摘要
以金冠、乔纳金、红富士和津轻苹果果实为试材,在常温(20±1℃)条件下,研究了不同浓度的1-MCP(1-甲基环丙烯)对果实呼吸强度、硬度、可滴定酸、叶绿素、淀粉指数和可溶性固形物含量的影响。结果表明,与对照相比,1-MCP可以明显降低果实的呼吸强度,延迟果实呼吸高峰的出现,从而抑制果实的后熟与衰老。1-MCP处理明显地减缓了果实硬度和酸度的下降,减少了叶绿素降解和淀粉的分解和转化。在贮藏期间,1-MCP处理增加了乔纳金和红富士果实苦痘病的发生。果实硬度、可滴定酸和果皮叶绿素的变化有极显著的相关性,与果实品质变化密切相关。
MCP,an inhibitor having an ethylene action,was applied to4apple cultivars,Golden Delicious,Jonagold,Red Fuji and Tsugaru,after harvest at ambient temperature(20±1)℃.1-MCP gas concentrations used were250nL/L,500nL/L and1000nL/L generated from measured amount of Smartfresh TM powder(0.14%).The results indicated that1-MCP could dramatically affect the physiological changes after treatment.It delayed fruit ripening and senescence process by reducing respiration rate,decreased the loss of fruit firmness and maintained higher fruit acidity.Chlorophyll in the fruit skin and starch in fruit were also inhibited.It increased the incidence of bitter pit of Jonagold and Red Fuji apples.The results indi-cated that there was a significant relationship among firmness,titratable acid and chlorophyll,and their changes correlated with quality degradation.The results implied that1-MCP can prolong the shelf life and maintain the quality of apples after harvest and improve storage quality.
出处
《果树学报》
CAS
CSCD
北大核心
2003年第1期12-17,共6页
Journal of Fruit Science
