据《果树学报》2012年第2期《1-MCP对不同成熟度冰温贮藏磨盘柿品质和生理的影响》(作者寇文丽等)报道,以磨盘柿为试材,探讨冰温贮藏过程中1-MCP对不同成熟度磨盘柿品质和生理的影响,测定了不同成熟度磨盘柿用1-MCP处理后在冰温贮藏过程中的贮藏品质、生理代谢及软化相关指标。结果表明,1-MCP可以有效延缓不同成熟度柿果冰温(-0.5～-0.2℃)贮藏过程中硬度、可滴定酸、维生素C含量的下降,显著抑制乙 According to “fruit tree” in 2012 the second period “1-MCP on different maturity ice disk storage persimmon persimmon quality and physiological effects” (the author Kou Wenli, etc.) reported to Persimmon persimmon as a test material to explore the ice temperature during storage 1 -MCP on the quality and physiology of Mopu Persimmon with different maturity. The storage quality, physiological metabolism and softening related indexes of Mopan persimmon with different maturity levels after storage at 1-MCP were measured. The results showed that 1-MCP could effectively delay the decrease of hardness, titratable acid and vitamin C content during storage at different maturity temperatures (-0.5 ~ -0.2 ℃)