摘要
研究了‘富士’苹果分别在0.00、-0.02、-0.04、-0.06MPa的大气压下处理5min,1-MCP熏蒸24h,(-1±1)℃贮藏210d的品质变化。结果表明:1-MCP和减压处理可以减缓果肉硬度下降,可以有效抑制‘富士’苹果可滴定酸、可溶性固形物含量的下降,显著抑制果实乙烯释放量,显著降低呼吸速率,保持了其贮藏期的品质,延缓其衰老速率。在供试的5个负压条件中,以-0.06MPa压强处理效果最佳。
＇ Fuji＇apple fruit were handled under various atmospheric pressure （0. 00,--0. 02,--0. 04 and --0. 06 MPa） for 5 rains respectively,and then handled with 1-MCP for 24 h, stored in （--14-1）~C for 210 days, their quality variance was examined. The results showed that 1-MCP and reducing pressure treatment could effectively sustain the fruits hardness, inhibit the decreasing titratable acid and soluble solids content, decrease ethylene release rate in fruits. As a result of which, quality of ＇ Fuji＇ apples was sustained, and aging rate was delayed. Moreover, among five low pressure, the pressure of 0. 06 MPa treatment displayed the best effect.
出处
《北方园艺》
CAS
北大核心
2012年第19期162-164,共3页
Northern Horticulture
基金
现代农业产业技术体系建设专项资金资助项目(CAR28)
甘肃省科技支撑计划资助项目(1011JKCA177)
兰州市科技计划资助项目(2010-1-263)
