| 尹 健,颉敏华,陈 柏,王学喜,吴小华,王彦淳.1-MCP复合杀菌剂处理对“金红宝”甜瓜
常温贮藏品质的影响[J].保鲜与加工,2021,21(1):40~45 |
| 1-MCP复合杀菌剂处理对“金红宝”甜瓜
常温贮藏品质的影响 |
| Effects of 1-MCP Compound Fungicide Treatment on the Storage Quality of ‘Jinhongbao’Melon at Room Temperature |
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| DOI： |
| 中文关键词: 1-MCP 甜瓜 抑霉唑 保鲜 常温贮藏 品质 |
| 英文关键词:1-MCP melon imazalil preservation storage at room temperature quality |
| 基金项目:甘肃省引导科技创新发展专项资金项目(2019GAAS03)；甘肃省现代水果产业体系项目(GARS-SG-1) |
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| 中文摘要: |
| 为探究不同处理对甜瓜常温贮藏效果的影响，以“金红宝”厚皮甜瓜为试材，研究1-甲基环丙烯（1-MCP）、1-MCP复合杀菌剂抑霉唑处理对甜瓜采后常温贮藏保鲜效果的影响。结果表明，1-MCP和1-MCP复合杀菌剂处理的保鲜效果均显著优于对照处理。其中，在延缓抗坏血酸含量和可滴定酸含量的下降，降低腐烂率、失重率等方面，1-MCP复合杀菌剂处理的保鲜效果优于1-MCP处理。综上所述，相较其他处理，1-MCP复合杀菌剂处理的保鲜效果最好，可以有效保持甜瓜的品质。 |
| 英文摘要: |
| In order to explore the effects of different treatments on the storage of muskmelon at room temperature, the‘Jinhongbao’muskmelon was used as the experimental material, the effects of preservatives 1-MCP and 1-MCP compound fungicide imazalil treatments on the storage of postharvest muskmelon at room temperature were investigated. The results showed that, the preservation effect of both 1-MCP and 1-MCP compound fungicide treatment was significantly better than the control. The preservation effect of 1-MCP compound fungicide treatment was better than that of 1-MCP treatment in delaying the decline of ascorbic acid and titratable acid contents, reducing decay rate and weight loss rate. In summary, compared with other treatments, 1-MCP compound fungicide treatment had the best preservation effect, which could effectively maintain the quality of melon. |
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