中国南方果树2025，Vol.54Issue(5)：34-39,46,7.DOI:10.13938/j.issn.1007-1431.20240424
两种温度及1-MCP对沃柑采后保鲜的影响
Effect of low temperature combined with 1-MCP treatment on storage efficiency of Orah fruits
摘要
Abstract
To investigate the effects of different storage temperatures and 1-MCP treatments on storage efficiency of Orah fruits,and provide reference for postharvest preservation of Orah fruits in Nanning,Guangxi,the ripened Orah fruits harvested in early January were used as the research objects,different storage treatments(T1:15 ℃,T2:15 ℃+0.5 u L/L 1-MCP,T3:5 ℃,T4:5 ℃+0.5 μ L/L 1-MCP)were set up to measure the weight loss rate,peel color,respiration intensity,soluble solids,ti-tratable acid,vitamin C content,fruit hardness,and decay rate after storage for 20,40,60,80,100 and 120 days,and the suit-able preservation methods were screened out based on various measurement indicators.The results showed that during the stor-age period of 40-120 days,the weight loss rate of T1 and T2 was significantly higher than that of T3 and T4,and the respiratory intensity of T1 and T2 was significantly higher than that of T3 and T4.The L*value of the peel color of T1 and T2 was significantly lower than that of T3 and T4.During the storage period of 20-120 days,the a*value and CCI value of the peel color of T1 and T2 were significantly higher than those of T3 and T4.During the storage period of 60-120 days,the soluble solids content of T1 and T2 was significantly higher than that of T3 and T4.During the storage period of 80-100 days,the solid acid ratio and vitamin C content of T1 and T2 were significantly higher than those of T3 and T4.During the storage period of 40-80 days,the fruit hard-ness of T1 was significantly lower than that of T3 and T4,and the fruit hardness of T2 was significantly lower.The fruit hardness was significantly lower than T3 and T4 only after 40 days of storage,and the decay rate during the storage period of 60-120 days was T1＞T2＞(T3≈T4).The storage effect of 5 ℃ on Orah fruits was better than that of 15 ℃,mainly due to the reduction of fruit weight loss rate and decay loss.0.5 μ L/L 1-MCP could reduce fruit respiration intensity and rot,and improve storage effi-ciency.15 ℃ could be applied for short-term storage of Orah fruits,with a storage time no more than 40 days,when combined with 0.5 μ L/L 1-MCP treatment,the effect was better.5 ℃ could be used for long-term storage Orah fruits,with a storage time up to 4 months,the effect was better when combined with 0.5 μ L/L 1-MCP.关键词
沃柑/低温/1-MCP/保鲜/果实品质/贮藏Key words
Orah/low temperature/1-MCP/preservation/fruit quality/storage引用本文复制引用
汪妮娜,廖惠红,刘福平,王茜,苏祖祥,黄宏明,黄其椿..两种温度及1-MCP对沃柑采后保鲜的影响[J].中国南方果树,2025,54(5):34-39,46,7.基金项目
广西科技重大专项(桂科AA22036002,桂科AA20108003) （桂科AA22036002,桂科AA20108003）
南宁市科技重大专项(20222065) （20222065）
广西武鸣柑橘试验站(TS202201) （TS202201）
广西农业科学院基本科研业务专项(桂农科2021YT051)资助. （桂农科2021YT051）
