不同保鲜剂对早酥梨采后果皮黄化的控制效果研究

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摘要：以早酥梨为试材，研究常温贮藏条件下1-MCP和NO两种保鲜剂处理对早酥梨果实黄化的控制效果。结果表明，1-MCP1.5 mg/kg熏蒸處理能有效控制早酥梨果实叶绿素含量的降低与黄化指数的升高，保持了早酥梨果实的硬度、可溶性固形物和酸度，并使早酥梨果实整体处于呼吸强度较低的状态，保鲜效果最好。

关键词：保鲜剂;早酥梨;果实黄化;控制

中图分类号：S661.2      文献标志码：A      文章编号：1001-1463（2021）08-0001-05

doi：10.3969/j.issn.1001-1463.2021.08.001

Abstract：In this paper， the effects of 1-MCP and NO on the control of the yellowing of the newly picked Zaosu pear were studied under normal temperature storage. The results showed that 1.5 mg/kg 1-MCP treatment could effectively control the decrease of chlorophyll content and the increase of etiolation index of Zaosu pear fruit， and maintain the firmness， soluble solids and acidity of Zaosu pear fruit， and the whole fruit of Zaosu pear was kept in the state of lower suction strength， the fresh-keeping effect was the best.

Key words：Preservative;Zaosu pear;Fruit yellowing;Control

早酥梨果肉细腻，果色翠绿，汁水多，口味香甜，石细胞少，是我国西北地区主栽的早熟梨品种之一[1 - 2 ]。（剩余5572字）

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