| 李国鹏,吴铭涎,林景新,李甜子,魏长宾,乔健.不同浓度1-MCP处理对番石榴采后常温贮藏品质的影响[J].中国南方果树,2020,49(6): |
| 不同浓度1-MCP处理对番石榴采后常温贮藏品质的影响 |
| Effects of 1-Methylcyclopropene(1-MCP) Treatments at Different Concentrations on Keeping Quality of of Postharvested Guava Fruit |
| 投稿时间：2020-03-02 修订日期：2020-04-28 |
| DOI： |
| 中文关键词: 番石榴 1-MCP 保鲜 果实品质 |
| 英文关键词:guava 1-MCP keeping quality fruit quality |
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| 摘要点击次数: 1811 |
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| 中文摘要: |
| 探讨不同浓度1-MCP(0、0.5、1.0和1.5μL/L)处理12h对在(25±2)℃、相对湿度85%下贮藏的‘四季桃’番石榴果实保鲜效果的影响。贮藏期间测定了果皮色差a*、b*、L*值和色调角h值,果实失重率,果实乙烯释放量及可溶性固形物等营养品质的变化。结果表明:与对照果实相比,1-MCP处理可显著的抑制贮藏过程中番石榴果实的失重率、推迟果实乙烯的释放高峰、延缓果实的黄化进程；不同浓度的1-MCP处理对‘四季桃’番石榴果实的保鲜效果不同,其中1.0μL/L 1-MCP处理12 h的保鲜效果最好,在(25±2)℃下贮藏时,‘四季桃’果实未出现明显的乙烯释放高峰。因此认为,浓度为1.0μL/L的1-MCP处理12 h可以作为‘四季桃’番石榴果实在(25±2)℃、相对湿度85%下贮藏保持其果实品质、延长其贮藏寿命的最适宜的浓度条件。 |
| 英文摘要: |
| In the present study, the effects of 1-methylcyclopropene (1-MCP) at different concentrations (0, 0.5, 1.0, 1.5 μL/L) on keeping quality of harvested ‘Sijitao’ guava (Psidium Guajava L) fruit during storage at rome temperature (25±2)℃ and 85% relative humidity after 12 h treatment were investigated. During fruit storage, the changes of chroma values (a*, b*, L*) and hue angle (h), weight loss, ethylene production, total solid content and organoleptic evaluation of quality of guava fruit were determined. The results showed that compared with the control fruit, the 1-MCP treatments lowered the weight loss, delayed the ethylene production and delayed the yellowing process. Among the above 1-MCP treatments, 1.0 μL/L 1-MCP treatment had the optimal fresh-keeping effects. Those findings demonstrated that 1.0 μL/L 1-MCP could be used as the optimum concentration for prolonging the storage life and maintaining the quality of guava fruit during storage at(25±2) ℃and 85% relative humidity. |
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