摘要 对龙滩珍珠李果实采后分别进行1-MCP、PE薄膜包装和8℃冷温不同组合的处理,对不同处理组合下龙滩珍珠李的保鲜效果、果实品质变化等进行测定,综合评判最优的保鲜处理组合。结果表明,对于龙滩珍珠李腐烂率抑制最显著的是冷温,综合所有贮藏品质以及酶活性分析,1-MCP的保鲜作用最为显著,而薄膜包装对于果实水分的保持效果最为明显。最佳的贮藏保鲜方式是1-MCP处理后进行薄膜包装再放入冷库贮藏以及冷链运输。 In the present study,the postharvest Tian’e longtan pearl plums fruits were treated under different combinations of 1-MCP,PE film packaging and 8℃cold temperature treatments,and then the preservation effects and fruits qualities changes were investigated to determine the optimal treatment combination after comprehensive evaluation.Results showed that cold temperature treatment presented the most significant inhibitory effect on rotting rate of Tian’e longtan pearl plums fruits.After comprehensively analyzing all storage qualities and enzyme activities,the preservation effect of 1-MCP treatment was the best.However,the film packaging treatment showed the most obvious preservation effect on fruits moisture.Therefore,the best storage and preservation methods were determined as follows:the postharvest Tian’e longtan pearl plums fruits were packed with film after 1-MCP treatment,then stored and transported under clod temperature.
机构地区 广西农业科学院园艺研究所 广西天峨珍珠李试验站
出处 《保鲜与加工》 CAS 北大核心 2021年第4期17-22,28,共7页 Storage and Process
基金 广西创新驱动发展专项资金项目(桂科AA17204059-11) 广西自然科学基金青年科学基金(2018GXNSFBA294017) 广西科技计划项目重点研发计划(桂科AB18294009)。
