CAJ | 학술논문

采用不同浓度（0.5 mg/kg、1.0 mg/kg、1.5 mg/kg）的1-MCP对天汪1号苹果果实进行采后处理，置于0依0.5益的冷藏室贮藏，贮藏期间测定苹果果实的硬度、酸度、可溶性固形物含量、Vc含量及测评鲜食品质。结果表明：1-MCP处理后，贮藏期果实的硬度、酸度、可溶性固形物含量及Vc含量均高于对照，且下降速率均低于对照。贮藏120 d时，果实饱满、失水少、无色斑、品质高。说明1-MCP处理能有效提高苹果的贮藏品质，但随1-MCP浓度的增加，表现出的贮藏效果的提高不明显。在冷藏条件下贮藏，1-MCP浓度以0.5 mg/kg为宜。
채용불동농도（0.5 mg/kg、1.0 mg/kg、1.5 mg/kg）적1-MCP대천왕1호평과과실진행채후처리，치우0의0.5익적랭장실저장，저장기간측정평과과실적경도、산도、가용성고형물함량、Vc함량급측평선식품질。결과표명：1-MCP처리후，저장기과실적경도、산도、가용성고형물함량급Vc함량균고우대조，차하강속솔균저우대조。저장120 d시，과실포만、실수소、무색반、품질고。설명1-MCP처리능유효제고평과적저장품질，단수1-MCP농도적증가，표현출적저장효과적제고불명현。재랭장조건하저장，1-MCP농도이0.5 mg/kg위의。
Using 1-MCP postharvest (0.5 mg/kg,1.0 mg/kg,1.5 mg/kg concentration)apple variety Tianwang 1,and then placed in a temperature of 0 ±0.5 ℃ freezer storage,storage period,acidity,hardness determination of soluble solids content of apple fruit,fresh food quality Vc content and evaluation. The result shows that after 1-MCP treatment,hardness,soluble acidity, preserved fruit solids content and Vc content are higher than the control,and the decrease rate is lower than the control,full of fruit, less water loss,no stains,high quality after 120 days. The result shows that 1-MCP treatment can effectively improve the storage quality of apples,but the storage effect of 1-MCP on the huaniu apple with the increase of the dose showed an increase in the effect is not obvious,stored under refrigerated conditions,the suitable for 0.5 mg/kg.