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据《食品工业科技》2014年第2期《贮藏温度和1-甲基环丙烯对四川青脆李褐变的影响》(作者陈嘉等)报道,为研究温度和1-甲基环丙烯(1-MCP)处理对青脆李果实褐变的影响。以0.5、1.0μL/L的1-甲基环丙烯(1-MCP)分别处理青脆李果实后,贮藏在(0±0.5)℃和(10±0.5)℃条件下,分析其贮藏效果。结果表明,低温贮藏对青脆李采后的褐变有明显的抑制作用;1-MCP处理可有效降低果实贮藏期间的呼吸强度和乙烯释放速率(p<
According to Food Science and Technology, Issue 2, 2014, “Storage Temperature and the Effect of 1-Methylcyclopropene on Browning of Brittle Brittle Liquor in Sichuan Province” (by Chen Jia et al.) Reported that in order to study the effects of temperature and 1-methylcyclopropene 1-MCP) treatment on the browning of crisp crisp fruit. After being treated with 0.5 and 1.0 μL / L 1-MCP, the stored fruits were stored at (0 ± 0.5) ℃ and (10 ± 0.5) ℃, respectively. The results showed that low temperature storage significantly inhibited the browning of fresh and picked postharvest crispiness, and the 1-MCP treatment could effectively reduce the respiration rate and ethylene release rate during fruit storage (p <