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为了探讨1-MCP对鸡蛋枣贮藏性能的影响,以祁东县生产的鸡蛋枣为材料,研究了在低温高湿贮藏环境下,1-MCP处理对鸡蛋枣的好果率、失水率、果实硬度、呼吸强度和果实内含物含量的影响。结果表明,1-MCP处理可有效降低果实的呼吸强度和失水率,延缓果实变软,从而保持较高的好果率;同时,1-MCP处理可减缓贮藏前期果实还原糖和可溶性固形物含量的增加趋势,以及果实的Vc含量和可滴定酸含量的降低趋势,有利于延长鸡蛋枣的贮藏时间;但是,当贮藏时间超过50天时,1-MCP处理的效果逐渐丧失,果实的各项指标接近于对照处理。这表明:在果实贮藏前期,1-MCP处理可减缓果实软化成熟,对其营养成分的保持和果实贮藏保鲜有一定的作用,使其外形和内在品质优于对照。
In order to investigate the effect of 1-MCP on the storage performance of egg jujubes, the egg jujube produced in Qidong County was used to study the effects of 1-MCP treatment on egg fruit jujube’s good fruit rate, water loss rate, Fruit firmness, respiration intensity and the content of fruit contents. The results showed that 1-MCP treatment could effectively reduce the respiration rate and water loss rate of fruits, delay the softening of fruits and maintain a high good fruit rate. In the meantime, 1-MCP treatment could reduce the content of reducing sugars and soluble solids The increasing trend of Vc content and titratable acid content in fruit could prolong the storage time of Egg Date but when the storage time exceeded 50 days, the effect of 1-MCP treatment was gradually lost. The index is close to the control treatment. This indicates that 1-MCP treatment can slow the softening and ripening of fruits during the early storage period of fruits, which has a certain effect on the maintenance of nutrients and storage and preservation of fruits, and has better appearance and intrinsic quality than the control.