【摘要】 库尔勒香梨贮运期间易出现果心褐变、干耗、果皮发黄（果点扩大、果皮化学锈斑）等问题,严重影响了香梨的品质。为探究一种操作简便、效果显著的梨贮运保鲜技术,本试验以库尔勒香梨为试材,研究1-MCP短时熏蒸、长效缓释处理结合硅窗袋包装方式对其贮运品质的影响。结果表明,相比对照,硅窗袋+1-MCP处理的保鲜包装方式可以有效保持库尔勒香梨的贮运品质;相比短时熏蒸,1-MCP长效缓释处理的保鲜效果更好。贮藏第180 d,果实硬度,硅窗袋+1-MCP缓释处理为3.12 kg/cm²,硅窗袋+1-MCP短时熏蒸为2.81 kg/cm²,对照为2.66 kg/cm²;可溶性固形物（TSS）含量,硅窗袋+1-MCP缓释处理为11%,硅窗袋+1-MCP短时熏蒸为10.56%,对照为10%;果实相对电导率,硅窗袋+1-MCP缓释处理为47.58%,硅窗袋+1-MCP短时熏蒸为51.09%,对照为57.00%;呼吸速率,硅窗袋+1-MCP缓释处理为37.76 CO₂ mg/（kg·h）,硅窗袋+1-MCP短时熏蒸为39.28 CO₂ mg/（kg·h）,对照为42.76 CO2mg/（kg·h）。因此,硅窗袋+1-MCP长效缓释的包装方式有利于延缓香梨的后熟衰老和品质劣变,可以在生产中推广。更多还原

【Abstract】 During storage and transportation of Korla fragrant pear, some problems such as browning of core, dry consumption, yellowing of peel（enlargement of fruit spot, chemical rust spot of peel）, etc. In order to explore a simple and effective storage and transportation technology of pear, the effects of 1-MCP short-term fumigation,long-term slow-release treatment and silicon window bag packaging on storage and transportation quality of Korla fragrant pear were studied. The results showed that the fresh-keeping quality of pear could be maintained by using silicon window bag and 1-MCP, and the fresh-keeping effect of 1-MCP slow-release treatment was better than that of short-time fumigation. On the 180 th day, fruit firmness was 3.12 kg/cm² with silicon window bag+1-MCP slow-release treatment, it was 2.81 kg/cm² with silicon window bag+1-MCP shorttime fumigation, it was 2.66 kg/cm² in control; soluble solids（TSS） content was 11%, 10.56%, 10%respectively; the relative electric conductivity of fruit was 47.58%, 51.09%, 57.00% respectively, and the absorption rate of fruit was 37.76, 39.28, 42.76 CO₂ mg/（kg·h） respectively. Therefore, the silicon window bag+1-MCP long-term slow-release packaging is conducive to delaying the aging and quality deterioration of Korla fragrant pear, which can be promoted in production.更多还原