摘要
为了探讨采后猕猴桃果实的保鲜途径,以"秦美"猕猴桃为材料,研究不同浓度1-MCP处理对(0±1.0)℃贮藏的"秦美"猕猴桃生理、生化和品质的影响,得出较优的处理浓度及范围,为1-MCP在猕猴桃采后贮藏保鲜中的应用提供技术依据。结果表明:5种浓度1-MCP处理中,1.00μL/L1-MCP处理的猕猴桃保鲜效果最好,其次是0.10、10.00和100.00μL/L3种处理,它们的差异不明显;保鲜效果最差的是0.01μL/L1-MCP处理,仅略优于对照。较优的1-MCP处理浓度范围0.10～10.00μL/L,其中1.00μL/L1-MCP处理方法保鲜的效果最好。
To explore the preservation of Postharvest fruits, ＂Qin mei＂ kiwifruit were studied the effects of different 1-MCP concentration on ripening behavior and quality,while the fruits were stored at （0＋1.0） ℃ ,aiming to find a optimum concentration and optimum concentration range and laying to the theoretical and practical foundation of the application of 1-MCP to the storage of kiwifruit. The results showed that： the fresh-keeping effect of kiwifruit with 1.00 μL/L I-MCP treatment was the best in the five 1-MCP treatments, then was 0.10 μL/L, 10.00 μL/L, and 100 μL/L 1-MCP treatments, and there was no significant difference between the three treatments. The worst treatment is 0.01 μL/L 1-MCP treatments,but the effect is better than the control. This study suggested that the optimum concentration range was 0.10- 10.00 p.L/L, and preservation effect of kiwifruits with 1.00 μL/L 1-MCP treatment was the best.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第1期107-111,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
陕西省农业攻关项目(No.2011K01-16)
