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园艺学报 ›› 2012, Vol. 39 ›› Issue (4): 783-792.

• 综述 • 上一篇    下一篇

1–甲基环丙烯在柿贮藏保鲜中的应用研究进展

张雪丹1,辛甜甜2,李富军2,王淑贞1,辛 力1,*,孙玉刚   

  1. (1 山东省果树研究所,山东泰安 271018;2 山东理工大学农业工程与食品科学学院,山东淄博 255049)
  • 出版日期:2012-04-25 发布日期:2012-04-25

Progress in Application Research of 1-MCP for Storage and Fresh-keeping of Persimmon Fruits

ZHANG Xue-dan1,XIN Tian-tian2,LI Fu-jun2,WANG Shu-zhen1,XIN Li1,*,and SUN Yu-gang1   

  1. (1Shandong Institute of Pomology,Tai’an,Shandong 271018,China;2School of Agricultural and Food Engineering,Shandong University of Technology,Zibo,Shandong 255049,China)
  • Online:2012-04-25 Published:2012-04-25

摘要: 柿是呼吸跃变型果实,乙烯的作用对其成熟过程影响很大,乙烯竞争抑制剂1–甲基环丙烯(1-MCP)处理柿果实可延缓其软化,保持品质,延长贮藏期。综述了1-MCP的作用机理并阐述了其在柿果实贮藏保鲜中的应用现状以及脱涩保脆的最新进展。

关键词: 柿, 贮藏, 1-MCP, 乙烯, 软化, 脱涩保脆

Abstract: Persimmon fruit is climacteric one which is dramatically influenced in its maturity by ethylene,therefore,1-MCP is an inhibitor of ethylene perception that can affect for softening delayed,quality preservation and extension of storage life in persimmon. This paper reviewed the action effects and physiological mechanisms of 1-MCP and effects of 1-MCP in the fruit preservation,the status of studies and applications of 1-MCP on persimmon fruit,and current researches of de-astringent and hardness- keeping on persimmon.

Key words: persimmon, storage, 1-MCP, ethylene, softening, de-astringent and hardness-keeping

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