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1-MCP处理对青椒贮藏生理的影响
Effect of 1-methylcyclopropene on the postharvest physiology of green pepper
【摘要】 以中椒5号青椒为试材,在低温(10±0.5℃)条件下,研究了1-MCP处理对果实采后生理的影响。结果表明,不同浓度的1-MCP处理均可不同程度抑制乙烯的释放和呼吸强度的上升,尤以1000nL/L的1-MCP处理效果最佳,与对照相比,显著抑制了果实乙烯的释放和呼吸强度的上升。相关性分析表明乙烯释放量、呼吸强度和乙醇含量之间的相关性显著,3者均与果实的后熟衰老有密切关系。
【Abstract】 In order to investigate the effects of 1-methylcyclopropene(1-MCP)on the postharvest physiology of green pepper,green peppers were treated with 1-MCP of different concentrations and stored at(10±0.5)℃ for 40days.The results showed that 1-MCP significantly depressed respiration rate,decreased ethylene production and concentration of alcohol of fruits.Among the different concentration of 1-MCP,1000nL/L of 1-MCP had the best effect.In short,1-MCP can delay ripening and prolonged storage time of green peppers.At the same time,respiration rate,ethylene production and concentration of alcohol of green pepper had apparently correlation.
- 【文献出处】 食品科技 ,Food Science and Technology , 编辑部邮箱 ,2006年03期
- 【分类号】TS255.3
- 【被引频次】27
- 【下载频次】259