CAJ | 학술논문

研究了不同浓度的1-甲基环丙烯（1-MCP）和95％二氧化碳（CO2）结合处理对金瓶柿低温贮藏期（0℃下0～60 d）及其后的货架期（20℃下放置5 d）品质的影响。结果表明：经0．5μL/L 1-MCP＋95％CO2处理的柿果在低温贮藏期间乙烯生成速率高峰出现时间迟于未经1-MCP处理（ CK）的；经此处理的柿果在低温贮藏期及其后的货架期间，其色度值低于CK的，硬度显著高于CK的，而褐变指数和可溶性单宁含量与CK差异不显著。因此，用0．5μL/L 1-MCP＋95％CO2对采后的金瓶柿果进行处理，可以获得较好的效果。
연구료불동농도적1-갑기배병희（1-MCP）화95％이양화탄（CO2）결합처리대금병시저온저장기（0℃하0～60 d）급기후적화가기（20℃하방치5 d）품질적영향。결과표명：경0．5μL/L 1-MCP＋95％CO2처리적시과재저온저장기간을희생성속솔고봉출현시간지우미경1-MCP처리（ CK）적；경차처리적시과재저온저장기급기후적화가기간，기색도치저우CK적，경도현저고우CK적，이갈변지수화가용성단저함량여CK차이불현저。인차，용0．5μL/L 1-MCP＋95％CO2대채후적금병시과진행처리，가이획득교호적효과。
This paper studied the effects of different concentrations of 1-methylcyclopropene (1-MCP) and 95%carbon di-oxide (CO2) combined treatment on the quality of “Jinping” persimmon in storing period (0~60 days at 0 ℃) and shelf life (5 days at 20℃) .The results indicated that:in cold storing period , the ethylene-generating speed peak time of the persimmon fruits treated with 0.5 μL/L 1-MCP+95%CO2 was later than that of the persimmon fruits treated with only CO 2(CK);for the persim-mon fruits treated with 0.5 μL/L 1-MCP+95%CO2 , in their storing period and shelf life , their chromatic value was lower than that of CK, and their hardness was significantly higher than that of CK , but there were no significant differences in browning index and soluble tannin content between this treatment and CK .Therefore, treating the harvested “Jinping” persimmon fruits with 0.5μL/L 1-MCP+95%CO2 could acquire better effect .