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探讨了1-MCP处理对凯特杏果实采后糖酸组分及其含量的影响。试验结果表明,绿熟期的凯特杏果实糖分以蔗糖含量最高,果糖含量最低;有机酸以柠檬酸为主,苹果酸次之,属柠檬酸型。用1.0μL/L1-MCP处理可抑制杏果实采后可溶性糖的积累,其蔗糖、葡萄糖、果糖与总糖含量均低于对照;同时,1-MCP处理能显著地抑制杏果实抗坏血酸含量的减少,抑制贮藏末期柠檬酸、苹果酸、酒石酸和总酸量的下降与琥珀酸的升高。1-MCP处理改变杏果实采后糖酸代谢可能是提高果实贮藏品质的主要原因。
The effects of 1-MCP treatment on the sugar and acid components and the content of Cassis apricot fruit were studied. The results showed that the highest sucrose content and the lowest fructose content were found in the fruits of green ripe Cotyledon fruit. The citric acid was the main organic acid and the citric acid was the second malic acid. The treatment with 1.0μL / L 1-MCP inhibited the accumulation of soluble sugar in apricot fruit after harvest, and the content of sucrose, glucose, fructose and total sugar in the apricot fruit was lower than that in the control. At the same time, 1-MCP treatment significantly inhibited the decrease of ascorbic acid content , Inhibit the end of storage of citric acid, malic acid, tartaric acid and the total acid amount decreased with the increase of succinic acid. 1-MCP treatment to change the apricot fruit after sugar acid metabolism may be the main reason to improve the quality of fruit storage.