摘要
以"金红"苹果果实为试材,采用1.0μL·L-1浓度的1-甲基环丙烯(1-MCP)处理果实,研究了常温(20±1)℃条件下,1-MCP处理对"金红"苹果果实采后生理和贮藏品质的影响。结果表明:与对照(CK,1-MCP处理浓度为0)相比,1.0μL·L-1 1-MCP处理可有效抑制"金红"苹果常温贮藏期间果实呼吸强度和乙烯释放量,推迟或抑制果实呼吸高峰和乙烯释放高峰的出现,显著(P≤0.05)降低果实的乙醇和乙醛含量,减轻细胞膜的透性,降低果实腐烂率。并且1-MCP能有效抑制果皮返糖发亮和底色转黄,保持果皮红黄鲜艳度,明显抑制果实硬度、维生素C和可滴定酸含量的下降,较好维持贮藏中后期果实的SSC。采用1-MCP处理可以将"金红"苹果常温贮藏期从9~12 d延长到30 d,仍能保持较好的外观和内在品质。
Using ’Golden-red’ apple fruit as raw material to study the effects of 1-MCP(1-methylcyclopropene,1.0 μL·L-1) treatment on postharvest physiology and storage quality of ’Golden red’ apples at normal temperature(20±1)℃.After the ’Golden-red’ apple fruits were stored under the normal temperature library(20±1)℃.The results showed 1.0 μL·L-1 1-MCP treatment could effectively inhibit the increase of fruits respiration intensity and ethylene release,delay or inhibit the appearance of fruit respiration peaks and ethylene release peaks,significantly reduce the content of ethanol and acetaldehyde,reduce the cell membrane permeability and decay rate of the fruit.The results also showed that 1-MCP could effectively delay the increase of peel brightness and the turning of the background color to yellow,maintain the freshness of the peel,significantly maintain the fruit firmness,vitamin C and titrable acid content,and better maintain the soluble solid content of fruits in the middle and later stage of storage.Using 1-MCP treatment,the storage period of ’Golden-red’ apple at normal temperature could be extended from about 9-12 days to 30 days,and still maintain a good appearance and internal quality.
作者
王志华
王文辉
佟伟
刘佰霖
王阳
贾朝爽
WANG Zhihua;WANG Wenhui;TONG Wei;LIU Bailin;WANG Yang;JIA Chaoshuang(Research Institute of Pomology,Chinese Academy of Agricultural Sciences,Xingcheng,Liaoning 125100)
出处
《北方园艺》
CAS
北大核心
2019年第23期122-128,共7页
Northern Horticulture
基金
中国农业科学院科技创新工程资助项目(CAAS-ASTIP-2016-RIP)
中央级公益性科研院所基本科研业务费专项资助项目(Y2017PT22)
