CAJ | 학술논문

为了探讨1-MCP对番茄采后保鲜时间的影响,对番茄采后保鲜提供依据与技术支撑,以粉红期番茄品种印第安为材料,研究了常温(20℃)条件下0.5、1.0 μL/L 1-MCP处理对番茄贮藏生理特性的影响.结果表明,1-MCP处理可明显抑制贮藏过程中果实乙烯释放,延迟乙烯高峰出现,并有利于番茄果实硬度保持,延缓果实可溶性固形物上升和可滴定酸含量下降,减少果实腐烂,对番茄保鲜效果较好.
위료탐토1-MCP대번가채후보선시간적영향,대번가채후보선제공의거여기술지탱,이분홍기번가품충인제안위재료,연구료상온(20℃)조건하0.5、1.0 μL/L 1-MCP처리대번가저장생리특성적영향.결과표명,1-MCP처리가명현억제저장과정중과실을희석방,연지을희고봉출현,병유리우번가과실경도보지,연완과실가용성고형물상승화가적정산함량하강,감소과실부란,대번가보선효과교호.
The fruits of Indian (a tomato variety) at pink stage were treated by two different concentration of 1-MCP at 20℃ to study its effect on physiological characteristics of tomato during the storage period and to provide the technological basis and support for tomato fresh-keeping. The results showed that 1-MCP could obviously inhibit ethylene release of tomato during its storage period and delay occurrence of the ethylene peak, ascent of tomato soluble solid matter and decrease of tomato titratable acid content, which was beneficial to keeping tomato fruit hardness and reducing tomato fruit rot. The optimum 1-MCP concentration for the better effect of tomato fresh-keeping is 1.0 μL/L.