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以“脱骨”李为试材,采用常温贮藏方法,研究不同浓度1-MCP对“脱骨”李贮藏期品质和采后生理的影响。结果表明:不同浓度1-MCP均可降低果实的呼吸速率及其峰值,抑制乙烯释放,有效延缓硬度、可滴定酸含量、维生素C含量的下降速率,减少果实腐烂率,延长货架期,但对可溶性固形物含量影响不显著。此外,不同浓度1-MCP处理的效果也存在差异。在0~2.0μL/L浓度范围内,以1.5μL/L与2.0μL/L处理抑制呼吸速率和乙烯释放效果最明显,但2.0μL/L的烂果率较高。综合比较认为,1.5μL/L的1-MCP处理果实效果最好。
The effects of different concentrations of 1-MCP on the quality and post-harvest physiology of “silage” plum during the storage period were studied using The results showed that different concentrations of 1-MCP could reduce the respiration rate and peak of fruit, inhibit the release of ethylene, effectively delay the rate of decrease of hardness, titratable acidity and vitamin C content, reduce fruit decay rate and prolong the shelf life, Soluble solids content had no significant effect. In addition, different concentrations of 1-MCP treatment effect is also different. In the concentration range of 0 ~ 2.0 μL / L, the effects of respiration rate and ethylene release were the most obvious at 1.5 μL / L and 2.0 μL / L, but the rate of rotting fruit at 2.0 μL / L was higher. According to the comprehensive comparison, 1-MCP treated with 1.5 μL / L had the best effect.