摘要
对不同预熟期处理(采收当日、次日)以及不同浓度1-MCP(50 nL/L、250 nL/L、500 nL/L)处理对南果梨常温货架期保鲜效果的影响进行试验。试验结果表明,在一定1-MCP浓度处理范围内,随着处理浓度的升高,南果梨保鲜效果越明显,采收当日处理效果优于次日处理,采收当日经1-MCP处理可延长南果梨货架期25天以上,次日处理可延长20天左右,且基本保持了南果梨风味及品质。
The effect on nanguo pear＇ s shelf-life during the normal temperature storage with the treatment of the after ripening time and the different concentration of I-MCP was studied. The results showed that as the concentration elevated, the preservation effect would more obviously within a certain range of 1-MCP. The effect of the treatment on intraday nery day was better than on the next day. The shelf-life was prolonged for more than 25 days with the treatment of 1-MCP on indraday and 20 days with the treatment on the next day. The flavor and the quality were preserved on both of that.
出处
《保鲜与加工》
CAS
2008年第1期12-15,共4页
Storage and Process
关键词
南果梨
1-MCP
常温
nanguo pear
1-MCP
normal temperature
