四川农业大学学报 ›› 2011, Vol. 29 ›› Issue (03): 374-377.doi: 10.3969/j.issn.1000-2650.2011.03.014

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“红阳”猕猴桃采收成熟度及1-MCP对果实保鲜的效果

叶昕1, 李昆同2   

  1. 1. 乐山师范学院, 四川 乐山 614004;
    2. 四川中新农业科技有限公司, 四川 蒲江 611630
  • 收稿日期:2011-07-25 出版日期:2011-09-30 发布日期:2017-04-12
  • 通讯作者: 李昆同(E-mail:likuntong@126.com) E-mail:likuntong@126.com

Harvest Maturity of “Hongyang” Kiwifruit and Preservation Effect of 1-MCP on its Fruits

YE Xin1, LI Kun-tong2   

  1. 1. Leshan Normal University, Leshan 614004, Sichuan, China;
    2. Sichuan China New Agricultural Science and Technology Co., Ltd, Pujiang 611630, Sichuan, China
  • Received:2011-07-25 Online:2011-09-30 Published:2017-04-12

摘要: 以"红阳"猕猴桃果实为材料,通过测定乙烯释放量、果实硬度、可溶性固形物、可滴定酸、果肉VC含量等品质指标,研究适宜采收成熟度及1-MCP处理对果实的保鲜效果。结果表明:8月中下旬"红阳"果实即进入可采成熟期,采后果实用1-MCP熏蒸处理并冷藏,能有效延缓其贮藏期及货架期硬度与可溶性固形物含量的变化,明显抑制采后果实的乙烯释放。

关键词: "红阳"猕猴桃, 成熟度, 1-MCP, 保鲜

Abstract: Fruit firmness(FF),soluble solids content(SSC),titratable acid(TA),ascorbic acid(VC) content and ethylene production rate of "Hongyang" kiwifruit were tested to determine the optimum harvest stage and the preservation effect of cold storage preceded by fumigating with 1-MCP.The results showed that "Hongyang" kiwifruit could be harvested with full maturity in mid-to-late August,that FF decrease and SSC increase were significantly delayed by 1-MCP,which could restrain the ethylene production rate of the fruit efficiently.

Key words: "Hongyang" kiwifruit, maturity, 1-MCP, preservation

中图分类号: 

  • S663.4