1-MCP处理对不同采收期阿克苏红富士苹果贮藏品质的影响

摘要

以阿克苏红富士苹果为试材,对三个采收期果实进行1-MCP熏蒸处理,通过测定贮藏过程中果实硬度、可滴定酸含量、Vc含量、可溶性固形物含量、失重率等指标,研究1-MCP处理对不同采收期果实低温贮藏下果实品质与生理变化的影响.结果表明:使用1.0 μL/L的1-MCP在常温下处理富士苹果24h,在低温贮藏期间果实呼吸高峰的出现推迟了30 d;至贮藏结束,不同采收期的果实处理组失重率平均低于对照组10％,处理组硬度平均高于对照组0.33 kg·cm-2,处理组可滴定酸含量平均高于对照组0.16％.1-MCP处理对不同采收期果实在贮藏期间品质的影响差异显著,根据贮藏过程中果实品质的变化情况,中期采摘果实(本文为11月1日)1-MCP处理效果较好,贮藏150 d后果实硬度≥8.66kg·cm-2,可溶性固形物含量≥14.79％.%The effects of 1-MCP fumigation on fruit firmness,titratable acid content,Vc content,soluble solids content and weight loss rate during storage were studied by using Aksu Fuji apple as test material.The effects of 1-MCP treatment on fruit quality and physiological changes at different harvest time and low temperature storage were studied.The results showed that the treatment of Fuji apples was treated with 1.0 μL/L 1-MCP at room temperature for 24 h,and the peak of fruit respiration was delayed for 30 days during low temperature storage.At the end of storage,the weight loss rate of fruit processing group in different harvest time was lower than that of control group by 10％,the average hardness of the treated group was 0.33 kg·cm-2 higher than that of the control group,the titratable acid content of the treated group was higher than that of the control group 0.16％.And the effect of 1-MCP treatment on the quality of fruit during storage was significant,according to the change of fruit quality during storage,the effect of 1-MCP treatment was better in the middle stage (this article was November 1),after storage for 150 days.consequence of hardness more than equal to 8.66 kg·cm-2 and soluble solids content more than equal to 14.79％