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中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (6): 70-72.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

1-MCP处理对黄瓜冷藏期间保鲜效果的影响

杨绍兰   

  • 收稿日期:2008-11-27 修回日期:2009-02-17 出版日期:2009-03-20 发布日期:2009-03-20

Effects of 1-methylcyclopropene treatment on the cucumber fruit quality during low temperature storage

YANG Shao-Lan   

  • Received:2008-11-27 Revised:2009-02-17 Online:2009-03-20 Published:2009-03-20

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摘要： 以“叶三”黄瓜果实为材料,采用10 ppm1-MCP处理24 h后，与对照(CK)同时转入0℃低温冷藏，并对低温贮藏过程中的黄瓜感官品质、组织相对电导率、可滴定酸(TA)、Vc含量和失重率的变化进行了研究，结果表明，1-MCP处理可抑制低温贮藏中黄瓜相对电导率的上升，减缓黄瓜果实冷害症状的发展,同时延缓Vc和可滴定酸的下降速率，维持黄瓜较好品质。

关键词: 超甜玉米, 超甜玉米, 营养元素, 营养规律

Abstract: In this study, cucumber (Cucumis sativus ‘yesan’) were used to investigate the effects of 1-methylcyclopropene (1-MCP) on the postharvest fruit quality. Before 0℃ storage, the cucumber were treated with 10 ppm 1-MCP for 24 h, and the fruit organoleptic quality, relative electric conductivity, Vc content, TA content and the weight loss rate were measured during the low temperature storage. As the results, 1-MCP could delay the increasing of the relative electric conductivity, alleviate the occurrence of chilling injury. The decreasing of Vc and TA were also inhibited by 1-MCP treatment. In all, 1-MCP can maintain the good quality of cucumber.