摘要
以灵武长枣为试材,采收后经1-MCP(1-甲基环丙烯)处理,在0℃条件下贮藏,定期测定果实品质和生理生化指标,以期研究对其贮藏效果的影响。结果表明,1μL/L1-MCP处理可以显著地保持果实硬度,抑制VC含量、可滴定酸含量和失重率的下降。0℃条件下贮藏90天时,果实硬度达6.5kg/cm2,VC含量为253.9mg/100g,可滴定酸含量为0.275%,失重率4.9%;显著地降低PPO和ADH活性,贮藏末期分别为1.287U和22.0U;延迟灵武长枣果实的后熟与衰老,低温贮藏90天后好果率达到75.5%。
Lingwu Long Jujube fruits were exposed to 1μL/L 1-methylcyclopropene （1-MCP）, then stored at 0℃. The results showed that 1-MCP treatment effectively inhibited the decreases of fresh firmness, VC content, TA content and water loss, as the firmness was 6.5 kg/cm^2, the VC content was 253.9 mg/100 g, the titratable acid was 0.275%, the water loss was 4.9% after stored at 0℃ for 90 d. In addition, 1-MCP treatment increased the PPO activity, and decreased the ADH activity, as the PPO and ADH activity were 1.287 U and 22.0 U in the last storage period, respectively. 1-MCP could delay the ripening and senescence of Lingwu Long Jujube fruits, the rate of good fruit was 75.5% when stored at 0℃ for 90 d.
出处
《保鲜与加工》
CAS
2009年第5期15-18,共4页
Storage and Process
关键词
1-甲基环丙烯
灵武长枣
保鲜
采后生理
1-methylcyclopropene
Lingwu long jujube
preservation
postharvest physiology
