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据《西北农业学报》2013年第3期《10-MCP对不同品种猕猴桃果实冷害的调控作用》(作者王玉萍等)报道,研究了1-MCP对不同品种猕猴桃果实冷害的调控作用,为1-MCP在猕猴桃贮藏保鲜方面提供理论和应用依据。以红阳、华优和徐香三种猕猴桃果实为试验材料,用0.5μL·L-1的1-MCP在20℃下处理果实24小时,然后将其在0℃下贮藏90天,分析处理后的丙二醛(MDA)含量及乙烯释放情况。0.5μL·L-1的
According to “Northwest Agricultural Journal” 2013 the third period “10-MCP on different varieties of Actinidia chinensis fruit chilling injury regulation” (by Wang Yu-ping, etc.) reported that 1-MCP on different varieties of Actinidia chinensis fruit chilling injury regulation for 1- MCP in kiwifruit provide theoretical and application basis. The fruits of Hongyang, Huayou and Xuxiang were used as test materials, and the fruits were treated with 0.5μL·L-1 1-MCP at 20 ℃ for 24 hours, then stored at 0 ℃ for 90 days. Malondialdehyde (MDA) content and ethylene release. 0.5 μL · L-1 of