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黃金梨CA和MAP貯藏保鮮試驗(yàn)
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“十一五”國(guó)家科技支撐計(jì)劃資助項(xiàng)目（2006BAD22B04);公益性行業(yè)(農(nóng)業(yè))科研專項(xiàng)項(xiàng)目(nyhyzx07—026);高等學(xué)校博士學(xué)科點(diǎn)專項(xiàng)科研基金資助項(xiàng)目（20090008120008）


Effect of CA, MAP and 1-MCP on Browning Inhibition and Fresh-keeping of Whangkeumbae Pear
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    摘要:

    研究了黃金梨不同濃度1-MCP處理后，CA和MAP貯藏條件對(duì)果實(shí)的防褐保鮮效果,。結(jié)果表明,，3.0%O2+0.5%CO2組合貯藏黃金梨防褐保鮮效果較好,，可保持果實(shí)較高硬度,，完全抑制黑皮,，明顯降低果心褐變指數(shù),；在CA貯藏條件下使用1.0μL/L 1-MCP易對(duì)果實(shí)產(chǎn)生CO2傷害,。挽口和薄袋扎口貯藏結(jié)合0.5μL/L 1-MCP處理能獲得良好的防褐保鮮效果；在無(wú)1-MCP處理?xiàng)l件下,，厚袋扎口處理能起到良好的自發(fā)氣調(diào)作用,，而1-MCP處理的果實(shí)則產(chǎn)生不同程度的CO2傷害。

    Abstract:

    ‘Whangkeumbae’ pear was treated with 1-MCP at different levels, along with the control atmosphere and modified atmosphere packing, to study browning inhibition and fresh-keeping. The results showed that gas composition of 3.0% O2 and 0.5% CO2 is suitable for storage of ‘Whangkeumbae’pear, keeping higher firmness, inhabiting black skin completely, reducing core browning index significantly. The concentration of 1.0μL/L 1-MCP induced CO2 injury to fruits stored in control atmosphere. Fruits with 0.5μL/L 1-MCP treatment had good effect of browning inhibition and fresh-keeping, whatever stored in unpacked thick bags or packed thin bags. Application of only packed thick bags applied gains a good modified atmosphere effect, while treatment with 1-MCP results in CO2 injury fruits at different levels.

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王志華,丁丹丹,王文輝,佟偉,張志云,賈曉輝.黃金梨CA和MAP貯藏保鮮試驗(yàn)[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2010,41(2):117-121. Wang Zhihua, Ding Dandan, Wang Wenhui, Tong Wei, Zhang Zhiyun, Jia Xiaohui. Effect of CA, MAP and 1-MCP on Browning Inhibition and Fresh-keeping of Whangkeumbae Pear[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(2):117-121.

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