摘要： 以南果梨为试材,研究1-MCP处理对贮后14d货架期的不同预熟度南果梨衰老指标的影响。结果表明:1-MCP处理显著地抑制了果实总酚含量的降低幅度及PPO、POD活性的升高,延缓果实中MDA含量和相对膜透性的增加,推迟果实的衰老进程,且未出现果皮褐变现象。结果还发现,1-MCP处理对贮前预熟5d果实防褐保鲜效果较好。
关键词:
南果梨,
1-MCP,
预熟,
衰老,
货架
Abstract: The effects of 1-MCP treatment on fruit senescence indexes of different pre-ripeness during 14 days shelf-life after refrigeration was studied,using Nanguo pear as material.The result showed that,Nanguo pear with 1-MCP treatment inhabited the decrease extent of fruit total phenol content and the rise of PPO activity and POD activity obviously,delayed the increase of MDA content and relative penetration of membrane,prolonged fruit senescence process and had not the emergence of fruit peel browning.The result also showed that,the browning inhabiton and refreshing effect of Nanguo pear with 1-MCP treatment and pre-ripeness 5 days before storage was better.
Key words:
Nanguo pear,
1-MCP,
Pre-ripeness,
Senescence,
Shel-f life
中图分类号:
杨卫东, 李江阔, 张平, 孙希生. 1-MCP处理对贮前预熟南果梨货架期间果实衰老的影响[J]. 华北农学报, 2010, 25(2): 164-167. doi: 10.7668/hbnxb.2010.02.033.
YANG Wei-dong, LI Jiang-kuo, ZHANG Ping, SUN Xi-sheng. Effects of 1-MCP Treatment on Physiology and Shelf-life Quality of Different Pre-ripeness Nanguo Pear after Storage[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2010, 25(2): 164-167. doi: 10.7668/hbnxb.2010.02.033.