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以‘红香酥’梨果实为试材,研究了常温(20℃)条件下,不同浓度1-MCP处理对果实呼吸强度、乙烯释放量、果实品质和果实腐烂及风味的影响。结果表明:与对照相比,1-MCP处理能明显抑制贮藏期间‘红香酥’果实呼吸强度和乙烯释放量;1-MCP处理能明显延缓‘红香酥’果皮转黄,提高果皮色泽和亮度,提高好果率,贮藏后期保持较好的果实品质和风味,延长贮藏期;1-MCP处理对‘红香酥’果实硬度的影响不明显。常温(20℃)条件下,经0.5μL/L和1.0μL/L 1-MCP处理,‘红香酥’贮藏期可延长12 d以上,果实商品价值好。
The effects of 1-MCP treatment on the respiration rate, ethylene emission, fruit quality, fruit decay and flavor of fruit were studied under the conditions of 20 ℃. The results showed that 1-MCP treatment could significantly inhibit the respiration rate and ethylene emission of ’Hongxiangzhu’ during storage compared with the control; 1-MCP treatment could significantly delay the yellowing of ’Hongxiangzhang’ Brightness, good fruit rate, keeping good fruit quality and flavor during the later storage and prolonging the storage period. The effect of 1-MCP treatment on the firmness of Hongxiangzhang was not obvious. Under the conditions of normal temperature (20 ℃), the storage time of ’Hongxiangzhu’ was prolonged by more than 12 days with 0.5μL / L and 1.0μL / L 1-MCP treatment, and the value of the commercial products was good.