四川农业大学学报 ›› 2011, Vol. 29 ›› Issue (03): 374-374.

• 研究论文 • 上一篇    下一篇

“红阳”猕猴桃采收成熟度及1-MCP对果实保鲜的效果

叶昕   

  1. 乐山师范学院
  • 收稿日期:2011-07-25 修回日期:2011-09-13 出版日期:2011-09-30 发布日期:2011-10-13
  • 通讯作者: 叶昕
  • 作者简介:叶昕,乐山师范学院教师 ,生物教育专业

Harvest Maturity of "Hong Yang" Kiwifruit and Preservartion Effect of 1-MCP on its Fruits

xin ye   

  1. Leshan Teachers College
  • Received:2011-07-25 Revised:2011-09-13 Online:2011-09-30 Published:2011-10-13
  • Contact: xin ye

摘要:

摘 要:以“红阳”猕猴桃果实为试材,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间及货架期间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:

Abstract: Fruit Firmness (FF), soluble solids content (SSC), titratableacid (TA), ascorbic acid (Vc) content and ethylene production rate of “Hong Yang” kiwifruit were investigated to determine the optimum harvest stage and the effece of cold storage preceded by fumigating with 1-MCP. The results show that “Hong Yang” could be harvested with full maturity in mid-to-late August, FF decreasing and SSC inereasing were significantly delayed by 1-MCP, which also restrained the ethylene production rate of the fruit efficiently.

Key words: “Hong yang” kiwifruit, Maturity, 1-MCP, Preservation