Application of 1-MCP on apricots at different temperatures and days after harvest
1-MCP在杏子不同天數(shù)收獲后和不同溫度條件存儲應(yīng)用
Nguyen L.P.L，Hitka G，Zsom T， Kókai Z
Abstract
The efficacy of 1-MCP on apricots at different treatment temperatures and days after harvest during 6 weeks of storage at 1 °C was investigated. On the 1st, 3rd, or 5th day after harvest, fruit were treated with 1-MCP at 1 °C for 24 hours. In order to evaluate the effect of temperature, apricots were exposed to 1-MCP at 1, 10, and 20 °C (on the 1st day after harvest). 1-MCP application reduced the ethylene and CO2 production and delayed softening. Fruit treated on the 1st day after harvest presented the highest firmness at the end of the experiment. No significant effect of treatment temperatures on apricot quality was observed. The time period between harvest and 1-MCP application could be delayed until the 5th day after harvest. Results showed that 1-MCP extended the storage life and maintained the overall quality of apricot during storage and shelf-life.
研究了1-MCP在1°C下儲存6周期間在不同處理溫度和收獲后幾天對杏子的功效。在1 日，3 次或5 次天收獲后，水果用1-MCP處理的在1℃下放置24小時。為了評價溫度的影響，杏在(在11，10，和20℃下暴露于1-MCP 收獲后的一天)。1-MCP的使用減少了乙烯和CO 2的產(chǎn)生并延遲了軟化。水果的1處理的實驗結(jié)束后，收獲后的第二天呈現(xiàn)出的硬度。沒有觀察到處理溫度對杏品質(zhì)的顯著影響。收獲和1-MCP應(yīng)用之間的時間周期可以被延遲，直到5 次收割后一天。結(jié)果表明1-MCP可以延長杏的存儲壽命，并在存儲和保質(zhì)期內(nèi)保持杏的整體品質(zhì)。
Keywords: apricot (Prunus armeniaca L.), 1-MCP, storage, temperature, delay
關(guān)鍵字： 杏(山杏 .) ，1-MCP，存儲，溫度，延遲
