知识与财富的链接
以山西太谷和运城地区的砀山酥梨为试材,研究不同浓度1-MCP处理的酥梨果实在（0±0．5）℃低温条件下长期贮藏后常温20℃货架9d期间的品质和果实虎皮病的变化规律。结果表明：1-MCP处理能极显著抑制（运城）和完全控制（太谷）酥梨果实贮藏后货架期间的虎皮病．保持果实良好的外观色泽和内在品质,明显降低酥梨果实的呼吸强度和乙烯释放量以及果皮和果肉组织的总酚含量和PPO活性。1-MCP处理可以作为控制砀山酥梨低温贮藏后货架期间果实组织褐变f尤其是虎皮病1和保持良好品质的主要技术措施,建议1-MCP适宜处理浓度为0．5～1．0μL／L。
Dangshansu pears from Taigu and Yuncheng in Shanxi were treated with different concentrations of 1-MCP. The objective of this study was to ascertain the change rules of superficial scald and quality of Dangshansu pears during 9 days shelf-life at 20 ℃. The pears were treated with 1-MCP and then stored at （0±0.5） ℃ for a long time. The results showed that, 1-MCP treatment could respectively inhibit the superficial scald of Dangshansu pears in Yuncheng significantly and in Taigu completely during the shelf-life. It was also conductive to keeping desired colors and inner qualities, as well as reducing the respiration intensity, ethylene release, total phenol content and PPO activity of the organizations of the fruits apparently. 1-MCP treatment could be used as a main technology for the control of browning （especially superficial scald） and quality maintenance, the suggested concentration of 1-MCP was 0.5～ 1.0 μL/L.
