| 1-甲基环丙烯对水蜜桃的贮藏品质的影响 |
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| 引用本文： | 朱金薇,冯江涛,延卫.1-甲基环丙烯对水蜜桃的贮藏品质的影响[J].中国农业科技导报,2010,12(4):73-77. |
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| 作者姓名： | 朱金薇 冯江涛 延卫 |
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| 作者单位： | (西安交通大学能源与动力工程学院环境科学与工程系, 西安 710049) |
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| 摘 要： | 以水蜜桃为试材,研究了低温贮藏和1 μL/L、5 μL/L、10 μL/L三种不同浓度1-MCP处理对水蜜桃采后贮藏品质特性的影响。结果表明,1-MCP处理和低温贮藏相结合能够很好的延缓水蜜桃的后熟和衰老过程,1 μL/L的1-MCP处理能够很好的保持水蜜桃果实中的可溶性固形物、可滴定酸和淀粉的含量,而5μL/L、10 μL/L的1-MCP浓度仅对保持水蜜桃的硬度效果明显,对果实中的可溶性固形物、可滴定酸和淀粉的含量无明显影响。
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| 关 键 词： | 1-甲基环丙烯(1-MCP) 水蜜桃 贮藏 品质 |
| 收稿时间： | 2010-01-28 |
| 修稿时间： | 2010-05-14 |
Effects of 1-Methylcyclopropene on Stored Fruit Quality of Juicy Peaches |
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| ZHU Jin-wei,FENG Jiang-tao,YAN Wei.Effects of 1-Methylcyclopropene on Stored Fruit Quality of Juicy Peaches[J].Journal of Agricultural Science and Technology,2010,12(4):73-77. |
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| Authors: | ZHU Jin-wei FENG Jiang-tao YAN Wei |
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| Institution: | (Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xian Jiaotong University, Xian 710049, China) |
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| Abstract: | Juicy peaches were used to investigate the effects of 1 μL/L, 5 μL/L and 10 μL/L 1-methlcyclopropene on stored fruit quality at low temperature. The results indicated that combination of 1-methylcyclopropene treatment and storage at low temperature could distinctively delay after ripening and senescence. The treatment of 1-MCP, at concentration of 1 μL/L, can outstandingly retain the contents of soluble solids, titratable acid and starch. The treatment of 1-MCP at concentrations of 5 μL/L and 10 μL/L can only keep the firmness of juicy peaches, but have no distinct effects on the contents of soluble solids, titratable acid and starch. |
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| Keywords: | 1-methylcyclopropene(1-MCP) juicy peach preservation quality |
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