【摘要】 以阿克苏贡梨为试材,研究1-甲基环丙烯(1-MCP)、二苯胺(DPA)、2,6-二叔丁基对甲酚(BHT)处理对贡梨低温(温度-2℃~1℃,湿度90%~95%)贮藏品质的影响,以未经处理的果实为对照,测定果实贮藏期间的色角度、硬度、可溶性固形物含量、可滴定酸含量、维生素C含量、失重率。结果表明,与对照相比,1-MCP处理延缓果实硬度的下降,较好的维持果实的色泽及维生素C含量,同时,3种处理均减缓果实可溶性固形物含量的降低,减少果实的失重率且以1-MCP处理最优,但对可滴定酸影响较小。1-MCP处理能够较好的保持阿克苏贡梨果实的品质,并延长了贮藏时间。更多还原

【Abstract】 The effect of 1-methylcyclopropene(1-MCP),Diphenylamine(DPA)and 2,6-di-tert-butyl-pcresol(BHT)on the storage quality of the pear was studied by using the Aksu Gong pear as the test material.The color,hardness,soluble solids,titratable acid,vitamin C content and weight loss rate of the fruit during the storage were measured with untreated fruit as control.The results showed that the 1-MCP treatment delayed the decrease of fruit hardness and maintained the color and vitamin C content of the fruit compared with the control.At the same time,the three treatments slowed down the decrease of soluble solids content and reduced the weight loss rate of the fruit,among which,1-MCP treatment had the optimal result but little effect on the titratable acid content.In summary,1-MCP treatment can better maintain the quality of Aksu Gong pear fruit,and extend the storage time.更多还原