论文部分内容阅读
据《北方园艺》2013年第24期《1-甲基环丙烯处理对烟台大樱桃“大红灯”贮藏品质的影响》(作者胡树凯等)报道,以烟台大樱桃“大红灯”为试材,研究了4℃恒温条件下不同浓度1-甲基环丙烯(1-MCP)处理对大樱桃果实贮藏品质的影响。结果表明,1-MCP 0.2~1.0μL/L处理能抑制果实硬度、可溶性固形物、可滴定酸和维生素C含量的下降,促进可溶性蛋白质含量的升高,保持果实风味,提高果实商品率。其中,1-MCP 0.5μL/L的贮藏效果最明显,贮藏20天
According to “Northern Horticulture” 2013 No. 24 “1-methylcyclopropene treatment of Yantai big cherry ” red light “storage quality” (author Hu Shukai, etc.) reported that the Yantai cherry “red light ”Was used to study the effect of 1-MCP on the quality of cherry fruit stored at 4 ℃. The results showed that 1 ~ MCP 0.2 ~ 1.0μL / L inhibited the decrease of fruit firmness, soluble solids, titratable acidity and vitamin C content, promoted the increase of soluble protein content, maintained the fruit flavor and increased the fruit commodity rate. Among them, 1-MCP 0.5μL / L storage effect of the most obvious, storage for 20 days