1-甲基环丙烯(1-MCP)真空渗透处理对货架期杏果实采后生理和品质的影响.pdfVIP

‘ 一一 ＆泐扰勰d死c概魄y矿FoDd厶如J砂 货贺期杏果实采后生理和品质的影响 曹建康，谈小芳，王敏，赵玉梅，姜微波+ (中国农业大学食品科学与营养工程学院，北京100083) 期(23—25qC)贮藏。研究结果表明：l—McP处理能有效地抑制货架期杏果实呼吸强度和乙烯释放量，延缓果实硬度、 可滴定酸和抗坏血酸含量的下降，抑制类胡萝卜素的合成积累和推迟果实色泽的转变。采后1一MCP处理明显延缓了 货架期杏果实后熟软化，使果实的品质和风味更加突出。 关键词：1一MCP，货架期，杏果实，采后生理，品质 Effects ofVacuum—inf．|trationof On and Of fruit riCOt ShelfIife pOSt—harVeStphySiOIOgyquaI．tyap dUring CAO Wei—bo+ Jian—l‘aIlg，TANXiao—fang，WANGMin，ZHAOYu—mei，JnNG ofFoodScience锄dNutritional (CoUege Engineering，ChinaA西culturalUniversity，Beijing100083，China) Abst隐ct：Effectsof Vacuum—infiItrationof and poSt—harvest l—methyIcycIopropene(1一MCP)onphysioIogy of fruit at0 two quaIityHuocunHongxingapricotdu—ngsheIfIifeat23～25℃afterstorageo【3for weeksafterharvesl werestudied．ResuItsshawedthat and ofthefruitwereinhibiteddu respiratlonintensityethyIeneproduction r．ng frujt sheIflife。whilethedecreaseof f．rmness，contentsof仇ratabIeacidandascorbicacidwereaIsOdelaVedbV l—MCP andaccumuIaliOnOfcarotenOIdswereinhibitedandcOlOr ofthefruit treatment．Thesynthesis changing was thel—MCPtreatment．Post—harvest1一MCPtreatmentcouId the and proponedbv s．gnificantIydeIayripening of rIcots she阡Ijfeandmaket