...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Canadian Journal of Plant Science >1-Methylcyclopropene affects the shelf-life quality of controlled atmosphere stored ‘Cold Snap?’ pears
【24h】

1-Methylcyclopropene affects the shelf-life quality of controlled atmosphere stored ‘Cold Snap?’ pears

机译：1-甲基环丙烯影响控制气氛的保质期质量储存的“冷鲷鱼”梨

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

1-Methylcyclopropene (1-MCP) and a controlled atmosphere (CA; elevated CO2 and low O2 partial pressures) preserve the overall quality of ‘Cold Snap?’ pears during low temperature storage, including minimizing physiological disorders. In two separate years, we determined the impact of 1-MCP (0 or 300?nL L?1), pre-storage conditioning (0, 3, or 7?d at 3?°C), and CA (18 or 2.5?kPa O2, and 2?kPa CO2) on the shelf-life quality of ‘Cold Snap?’ pears following their removal from storage at 0?°C. In both years, 1-MCP effectively reduced rates of ethylene production and limited peel yellowing and fruit softening following the transfer of stored ‘Cold Snap?’ pears to ambient conditions for up to 14?d, regardless of pre-storage conditioning and CA regimen. Moreover, 1-MCP-treated fruit stored under 2.5?kPa O2/2?kPa CO2 developed lower incidences of senescent scald, regardless of the pre-storage conditioning period. In year one, this treatment combination also limited internal breakdown and internal cavity development, whereas the incidence of internal cavities was highest in 1-MCP-treated fruit in year two, regardless of pre-storage conditioning period, O2 partial pressure in the storage atmosphere, and shelf-life duration. Principal component analysis revealed that the occurrence of senescent scald and internal breakdown in ‘Cold Snap?’ pears were associated with high rates of ethylene production, peel yellowing, and softening. Similarly, internal cavity development was correlated with most ripening attributes, although the link with fruit softening was inconsistent across both years of the study.
机译：1-甲基环丙烯（1-MCP）和受控气氛（CA;升高的CO2和低O2部分压力）在低温储存期间保留“冷卡扣？”梨的整体质量，包括最小化生理疾病。在两个单独的几年中，我们确定了1-MCP（0或300？NLL≥1）的影响，预储存调节（0,3，或7≤d，3？°C）和Ca（18或2.5 ？KPA O2和2？KPA CO2）在其在0≤°C的储存后'冷卡扣_'梨的保质期质量。在两年内，1-MCP在转移储存的“冷鲷鱼”梨转移到最长14℃的环境条件下，有效降低了乙烯生产和水果软化的速度，无论预储存条件和CA方案如何。此外，1-MCP处理的果实储存在2.5以下？KPA O2 / 2？KPA CO2开发出衰老烫伤的较低的发病率，无论预储存条件如何。在一年中，这种治疗组合也有限的内部击穿和内腔发育，而内腔的发生率在二年级1-MCP处理的果实中最高，无论预储存调节期，储存气氛中的O2部分压力和保质期持续时间。主要成分分析表明，“冷鲷鱼”梨子衰老和内部分解的发生与高乙烯生产，剥黄和软化的高速率相关。同样，内腔发育与大多数成熟的属性相关，尽管与水果软化的联系在这两年的研究中不一致。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号