食品工业科技2013，Vol.34Issue(12)：300-304,5.
不同浓度1-PentCP处理对芒果常温贮藏生理品质的影响
Effect of treatment with different concentrations of 1-PentCP on physiological quality of mango fruit stored in ambient temperature
摘要
Abstract
Effect of treatment with 1,5,50μL/L 1-pentylcyclopropene (1-PentCP) on postharvest physiology and quality of green mature mango(Mangifera indica L.) fruits stored 20h in ambient temperature(20±2)℃ were investigated.Results showed that all the treatments slowed down the decline of fruit firmness,delayed the occurrence time of respiratory peak for 3d compared with the control,reduced the rise of SSC and MDA content,decreased the titratable acid,inhibited POD and PPO activities.It was suggested that 1-PentCP could be candidates to control ethylene action of mango fruit during postharvest storage for agricultural practice.Treatment effect with 50μL/L 1-PentCP was better than others.关键词
芒果/1-PentCP/贮藏/品质/生理Key words
mango/ 1-pentylcyclopropene (1-PentCP) / storage/ quality/ physiological分类
轻工纺织引用本文复制引用
孙炳新,何晓慧,孙海娟,徐方旭,冯叙桥..不同浓度1-PentCP处理对芒果常温贮藏生理品质的影响[J].食品工业科技,2013,34(12):300-304,5.基金项目
渤海大学人才引进基金项目(BHU20120301) （BHU20120301）
国家自然科学基金项目(30972064) （30972064）
辽宁省科技厅重点项目(2008205001) （2008205001）
沈阳农业大学高端人才引进基金项目(SYAU20090107). （SYAU20090107）
