CAJ | 학술논문

为探索延长京白梨货架期的方法，以采后京白梨果实为试材，在密闭容器内利用1－甲基环丙烯（1－MCP）进行熏蒸处理，然后常温贮藏，以不进行1－MCP 熏蒸的常温贮藏果实为对照（CK），研究了1－MCP不同熏蒸浓度（0．25、0．50和1．00μL／L）和不同熏蒸次数（1、2和3次）对采后京白梨果实后熟生理指标的影响。结果表明：利用1－MCP熏蒸可以显著抑制京白梨果实后熟软化进程，适宜的处理方法为用0．50μL／L的1－MCP熏蒸2次（果实采后立即用0．50μL／L的1－MCP熏蒸1次，而后间隔3 d再熏蒸1次），京白梨果实货架期可以达到30 d，较CK延长12 d。
위탐색연장경백리화가기적방법，이채후경백리과실위시재，재밀폐용기내이용1－갑기배병희（1－MCP）진행훈증처리，연후상온저장，이불진행1－MCP 훈증적상온저장과실위대조（CK），연구료1－MCP불동훈증농도（0．25、0．50화1．00μL／L）화불동훈증차수（1、2화3차）대채후경백리과실후숙생리지표적영향。결과표명：이용1－MCP훈증가이현저억제경백리과실후숙연화진정，괄의적처리방법위용0．50μL／L적1－MCP훈증2차（과실채후립즉용0．50μL／L적1－MCP훈증1차，이후간격3 d재훈증1차），경백리과실화가기가이체도30 d，교CK연장12 d。
In order to find a method to extend the storage time of Jingbaili pear fruit, taking Jingbaili pear fruit as experimental material, the fruits were fumigated with 1-MCP in a sealed container, then storaged at normal temperature, the fruits storaged at normal temperature without fumigation were used as control, the effects of 1-MCP on postharvest physiology in the fruit after harvest with different concentrations ( 0.25, 0.50, 1.00 μL/L) and treatment times (1, 2, 3 times) were studied.The results showed that the 1-MCP treatments significantly delayed the process of the ripening and softening of fruits.Treating two times by 0.50 μL/L 1-MCP at 0 and 4 days was the best method under normal temperature during storage, the shelf-life of the fruits would be 30 days, prolong for about 12 days compared with control.