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投稿时间：2022-07-12
投稿时间：2022-07-12
中文摘要: 为探究1-甲基环丙烯（1-methylcyclopropene，1-MCP）、草酸及二者协同作用对锦绣海棠贮藏品质的影响，该试验经过 1-MCP（1 μL/L）处理、草酸（10 mmol/L）处理和草酸协同 1-MCP 处理，在（4±1）℃、湿度（75±5）%环境下贮藏，测定果实贮藏期间的失重率、硬度、呼吸强度、可溶性固形物、维生素C、总酚、抗氧化相关酶活性指标。结果表明，复合处理相较于单一处理能够降低果实的失重率、丙二醛含量，对其硬度、可溶性固形物、维生素C和总酚含量的下降有减缓效果，并且对呼吸强度、多酚氧化酶和过氧化物酶活性有抑制作用，可提高锦绣海棠的贮藏品质。
中文关键词: 锦绣海棠 草酸 1-甲基环丙烯（1-MCP） 复合处理 贮藏品质
Abstract:This study aimed to explore the effects of 1-methylcyclopropene（1-MCP），oxalic acid and their compound treatment on the storage quality of Mulas'Jinxiu'fruit.After treatment with 1-MCP（1 μL/L），oxalic acid（10 mmol/L）and oxalic acid combined with 1-MCP，the fruit was stored at（4±1）℃ and humidity（75±5）%，and the weight loss rate，hardness，respiratory intensity，soluble solids，VC，total phenols，antioxidant related enzyme activities and other indicators during fruit storage were determined.The results showed that compared with the single treatment，the compound treatment could reduce the weight loss rate and malondialdehyde content of the fruit，slow down the decline of its hardness and soluble solids，VCand total phenol content，and inhibit the respiratory intensity and activities of polyphenol oxidase and peroxidase，thereby improving the storage quality of Mulas'Jinxiu'fruit.
keywords: Mulas'Jinxiu'fruit oxalic acid 1-methylcyclopropene（1-MCP） compound treatment storage quality
文章编号：202303013 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| WANG Jia-hui，WANG Zhen-jie，XIE Chun-yang* | School of Food Science and Engineering，Jilin Agricultural University，Changchun 130118，Jilin，China |
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