摘要
以云南石林县‘次郎’甜柿为试验材料,用0.5μL/L,1.0μL/L,1.5μL/L三种浓度的1-MCP进行处理,在15℃条件下贮藏,研究果实成熟软化过程中果肉硬度、果实呼吸强度、可滴定酸、可溶性固形物、失重率、色差、Vc含量等生理变化,探讨了1-MCP对果实成熟衰老的控制及其作用机理.比较处理结果表明:1-MCP可以有效抑制柿果呼吸强度,保持柿果硬度,延缓色泽由绿到红的转变,抑制Vc含量的下降,延缓柿果成熟衰老,有效延长了柿果的货架期和贮藏期,保持了柿果实的鲜食品质与风味,其中浓度1.0μL/L处理组在延长柿果贮藏期上优于其他两种浓度的处理组.
In this paper,the effect of three consistencies of 1-MCP（0.5μL/L,1.0μL/L,1.5μL/L） on respiration,color,firmness,weight loss,total soluble solid content,Vc,and soluble tannin of ＂Jiro＂ persimmon which was stored at 15℃ was investigated.This paper also discussed the control effects on ripeness and the mechanism of 1-MCP.The results showed that 1-MCP treatment effectively inhibited the changes of respiration,changes of fruit firmness,Vc and significantly delayed ripening and softening of persimmon,the change of color from green to red,and extended shelf-life and kept fresh quality and flavor of persimmon.Application of 1.0μL/L 1-MCP treatment has a better effect.
出处
《佳木斯大学学报（自然科学版）》
CAS
2008年第3期421-424,427,共5页
Journal of Jiamusi University：Natural Science Edition
基金
(10702060a020207)
