摘要
以冬桃果实为试材,采用不同浓度的1-甲基环丙烯(1-MCP)结合二氧化氯(ClO2)进行复合处理,研究冬桃在常温下贮藏期间果实品质的变化。结果表明:浓度为0.5 uL/L的1-MCP结合150 mg/L ClO2处理效果最佳,能够有效抑制冬桃果实贮藏期间的失重率、腐烂率和相对电导的上升率,同时减缓果实可溶性固形物、可滴定酸和维生素C含量的下降,从而有利于维持冬桃果实的营养品质和风味品质,延长贮藏时间。
The fruit quality of winter peach was studied by treatments of different concentrations 1-methylcyclopropene (1-MCP) combined with chlorine dioxide (ClO2) during normal temperature storage. The results showed that 0.5 uL/L 1-MCP combined with 150 mg/L ClO2 treatment had the best effect in the storage of winter peach fruit, compared with the control, which could effectively inhibit the rise of the weight loss rate, decay rate and relative conductivity of fruit, could control the decline of total soluble solids content, titratable acid content and vitamin C content, could be beneficial to maintain the nutritional quality and flavor quality, and prolong the period of storage.
出处
《农业科学》
2022年第5期307-313,共7页
Hans Journal of Agricultural Sciences
