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以砀山酥梨为试材,采用不同体积分数(CK,0.5,0.75,1.0μ/L)1-甲基环丙烯(1-MCP)处理,在冷藏条件(2℃±1℃)下研究其贮藏品质和后熟生理指标变化。结果表明,1-MCP处理保持了砀山酥梨果实的新鲜度和果实的色泽(叶绿素);延缓了砀山酥梨在低温贮藏期间硬度的下降,可溶性固形物含量、总糖、可滴定酸和果实VC的下降,降低了果实的失质量率,明显推迟果实呼吸高峰的出现并降低其峰值,显著抑制果胶酶(PG)活性并维持较高过氧化物酶(POD)的活性,其中以0.5μL/L的1-MCP处理的贮藏效果最好。
Dangshan Pear was used as experimental material to study the effects of different concentrations of 1-methylcyclopropene (1-MCP) with different volume fraction (CK, 0.5, 0.75 and 1.0μ / L) Changes in storage quality and after-ripening physiological indices. The results showed that 1-MCP treatment kept the freshness of fruit and color (chlorophyll) of Dangshan Suli pear, delayed the decrease of hardness, content of soluble solid, total sugar, titratable acid and fruit during storage at low temperature VC decreased the loss rate of fruit, significantly delayed the peak of fruit respiration and decreased its peak, significantly inhibited the activity of pectinase (PG) and maintained the activity of higher peroxidase (POD), with 0.5 The 1-MCP treatment with μL / L had the best storage efficiency.