摘要
以鲜切"茄杂10号"长茄为试材,采用1.0μL/L 1-MCP对其进行熏蒸处理,研究1-MCP对鲜切茄子贮藏期间各项生理指标和品质的影响。结果表明:1.0μL/L 1-MCP处理在常温下(15℃)能有效抑制鲜切茄子呼吸强度的上升,维持产品硬度、可滴定酸含量,降低产品失重率及褐变指数,延长鲜切茄子的保鲜期。
Taking fruits of eggplant＂Qieza No.10＂cultivars as materials,the fresh-keeping effect of 1.0μL/L 1-MCP on the fruits of fresh-cut eggplant were studied.The results showed that at room temperature（15℃）,the 1.0μL/L 1-MCP could control the fruits＇ respiratory intensity,retain the contents of titratable acid,remain the hardness,meanwhile reduce the rate of weight loss and browning index extend the fresh-keeping of eggplant.
出处
《北方园艺》
CAS
北大核心
2015年第6期123-126,共4页
Northern Horticulture
基金
国家大宗蔬菜产业技术体系石家庄综合试验站资助项目(CARS-25-G-05)
关键词
1-MCP
鲜切茄子
保鲜
1-MCP
fresh-cut eggplant
fresh-keeping
