›› 2010, Vol. 12 ›› Issue (4): 73-77.DOI: 10.3969/j.issn.1008-0864.2010.04.14

• 863课题进展 • 上一篇    下一篇

1-甲基环丙烯对水蜜桃的贮藏品质的影响

朱金薇,冯江涛,延卫   

  1. (西安交通大学能源与动力工程学院环境科学与工程系, 西安 710049)
  • 收稿日期:2010-01-28 修回日期:2010-05-14 出版日期:2010-08-15 发布日期:2010-06-21
  • 通讯作者: 延卫,教授,博士生导师,研究方向为有机合成。E-mail:yanwei@mail.xjtu.edu.cn
  • 作者简介:朱金薇,硕士研究生,研究方向为有机合成。E-mail:weiwei.pipi@stu.xjtu.edu.cn。
  • 基金资助:

    国家863计划项目(2008AA10Z307)资助。

Effects of 1-Methylcyclopropene on Stored Fruit Quality of Juicy Peaches

ZHU Jin-wei, FENG Jiang-tao, YAN Wei   

  1. (Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xian Jiaotong University, Xian 710049, China)
  • Received:2010-01-28 Revised:2010-05-14 Online:2010-08-15 Published:2010-06-21

摘要:

以水蜜桃为试材,研究了低温贮藏和1 μL/L、5 μL/L、10 μL/L三种不同浓度1-MCP处理对水蜜桃采后贮藏品质特性的影响。结果表明,1-MCP处理和低温贮藏相结合能够很好的延缓水蜜桃的后熟和衰老过程,1 μL/L的1-MCP处理能够很好的保持水蜜桃果实中的可溶性固形物、可滴定酸和淀粉的含量,而5μL/L、10 μL/L的1-MCP浓度仅对保持水蜜桃的硬度效果明显,对果实中的可溶性固形物、可滴定酸和淀粉的含量无明显影响。

关键词: 1-甲基环丙烯(1-MCP);水蜜桃;贮藏;品质

Abstract:

Juicy peaches were used to investigate the effects of 1 μL/L, 5 μL/L and 10 μL/L 1-methlcyclopropene on  stored fruit quality at low temperature. The results indicated that combination of 1-methylcyclopropene treatment and storage at low temperature could distinctively delay after ripening and senescence. The treatment of 1-MCP, at concentration of 1 μL/L, can outstandingly retain the contents of soluble solids, titratable acid and starch. The treatment of 1-MCP at concentrations of 5 μL/L and 10 μL/L can only keep the firmness of juicy peaches, but have no distinct effects on the contents of soluble solids, titratable acid and starch.

Key words: 1-methylcyclopropene(1-MCP), juicy peach, preservation, quality

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