Fresh-keeping effects of potato tubers treated by 1-MCP during cellar storage
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摘要: 以黑龙江省绥化市品种为黄麻子的马铃薯为试材,采用不同浓度1-甲基环丙烯（1-MCP）处理,研究窖藏马铃薯采后生理、贮藏品质及发芽率。结果表明:1.0μL/L 1-MCP处理,能有效减缓块茎淀粉的降解、抑制VC和总酚含量的下降及还原糖的上升,能显著降低块茎的呼吸速率,抑制与块茎衰老相关的PPO和POD活性的快速升高。在此处理方式下,贮藏到180d,块茎并未发芽,保鲜效果良好。Abstract: Huangmazi potatoes cultivated in suihua Heilongjiang province were taken as raw materials and postharvest physiology, storage characteristics and sprouting rate of potato tubers treated by different concentration 1-methylcyclopropene (1-MCP) were studied. Results showed that 1.0μL/L 1-MCP treatment could slow down starchy degradation, inhibit decrease of VC and total phenols content and rise of reducing sugar content, and reduce respiration intensity, inhibit the activities of polypenoloxidase (PPO) and peroxidase (POD) . After 180 days of storage tubers did not sprout and preservation effect was good under this treatment.
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Keywords:
- 1-MCP /
- cellar storage /
- potato tubers /
- preservation
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