Effect of 1-MCP storage and temperature on the quality and postharvest physiology of Qinyang Apple | 1-MCP和贮藏温度对‘秦阳’苹果采后生理与品质的影响
2009
Zhang Feng, Northernwest Agriculture and Forestry University, Yangling (China), College of Life Science | Gong Xinming, Northernwest Agriculture and Forestry University, Yangling (China), College of Life Science | Ma Shushang, Northernwest Agriculture and Forestry University, Yangling (China), College of Life Science
Chinese. 研究1-甲基环丙烯（1-MCP）和温度处理对‘秦阳’苹果采后生理和品质的影响，为其采后贮藏提供理论依据。以‘秦阳’苹果为试材，在0和20 ℃ 2种贮藏温度下,研究了0.5μL/L 1-MCP密封24 h处理对‘秦阳’苹果呼吸速率、乙烯生成速率及品质的影响。0和20 ℃贮藏温度下，0.5 μL/L 1-MCP处理均能显著降低‘秦阳’苹果的呼吸速率和乙烯生成速率，延缓果实软化，保持可滴定酸含量，但以0 ℃下的贮藏效果较好。0 ℃贮藏期间，果实的呼吸速率最高为7.3 mg/(kg•h)，乙烯生成速率几乎为0，对可溶性固形物含量无明显影响。0.5 μL/L 1-MCP处理明显降低了‘秦阳’苹果的呼吸速率和乙烯生成速率，延缓了果实品质的下降。
Show more [+] Less [-]English. The study was to investigate the effect of 0.5 μL/L 1-MCP on quality and postharvest physilogy of Qinyang Apple and primary theory for storage. 0.5 μL/L 1-MCP treatment on respiration rate, ethylene production rate and fruit quality of Qinyang Apple was studied at 0 and 20 ℃. Both 0 ℃ and 20 ℃ 0.5 μL/L 1-MCP treatment can significantly reduce the respiration rate and ethylene production rate of Qinyang Apple, slow down the softening of fruit, maintain titratable acid content, especially storaged at 0 ℃. The highest respiration rate is 7.3 mg/(kg•h) and the ethylene production rate is almost 0, but the total soluble solids have no significant effect. 0.5μL/L 1-MCP treatment can significantly reduce the respiration, ethylene production rate of Qinyang Apple fruit, and slow the decline in fruit quality.
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