| 不同温度条件下1-MCP对圆黄梨和黄金梨及丰水梨保鲜效果的影响 |
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| 引用本文： | 王志华,丁丹丹,王文辉,张志云,贾晓辉.不同温度条件下1-MCP对圆黄梨和黄金梨及丰水梨保鲜效果的影响[J].保鲜与加工,2009,9(6):16-20. |
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| 作者姓名： | 王志华 丁丹丹 王文辉 张志云 贾晓辉 |
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| 作者单位： | 中国农业科学院果树研究所,辽宁,125100 |
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| 基金项目： | "十一五"国家科技支撑项目(2006BAD22B03)资助和现代农业产业技术体系建设专项资金资助 |
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| 摘 要： | 在不同温度条件下,研究了不同浓度1-MCP处理对圆黄梨、黄金梨和丰水梨保鲜效果的影响。试验结果表明,3个梨品种在-1.5℃条件下贮藏易发生冷害,1.0mL/L1-MCP处理果实冷害率较高;0.5mL/L1-MCP处理能明显地降低0℃和1.5℃条件下果实的果心褐变指数和果实腐烂率,贮藏期可达120天以上;不同浓度1-MCP处理对5℃条件下果实作用效果较明显,但只能应用于短期贮藏（60天左右）。
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| 关 键 词： | 圆黄梨 黄金梨 丰水梨 1-MCP 温度 冷害 |
Effects of 1-MCP Treatment on Preservation Effectiveness of Wonhuwang Pears, Whangkeumbae Pears and Housui Pears at Different Temperature |
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| WANG Zhi-hua,DING Dan-dan,WANG Wen-hui,ZHANG Zhi-yun,TONG Wei,JIA Xiao-hui.Effects of 1-MCP Treatment on Preservation Effectiveness of Wonhuwang Pears, Whangkeumbae Pears and Housui Pears at Different Temperature[J].Storage & Process,2009,9(6):16-20. |
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| Authors: | WANG Zhi-hua DING Dan-dan WANG Wen-hui ZHANG Zhi-yun TONG Wei JIA Xiao-hui |
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| Institution: | WANG Zhi-hua,DING Dan-dan,WANG Wen-hui,ZHANG Zhi-yun,TONG Wei,JIA Xiao-hui (Research Institute of Pomology,Chinese Academy of Agricultural Sciences,Liaoning 125100,China ) |
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| Abstract: | Effects of different temperature and 1-MCP concentrations on fruit quality, core-browning and decay of wonhuwang, whangkeumbae pears and housui pears were carried out. The results showed that chilling injury easily occured on these three pear cuhivars at -1.5 ℃, the chilling injury rate of fruits treated with 1.0 mL/L was high, the index of core-browning and the decaying rate of fruit decreased by treated with 0.5 mL/L 1-MCP at 0℃ and 1.5 ℃, and the storage period can be extended to 120 days. The effects of two concentra tions of 1-MCP treatment on preservation fruits were obvious at 5 ℃, only for short-term storage （about 60 days）. |
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| Keywords: | 1-MCP |
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