安徽农业科学2009，Vol.37Issue(33)：16738-16740,3.
1-MCP处理对不同预熟南果梨贮后生理及货架品质的影响
Effects of 1-MCP Treatment on Physiology and Shelf-life Quality of Nanguo Pear with Different Pre-ripeness Degree after Storage
摘要
Abstract
[Objective] The purpose was to study the effect of 1-MCP treatment on the change law for the physiology and shelf-life quality of Nanguo pear fruit with different pre-ripeness degree after refrigeration. [Method] With Nanguo pear as the tested material, the harvested fruits were treated with 1.0 μl/L 1-MCP at root temperature (20-25 ℃) for 18h, and then the treated fruits were again treated for pre-ripeness for 0, 5, 10 d resp. before the refrigeration to study the effect of 1-MCP treatment on the change law for the physiology and storing quality of Nanguo pear fruit with different pre-ripeness degree during shelf-life stage after refrigeration [Result] 1-MCP treatment reduced the respiration rate and endogenous ethylene formation amount of Nanguo pear fruits obviously, inhabited the decrease of fruit firmness, delayed the color-changing of fruit peel, made for the fresh-keeping of fruit stem, resisted the emergence of fruit decay and core browning and extended the shelf-life of fruits after storage remarkably. The various indexes of the 1-MCP-treated fruits with pre-ripeness treatment for 5 d before storage were better than that with pre-ripeness treatment for 10 d. [Conclusion] After Nanguo pear fruits were treated with 1-MCP, the treated fruits were again treated with pre-ripeness for 5 d before storage was suitable for long term storage and that treated with pre-ripeness for 10 d before storage was suitable for medium and short term storage.关键词
南果梨/1-MCP/预熟/生理/货架品质Key words
Nanguo pear/1-MCP/ Pre-ripeness/ Physiology/ Shelf-life quality分类
农业科技引用本文复制引用
杨卫东,李江阔,张平,孙希生..1-MCP处理对不同预熟南果梨贮后生理及货架品质的影响[J].安徽农业科学,2009,37(33):16738-16740,3.基金项目
国家科技支撑项目(2006BAD30B01). （2006BAD30B01）
