常温货架期间油桃果实不同部位对1-MCP的响应

Authors
Publication date
1 January 2016
Publisher

Abstract

采用1-MCP对油桃进行处理,于果顶和赤道两个部位取样,研究其对1-MCP的响应及对常温(25℃)货架品质的影响。结果表明,1-MCP处理可有效抑制油桃果实的软化,特别是延缓果顶部位的软化,降低其呼吸强度、VC含量、纤维素酶、多聚半乳糖醛酸酶活性,提高果实还原糖和可滴定酸含量,但对可溶性固形物含量、色差、果胶含量、果胶甲酯酶活性无显著影响

    Similar works

    Full text

    thumbnail-image

    Available Versions

    of Botany,Chinese Academy Of Sciences

    redirect
    oaioai:ir.ibcas.ac.cn:2S10CLM1/24...
    Last time updated on 27/10/2022