论文部分内容阅读
以巴西香蕉、红贵妃芒果和日升番木瓜果实为试材,比较研究了1-MCP处理对15℃冷藏条件下香蕉、芒果和番木瓜果实采后品质的影响。结果表明:与对照相比,1-MCP处理能显著抑制香蕉、芒果和番木瓜果实病害发生和果皮细胞膜透性的上升,推迟果实硬度的下降和色泽的转变,延缓TSS、Vc和TA含量的变化,保持果实的贮藏品质,推迟果实的成熟软化进程。3种果实对1-MCP处理的反应不同,综合来看,番木瓜果实对1-MCP处理的反应最好,品质保持时间最长,香蕉次之,芒果最差。
The effects of 1-MCP treatment on post-harvest quality of banana, mango and papaya fruits under 15 ℃ refrigerated conditions were compared with Brazilian banana, red cabbage mango and Japanese rose papaya fruits. The results showed that compared with the control, 1-MCP treatment could significantly inhibit fruit disease and pericarp cell membrane permeability of banana, mango and papaya fruits, postpone the decline of fruit firmness and the change of color, delay the content of TSS, Vc and TA Change, maintain the quality of the fruit storage, postpone the process of fruit ripening and softening. The responses of 3 kinds of fruits to 1-MCP treatment were different. On the whole, Papaya fruits had the best response to 1-MCP treatment, the longest quality retention time, the second was banana, and the worst was mango.