1-MCP处理对百香果贮藏品质的影响

Effect of 1-MCP Treatment on Storage Quality of Passion Fruit

摘要: 为研究不同浓度1-MCP结合BOPP保鲜袋处理对采后百香果保鲜效果的影响,使用不同浓度(0、0.3、0.6、0.9 μL/L)1-甲基环丙烯(1-MCP)熏蒸百香果12 h后装入BOPP保鲜袋,于(5±1) ℃下贮藏。结果表明:不同浓度1-MCP结合BOPP保鲜袋处理均可降低果实失重率,保持果实具有较好的色泽,同时可以维持百香果果实较高的TSS、总酸、V_C和总糖含量。其中0.6 μL/L的1-MCP熏蒸12 h并采用BOPP保鲜袋包装的保鲜效果最佳。

Abstract: Effects of different concentrations of 1-MCP combined with BOPP packaging films on freshness of harvested passion fruits were investigated. The harvested fruits were treated with 0,0.3,0.6,0.9 μL/L 1-MCP for 12 h,respectively,then packed with BOPP packaging films and stored at(5±1) ℃. The results showed that compared with the control fruits,1-MCP combined with BOPP packaging films treatment lowered the weight loss,kept the fruits of exterior quality,and kept the higher contents of TSS,total acid,vitamin C and total sugar content of passion fruit. Among the 1-MCP combined with BOPP packaging films treated ones,the fruits treated with 0.6 μL/L 1-MCP for 12 h combined with BOPP packaging films could keep best fruit percentage.