This research aimed to explore the preservation techniques for sweet cherry in order to provide theoretical references on decreasing post-harvest putrid cherries, prolonging the preservation period, and increasing the sales time frame. [ Method ]The sweet cherry variety Brooks was used as test material. After the cherry fruits were soaked instantaneously in 40 mg/L of C1O2 solution (prepared with distilled water), They were stoed at low temperature through the 1-MCP single treatment and the 1-MCP+C1O2 cooperative treatment. The 1-MCP and C1O2 preservation effects on the cherry variety Brooks fruits were consequentially studied and analyzed. [Result]In comparison to the results from the 1-MCP single treatment, the soluble solid content decreases and the titratable acid content decreases decelerated and the fruit decay rate and the weight loss rate declined significantly in Brooks cherries that underwent the 1 -MCP+C1O2 cooperative treatment. The optimal condition for treatment was 40 mg/L ClO2+0.5 U.L/L 1-MCP. [ Conclusion ]The 1-MCP+C1O2 cooperative treatment could effectively decrease the fruit decay rate, delay the senescence rate, and prolong the shelf life of sweet cherry variety Brooks during the process of storage and preservation.%[目的]探讨甜樱桃防腐保鲜技术,为减少甜樱桃采后腐烂、延长保鲜期和货架期提供理论依据.[方法]以布鲁克斯甜樱桃为试材,经40 mg/L二氧化氯(ClO2)溶液(蒸馏水配制)瞬时浸泡后,分别采用1-甲基环丙烯(1-MCP)单独处理和1-MCP+ClO2协同处理对甜樱桃进行低温贮藏保鲜试验,探讨1-MCP和ClO2对甜樱桃布鲁克斯的防腐保鲜效果.[结果]与1-MCP单独处理相比,1-MCP+ClO2协同处理的甜樱桃可溶性固形物、可滴定酸含量下降速度减慢,果实腐烂率和失重率明显降低,且以40 mg/L ClO2+0.5 μL/L 1-MCP的效果最佳.[结论]1-MCP+ClO2协同作用能够有效降低甜樱桃布鲁克斯在贮藏保鲜过程中的腐烂率,延缓果实衰老,延长贮藏保鲜期.
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