| 1-MCP在库尔勒香梨贮藏过程中应用及其效果的研究 |
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| 引用本文： | 张 辉,庄莹莹.1-MCP在库尔勒香梨贮藏过程中应用及其效果的研究[J].中国农学通报,2007,23(2):117-117. |
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| 作者姓名： | 张 辉 庄莹莹 |
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| 作者单位： | 新疆农业大学食品科学学院,乌鲁木齐,830052 |
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| 基金项目： | 新疆农业大学采后生理及贮运教研室与美国罗门哈斯公司北京代理处合作项目 |
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| 摘 要： | 以库尔勒香梨为实验材料，研究了1-MCP(1-methylcyclopropene)不同浓度在常温和冷藏温度条件下对库尔勒香梨处理后分别对果实冷藏期间硬度、果胶甲酯酶含量、可溶性固形物含量、可滴定酸含量及呼吸速率的影响，表明了1-MCP可以有效延缓香梨采后贮藏期间硬度、果胶甲酯酶含量、可溶性固形物含量及可滴定酸含量降低的速度，并有效抑制呼吸速率，为1-MCP在香梨贮藏、保鲜中的应用提供了理论依据。
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| 关 键 词： | 辣椒 辣椒 菌肥 产量 养分 |
| 修稿时间： | 2006-10-172006-10-23 |
Effects of 1-Methylcyclopropene on the Postharvest Using of Ku'er Le Fragrant Pear |
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| Zhang Hui,Zhuang Yingying.Effects of 1-Methylcyclopropene on the Postharvest Using of Ku''''er Le Fragrant Pear[J].Chinese Agricultural Science Bulletin,2007,23(2):117-117. |
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| Authors: | Zhang Hui Zhuang Yingying |
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| Institution: | College of Food Science, Xinjiang Agricultural University Urumqi 830052 |
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| Abstract: | Fragrant pear in ku’er le were used as material to study the effect of 1-MCP(1-methylcyclopropene) on firmness ,fruit gum kinase content, dissolubility form thing content, titration sour content and respiration rate content. The result express that 1- MCP can delay the decrease on firmness, fruit gum kinase and dissolubility form thing after adopting of storing, decelerate titration sour content decrease, and can valid repress respiration rate. The study provided the dependable basis for the uses of 1-MCP in fragrant pear store and fresh keeping.. |
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| Keywords: | 1-MCP |
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