【摘要】 为探讨1-MCP处理对梨果实CO2敏感性的影响,以及为经过1-甲基环丙烯(1-MCP)处理的梨果实的贮藏提供技术参考,以莱阳梨果实为试材,研究了1-MCP单独或联合气调(CA)对梨果实常规冷藏及在0.7%和1.4%CO2条件下冷藏期间果心和果肉褐变的影响。结果表明:0.5μL/L 1-MCP以及0.5μL/L 1-MCP结合0.7%的CO2处理,可以延缓和降低冷藏和货架期间的果肉白度下降和果心褐变,且2个处理差别不显著(α>0.05),其原因可能与抑制了果实多酚氧化酶活性,减少了果实多酚氧化有关。结论:适宜的1-MCP与CA组合可延缓冷藏莱阳梨果实果肉和果心褐变。更多还原

【Abstract】 To identify the effect of 1-methylcycloprepene(1-MCP) on the CO2 susceptibility of pear fruit, and acquire the best CA storage parameters for the pear pretreated with 1-MCP, the pear fruit(Pyrus bretschneideri Reld cv. Laiyang) was used as material and studied the effects on the core and flesh browning of 0.5 μL/L 1-MCP and 0.5 μL/L 1-MCP combined with 0.7% or 1.4% CO2 during cold storage and subsequent shelf life. The results showed that treatments of 0.5 μL/L 1-MCP and 0.5 μL/L 1-MCP combined with 0.7% CO2 retarded the flesh lightness decline and inhibited the core browning, which may be related to its inhibition on PPO activity and total phenol oxidation, and no significant differences were observed between them(α>0.05).更多还原