及华;刘媛;关军锋;冯云霄;孙玉龙;

• 1:河北省农林科学院遗传生理研究所

摘要(Abstract)：

果肉软化和褐变是李果实长期冷藏时的主要问题。以‘安哥诺’李为材料,采用1-MCP(0.5μL.L-1)、薄膜(30μm厚)包装(MAP)及包装内加入乙烯吸收剂(EA)的方法,研究了0℃冷藏期间‘安哥诺’李品质、褐变及其生理生化的变化。结果表明,与对照(未进行处理)相比,1-MCP、MAP和MAP+EA及其组合处理延缓了果肉软化,抑制可溶性固形物(SSC)和花青苷含量上升,保持果肉较高的白度指数,降低果肉褐变度、酚含量和多酚氧化酶(PPO)活性,1-MCP+MAP+EA的复合处理效果最佳。这些说明,采后进行1-MCP、MAP和EA的复合处理能有效抑制果肉软化和褐变,改善了果实贮藏品质。

关键词(KeyWords)： 李;1-MCP;包装;乙烯吸收剂;品质;褐变

Abstract:

Keywords:

基金项目(Foundation): 国家“十一五”科技支撑项目(2006BAD22B01-6)

作者(Author): 及华;刘媛;关军锋;冯云霄;孙玉龙;

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DOI:

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