摘要
研究了500 nL/L和1 000 nL/L的1-甲基环丙烯(1-Methylcyclopropene,1-MCP)对新高梨(Pyrus pyrifolia Nakai)冷藏和货架期间品质的影响。结果表明,1-MCP对新高梨冷藏期间果实硬度下降速率抑制不明显,但可以维持在冷库中贮藏120、150、180 d后货架期间果实的硬度;1-MCP对新高梨冷藏期间的可溶性固形物含量(SSC)和可滴定酸(TA)含量影响不明显;1 000 nL/L处理可以维持新高梨冷藏期间维生素C含量;此外,1-MCP还可以明显抑制新高梨冷藏期间呼吸作用和乙烯释放速率,抑制前期果实丙二醛(MDA)含量和多酚氧化酶(PPO)活性,显著降低贮藏180 d后7 d货架期间新高梨的腐烂率,其中500 nL/L处理的腐烂率低于1 000 nL/L的处理。
The niikata pear were treated by 500 nL/L and 1 000 nL/L 1-MCP to study the effects of 1-methylcyclopropene（1-MCP） on the qualities of pear fruit（Pyrus pyrifolia Nakai） during cold storage.The results showed that the decrease of fruit firmness could not be inhibited by 1-MCP during cold storage,but the fruit firmness during shelf life could be maintained after the fruits were cold storage for 120 days,150 days and 180 days.No significant differences were found on the soluble solid content（SSC） and titratable acid（TA） content of pear fruit during cold storage in all treatments.The vitamin C content could be maintained by 1 000 nL/L 1-MCP.In addition,the respiration and ethylene release rate of niikata pear during cold storage were inhibited significantly by 1-MCP,and thus the malondialchehyche（MDA） content and polyhenoloxidase（PPO） activity were also inhibited,then the pear decay rate during 7 days shelf life after cold storage for 180 days was significantly reduced.The decay rate in which treated by 500 nL/L 1-MCP was less than that of 1 000 nL/L 1-MCP.
出处
《湖北农业科学》
北大核心
2012年第17期3812-3815,共4页
Hubei Agricultural Sciences
基金
山东理工大学博士启动基金项目(411010)
关键词
1-甲基环丙烯
新高梨
贮藏品质
1-Methylcyclopropene
niikata pear（Pyrus pyrifolia Nakai）
storage quality
