| 1-MCP处理对不同采收成熟度‘徐香’猕猴桃保鲜效果的影响 |
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| 引用本文： | 辛付存,饶景萍,赵明慧,夏源苑,魏敏.1-MCP处理对不同采收成熟度‘徐香’猕猴桃保鲜效果的影响[J].北方园艺,2011(7):141-144. |
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| 作者姓名： | 辛付存 饶景萍 赵明慧 夏源苑 魏敏 |
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| 作者单位： | 西北农林科技大学园艺学院; |
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| 基金项目： | 陕西省猕猴桃产业科技创新体系 |
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| 摘 要： | 以‘徐香’猕猴桃为试材,研究了4个采收期(盛花期后1301、381、46和154 d)1-MCP(1-甲基环丙烯)浓度为0.5μL/L处理24 h后,在(2±1)℃下贮藏后的保鲜效果。结果表明:1-MCP能够显著降低‘徐香’果实低温贮藏过程中呼吸速率、乙烯释放速率,延缓果实硬度、可滴定酸的下降以及可溶性固形物的上升;4个采收期的1-MCP处理果实出库后均能正常后熟,但品质和保鲜效果存在差异,其中Ⅱ、Ⅲ期处理果实在贮藏期结束时保持较高的硬度、可滴定酸和VC含量,并且110 d时失重和腐烂率较低;货架期末硬度、糖酸比相对较高,失重率和腐烂率较低。由此推断‘徐香’猕猴桃盛花期后138~146 d采收品质好,此时的1-MCP处理效果最佳。
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| 关 键 词： | 采收期 猕猴桃 1-MCP 贮藏品质 |
Effects of 1-MCP Treatment on Preservation of 'Xuxiang' Kiwifruit with Different Maturity |
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| XIN Fu-cun,RAO Jing-ping,ZHAO Ming-hui,XIA Yuan-yuan,WEI Min.Effects of 1-MCP Treatment on Preservation of 'Xuxiang' Kiwifruit with Different Maturity[J].Northern Horticulture,2011(7):141-144. |
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| Authors: | XIN Fu-cun RAO Jing-ping ZHAO Ming-hui XIA Yuan-yuan WEI Min |
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| Institution: | XIN Fu-cun,RAO Jing-ping,ZHAO Ming-hui,XIA Yuan-yuan,WEI Min(College of Horticulture,Northwest Agricultural and Forestry University,Yangling,Shaanxi 712100) |
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| Abstract: | The effects of different maturity on postharvest physiology and quality of ’Xuxiang’ kiwifruit treated with 1-MCP were studied,aiming to find out the optimum picking period and provide advice for the use of 1-MCP in the kiwifruit industry.The kiwifruit were treated with 1-MCP(0.5 μL/L) at 20℃ for 24 hours,then stored at 2℃.Physiology and quality indexes of kiwifruit collected in 4 periods were compared.The results showed that 1-MCP treatment significantly inhibited the respiration,ethylene production,slowed down the decrease in the flesh firmness and titratable acidity and delayed the increase in total soluble solids of kiwifruits during cold storage.The ripening and softening of postharvest kiwifruit treated with 1-MCP was not affected.But effects of 1-MCP treatment on kiwifruit preservation of different harvest were different.The treated fruits of harvest Ⅱ and Ⅲ kept high level in fruit firmness,titratable acid content and Vitamin C content at the end of cold storage,and they had low weight loss ratio and rotted ratio after storing 110 d.At the end of shelf life,the harvest Ⅱand Ⅲ still kept high level in fruit firmness and sugar-acid ratio with low weight loss ratio and rotted ratio.So we suggest ’Xuxiang’ kiwifruit should be harvest between 138 and 146 d after full bloom. |
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| Keywords: | harvest date kiwifruit 1-MCP storage quality |
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