| 1-MCP处理对歇马杏采后保鲜效果的影响 |
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| 引用本文： | 姜云斌,佟伟,王文辉,督兴日,夏玉静,王志华.1-MCP处理对歇马杏采后保鲜效果的影响[J].辽宁农业科学,2009(2):6-9. |
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| 作者姓名： | 姜云斌 佟伟 王文辉 督兴日 夏玉静 王志华 |
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| 作者单位： | 中国农业科学院果树研究所,辽宁,兴城,125100 |
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| 摘 要： | 以歇马杏为试材，研究1-甲基环丙稀（1-MCP）对歇马杏采后贮藏品质特性的影响。结果表明：使用1．0μl／L浓度的1-MCP熏蒸处理歇马杏，能明显降低果实乙烯释放量和呼吸速率，很好地保持果实的硬度，延缓果实可溶性固形物和可滴定酸含量的下降，降低果实腐烂率，能较好保持果实的颜色和风味。
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| 关 键 词： | 歇马杏 1-甲基环丙稀 乙烯释放量 呼吸强度 |
Effects of 1-MCP on Post-harvest Storage Quality of Xiema Apricot |
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| JIANG Yun-bin,TONG Wei,WANG Wen-hui,DU Xing-ri,XIA Yu-jing,WANG Zhi-hua.Effects of 1-MCP on Post-harvest Storage Quality of Xiema Apricot[J].Liaoning Agricultural Sciences,2009(2):6-9. |
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| Authors: | JIANG Yun-bin TONG Wei WANG Wen-hui DU Xing-ri XIA Yu-jing WANG Zhi-hua |
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| Institution: | ( Fruit Institute, Chinese Academy of Agricultural Sciences, Xingcheng, Liaoning 125100) |
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| Abstract: | Xiema apricot fruit was used to investigate the effect of 1-MCP on post-harvest storage quality. The results showed that 1.0 μl/L 1-MCP treatment could significantly decrease the rates of respiration and ethylene production, delay the loss of fruit ascorbic acid content and total soluble solids, reduce the rates of fruit rot, obviously keep the fruit firmness, color and flavor. |
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| Keywords: | Xiema apricot 1-MCP Ethylene production rate Respiration rate |
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