以早金酥梨为试材,研究其分别经1、2、4包/10 kg的1-MCP处理后,放置在(23±1)℃室温下贮藏16 d的品质变化情况.结果表明,1-MCP处理较好地保持果实中总糖、可滴定酸和VC的含量,维持果实硬度,抑制果实的呼吸强度,降低了果实的腐烂率,提高了果实的品质,以2包/10 kg的1-MCP处理效果最好.%Using Zajinsu pear as the materials, the changes of fruit quality during 16 days storage by the treat-ment of 1, 2, 4 packs/10 kg 1-MCP concentration were studied, the fruits were storaged under(23±1)℃tem-perature. The results showed that:the content of total sugar, titratable acid and Vc were well maintained, the firmness was maintained, the respiration was suppressed, the decay rate was declined, the quality was en-hanced by the 1-MCP treatment, the concentration4 of 2 packs/10 kg had the best effect.
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