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1-MCP处理对“白玉”枇杷贮藏效果的影响

Effect of 1-MCP on the quality of "Baiyu" loquat in low temperature storage

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【Author】 QIAO Yong-jin1,2,WANG Hai-hong2,FANG Qiang1,ZHANG Shao-ling2,XU Qing2,GU Hai-feng3(1Agro-Product Fresh-Keeping and Processing Research Center,Shanghai Academy of Agricultural Sciences,Shanghai 201106,China;2College of Horticulture,Nanjing Agricultural University,Nanjing 210095,China;3Jiading District Agro-Technology Extension Service Center,Shanghai 201800,China)

【机构】上海市农业科学院农产品保鲜加工研究中心；南京农业大学园艺学院；上海市嘉定区农业技术推广服务中心上海201106；南京210095；上海201106；上海201800；

【摘要】研究了1-MCP处理"白玉"枇杷在低温贮藏过程中果肉可溶性固形物、总酸、总糖、维生素C含量、果实失重率、腐烂率、果皮相对电导率以及呼吸速率的变化情况。研究表明,6℃冷藏条件下1-MCP处理可以显著降低枇杷果实的失重率,延缓总糖、总酸含量的下降,有利于枇杷品质的保持。0.10 g/kg 1-MCP处理对枇杷的保鲜效果最佳。更多还原

【Abstract】 Effects of 1-MCP on the total soluble solids,total acid,total sugar,vitamin C,weight loss,relative electric conductivity of pericarp and respiratory rate of "Baiyu" loquat during low temperature storage were studied in this paper.The results showed that 6 ℃ and 1-MCP treatment could observably reduce the weight loss,keep the high contents of total acid and total sugar,and help to keep the quality of loquat.The 0.10 gkg 1-MCP treatment had the best effect on the fresh-keeping of loquat.更多还原

【关键词】白玉枇杷； 1-MCP；保鲜；品质；
【Key words】 Baiyu loquat； 1-methylcyclopropene； Fresh-keeping； Quality；

【基金】上海市科委局管项目(编号200507-A1)

【文献出处】上海农业学报 ,Acta Agriculturae Shanghai , 编辑部邮箱 ,2007年03期

【分类号】S667.3
【被引频次】29
【下载频次】221

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