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作者研究了常温(20℃)和冷藏(0℃)条件下,1-MCP处理对‘岳帅’苹果采后贮藏品质的影响。结果表明,1.0μL/L1-MCP处理能较好地保持‘岳帅’苹果的果实硬度,延缓果实可溶性固形物和可滴定酸含量的下降,能较好地保持果实的外观颜色和风味,常温下(20℃)1-MCP处理果实贮藏时间在85d以上,而对照果实为55d左右。冷藏条件下(0℃),1-MCP处理果实能贮藏200d以上,对照果实则在140d左右。
The authors studied the effect of 1-MCP treatment on post-harvest storage quality of Yue-Shuai apple at room temperature (20 ℃) and cold storage (0 ℃). The results showed that 1.0 μL / L 1-MCP treatment could maintain the fruit firmness of ’Yue Shuai’ apples well, retard the decline of soluble solid content and titratable acid content of fruits, and maintain the appearance color and flavor of fruits well. Under the (20 ℃) 1-MCP treatment, the fruit storage time was above 85d, while the control fruit was about 55d. Under cold storage condition (0 ℃), fruit of 1-MCP could be stored for more than 200 days and control fruit was about 140 days.