中国食品学报2013，Vol.13Issue(1)：107-111,5.
猕猴桃贮藏保鲜过程中1-MCP处理临界浓度的研究
Study on the 1-MCP Critical Concentration on Storage and Fresh-keeping of Kiwifruit
摘要
Abstract
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 1-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 μL/L, and preservation effect of kiwifruits with 1.00 μL/L 1-MCP treatment was the best.关键词
猕猴桃/1-MCP处理/贮藏/乙烯Key words
Kiwifruit/ 1-MCP treatment/ storage/ Ethylene引用本文复制引用
任亚梅,唐远冒,李光辉,宋小青,张艳宜..猕猴桃贮藏保鲜过程中1-MCP处理临界浓度的研究[J].中国食品学报,2013,13(1):107-111,5.基金项目
陕西省农业攻关项目(No.2011K01-16) （No.2011K01-16）
