【摘要】 研究了温度和1-甲基环丙烯(1-MCP)处理对青脆李果实褐变的影响。0.5、1.0μL/L的1-MCP分别处理青脆李果实后,贮藏在(0±0.5)℃和(10±0.5)℃条件下,分析其贮藏效果。结果表明,低温贮藏对青脆李采后的褐变有明显的抑制作用;1-MCP处理可有效降低果实贮藏期间的呼吸强度和乙烯释放速率(p<0.05),维持较高的多酚类物质含量(p<0.05),抑制多酚氧化酶的活性(p<0.05),减少丙二醛的累积(p<0.05)。采用0.5μL/L的1-MCP处理后于(0±0.5)℃下贮藏,可使青脆李的贮期延长至72d,且褐变指数为7.13,果实品质最好。更多还原

【Abstract】 Research of temperature and 1-methylcyclopropene(1-MCP) treatment on browning of Sichuan Prunus americana was showed in this paper. The Postharvest Prunus americana had been disposed by 1-MCP in 0.5 and 1.0μL/L respectively. Then the fruit which was disposed by 0.5μL/L 1-MCP had been stored in(0±0.5)℃ and(10±0.5)℃ respectively,and the fruit which disposed by 1.0μL/L 1-MCP had been stored in same two temperature respectively. Results showed that,low storage temperature on postharvest browning of Prunus americana had been obviously inhibited. And during the whole storage,1-MCP treatment could effectively reduce the respiration rate and ethylene release rate(p<0.05),maintain phenols content(p<0.05), inhibit the polyphenoloxidase activity( p < 0. 05) and malondialdehyde accumulation( p < 0. 05). Stored in(0±0.5)℃ after treated by 0.5μL/L 1-MCP,the storage period of Prunus americana was extended to 72d,and its browning index was 7.13 that was minimum,and the quality of it was the best.更多还原