摘要
以无花果果实为试材,研究了1-甲基环丙烯(1-Methlcyclopropene)对果实贮藏品质及采后生理指标的影响。在室温(20±0.5)℃下采用浓度为0、1.0、1.5、2.0μL/L的1-MCP对无花果果实处理24h,处理后的果实在低温(0±0.5)℃条件下贮藏。研究结果表明:与对照果实相比,1-MCP处理延缓了果实硬度和VC含量的下降,抑制了果实的呼吸强度,减少了乙烯释放量,从而保持了果实的贮藏品质,延缓了无花果成熟与衰老进程,延长了贮藏时间,其中以1.5μL/L处理的效果较好。
The effect of 1-methlcyclopropene on postharvest physiology and storage quality of fig（ Ficus carica L. cv.） fruits were investigated.Fig fruits were treated with 0,1.0,1.5,2.0 μL /L 1-MCP for 24h at room temperature（ 20 ± 0.5） ℃ and then stored at low temperature（ 0 ± 0.5） ℃.The results showed that 1-MCP treatment obviously delayed the decrease of firmness and VC content compared with the control. Moreover,1-MCP significantly inhibited respiration rate and the ethylene production.The optimal concentration of 1-MCP was 1.5μL /L for storage of fig fruits. It was suggested that treatment with 1-MCP could extend the storage life of fig fruits and improve the storage quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期339-341,共3页
Science and Technology of Food Industry
