang,WANG Qing.Effects of 1-MCP Treatment on Storage Physiology and Quality of Postharvest Chinese Chive[J].Storage & Process,2019,19(3):58-63. |
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| Authors: | SHI Meng ZHENG Qiu-li GAO Li-pu ZUO Jin-hua GUAN Wen-qiang WANG Qing |
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| Institution: | (Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences,Key Laboratory ofthe Vegetable Postharvest Treatment of Ministry of Agriculture,Beijing Academy of Agriculture and ForestrySciences,Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,Key Laboratory of Biology andGenetic Improvement of Horticultural Crops (North China),Ministry of Agriculture,Key Laboratory of UrbanAgriculture (North),Ministry of Agriculture,Beijing 100097,China;Biotechnology and Food Science Academy,Tianjin University of Commerce,Tianjin 300134,China) |
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| Abstract: | SHI Meng;ZHENG Qiu-li;GAO Li-pu;ZUO Jin-hua;GUAN Wen-qiang;WANG Qing(Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences,Key Laboratory ofthe Vegetable Postharvest Treatment of Ministry of Agriculture,Beijing Academy of Agriculture and ForestrySciences,Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,Key Laboratory of Biology andGenetic Improvement of Horticultural Crops (North China),Ministry of Agriculture,Key Laboratory of UrbanAgriculture (North),Ministry of Agriculture,Beijing 100097,China;Biotechnology and Food Science Academy,Tianjin University of Commerce,Tianjin 300134,China) |
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| Keywords: | Chinese chive 1-methylcyclopropene (1-MCP) postharvest physiology preservation |
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