1-甲基环丙烯对红星苹果20 ℃室温贮藏品质的影响

doi:10.12190/j.issn.2096-1197.2020.01.22

Abstract

Abstract: 【Objective】 To explore the effect of 1-MCP on the fruit quality of apple stored at room temperature after harvesting of 20 ℃,which provided a theoretical basis for the quality of apples stored at room temperature. 【Methods】With “Red delicious” apple as the experimental material,the fruit quality changes of color,firmness,soluble sugar,soluble solid,and titriable acid contents of short-term storage at room temperature （20 ℃） by 1.0 μL/L 1-MCP treatment were studied. 【Results】 L,a and b values of 1-MCP treated fruits were lower than that of CK treated fruits of the same period,and the firmness of 1-MCP and CK treated fruits at room temperature storage were 54.62 N and 33.19 N stored at room temperature for 50 d;the soluble sugars were 7.00% and 6.33%;the soluble solids were 10.94% and 10.62%;the content of titable acid were 0.17% and 0.14%,respectively. 【Conclusion】 1-MCP treatment has the effect of inhibiting fruit redness and yellowing,and maintaining fruit firmness and soluble sugars,soluble solids and tittable acid contents.

Key words: Red delicious apple, 1-MCP, 20 ℃ at room temperature, Quality

CLC Number:

S661.1

ZHANG Xuedan, XU Hong, SUN Shan, XIN Li. Effect of 1-MCP on the quality of “Red delicious” apple during storage at 20 ℃ room temperature[J].Journal of Northern Agriculture, 2020, 48(1): 112-117.

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Effect of 1-MCP on the quality of “Red delicious” apple during storage at 20 ℃ room temperature

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