摘要
研究1-MCP(1-甲基环丙烯)处理对苹果果实呼吸强度、硬度、叶绿素、可滴定酸、可溶性固形物含量以及果实外观和风味的影响。试验表明,1-MCP可明显降低苹果果实呼吸强度,延迟果实呼吸高峰出现,减缓果实硬度和酸度下降,减少果皮叶绿素分解,同时还明显地抑制了果实衰老,对延长“津轻”苹果的货架寿命,保持果实的货架期质量起到重要的作用。
Harvested‘Tsugaru’apples were treate d with0,250,500and1000nL/L of1-methylcyclopropene(1MCP)and we re subse-quently held at ambient temperature up to35days.The results indica ted that1-MCP delayed fruit ripening and senescence by decreasing respiration rate,decreased the loss of fruit firmness and acidity.Chlorophyll in the fruit skin was also inhibited by application of1-MCP.There was a strong relationsh ip between senescence and firmness,titratable acid and chlorophyll.The results implied that1-MCP can pro-long the shelf life of‘Tsgaru’apples after harve st and improve storage quality dramatically.
出处
《保鲜与加工》
CAS
2003年第3期16-18,共3页
Storage and Process
