关键词: 枇杷, 1-MCP, 2-AB, 贮藏保鲜

Abstract:

In order to extend the storage period and shelf life of loquats, the effects of 1-MCP and butylamine on postharvest loquats were explored. Big Red Robe loquats were used as the experimental subjects to explore fresh fruit rate, water loss rate, total sugar, vitamin C content, soluble solids, respiration intensity, polyphenol oxidase (PPO) activity and peroxidase (POD) activity in postharvest loquats treated with 1-MCP at various dosages and 0.1 mL/L butylamine during the storage at 4 ℃. Results indicated that the treatment with 0.1 mL/L butylamine and 20 mL/L 1-MCP could provide the best preservative effect on postharvest loquats, which revealed a significant inhibition effect on respiration intensity, PPO and POD activities and thus inhibit the ripen and senescence of postharvest loquats, decrease water loss rate and maintain fresh fruit rate of loquats, and attenuate the reduction of total sugar and vitamin C. All of these changes will be benefit for quality of loquats. Therefore, this combinatorial treatment can provide bright color, high quality and excellent preservative effect for loquats after the storage of 64 days.

Key words: loquat, 1-MCP, 2-AB, storage