CAJ | 학술논문

以“白玉”、“冠玉”枇杷为试材，研究了低温贮藏和1μL/L、2μL/L、5μL/L、10μL/L四种不同浓度1-甲基环丙烯(1-MCP)处理对枇杷采后贮藏品质特性的影响，定期对2种不同品种枇杷的Vc含量、可滴定酸含量、可溶性糖含量以及POD酶活性变化情况进行测定。结果表明：1-MCP处理和低温贮藏相结合，能够延缓枇杷的后熟和衰老过程，不同品种枇杷对不同浓度的1-MCP响应情况是不同。总体而言，1-MCP对枇杷果实中的可滴定酸含量以及Vc含量的保持效果很好，对果实中的可溶性糖含量和POD酶活性无特别明显的影响。
이“백옥”、“관옥”비파위시재，연구료저온저장화1μL/L、2μL/L、5μL/L、10μL/L사충불동농도1-갑기배병희(1-MCP)처리대비파채후저장품질특성적영향，정기대2충불동품충비파적Vc함량、가적정산함량、가용성당함량이급POD매활성변화정황진행측정。결과표명：1-MCP처리화저온저장상결합，능구연완비파적후숙화쇠로과정，불동품충비파대불동농도적1-MCP향응정황시불동。총체이언，1-MCP대비파과실중적가적정산함량이급Vc함량적보지효과흔호，대과실중적가용성당함량화POD매활성무특별명현적영향。
“Baiyu”、“Guanyu”loquats were used to investigate the effects of 1μL/L, 2μL/L,5μL/L and 10μL/L 1-methlcyclo-propene on the quality of the storage fruit at the low temperature. The titratable acid content, total sugar content, vitamin C content and the activities of peroxidase (POD) were explored in postharvest loquats treated with 1-MCP at various dosages during the storage at 6℃. The results indicated that the combination of 1-methylcyclopropene treatment and storage at the low temperature could distinctly decay the after ripening and senescence, and different kinds of loquats appeared different effects of 1-MCP. All in all, the treatment of 1-MCP can obvi-ously keep the titratable acid content of loquat and Vc content, but the effects were unconspicuous in the contents of soluble sugar and the activities of peroxidase (POD).