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以西州密25号哈密瓜为试材,采用三种不同类型(国产粉剂、国产片剂、进口细颗粒剂)和不同浓度的1-MCP熏蒸处理15~18 h,研究对低温(6~8℃)贮藏条件下21 d哈密瓜果实的抗性生理及贮藏品质的影响。结果表明,在整个贮藏期内,以经过B1(进口1包/箱)、A2(国产片剂2片/箱)、C3(国产粉剂70 mg/m3)处理的果实硬度下降值较低;SSC有明显的升高;失重率较小;能提高SOD和CAT活性;有效保持西州密25号哈密瓜的贮藏品质。其中进口1-MCP保鲜剂的保鲜效果略优于国产的1-MCP产品。
To study the effect of low temperature (6 ~ 8 ℃) on the effects of low temperature (6 ~ 8 ℃) ) On the physiological and storage quality of 21-day-old Cantaloupe melon under storage condition. The results showed that during the whole storage period, the decrease of hardness of fruit treated with B1 (1 bag / box), A2 (2 tablets / box made in China) and C3 (domestic powder 70 mg / m3) Significantly increased; weight loss rate is small; can increase the activity of SOD and CAT; effectively maintain the quality of the cantaloupe 25 West. The preservation effect of imported 1-MCP preservative is slightly better than that of domestic 1-MCP.