寇文丽;李江阔;张鹏;张平;农绍庄;

• 1:大连工业大学食品学院
• 2:国家农产品保鲜工程技术研究中心、天津农产品采后生理与贮藏保鲜重点实验室

摘要(Abstract)：

为了探讨冰温贮藏过程中1-MCP对不同成熟度磨盘柿品质和生理的影响,以磨盘柿为试材,测定了不同成熟度磨盘柿用1-MCP处理后在冰温贮藏过程中的贮藏品质、生理代谢及软化相关指标。结果表明,1-MCP可以有效延缓不同成熟度柿果冰温(-0.5～-0.2℃)贮藏过程中硬度、可滴定酸、维生素C含量的下降,显著抑制乙醇含量、呼吸强度和细胞膜透性的增加,抑制可溶性单宁向不溶性单宁的转化,降低PG、PE、纤维素酶和淀粉酶的活性。研究表明,在相同的贮藏条件下,八成熟柿果软化衰老较慢,贮藏效果最好。

关键词(KeyWords)： 磨盘柿;1-MCP;冰温贮藏;成熟度

Abstract:

Keywords:

基金项目(Foundation): 天津市农业科技成果转化与推广项目(201002020);; 天津市自然科学基金面上项目(11JCYBJC08500)

作者(Author): 寇文丽;李江阔;张鹏;张平;农绍庄;

Email:

DOI: 10.13925/j.cnki.gsxb.2012.02.010

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