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poyoro

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There are mixed reports of detriments or benefits of 1-MCP treatment in fruits
other than apple and pear. In mature green mango fruit treated with 1-MCP at
harvest, production of total aroma compounds, including mono- and sesquiterpenes,
aldehydes, esters, alcohols and tetradecane, was reduced during ripening at 21 °C
(Lalel et al., 2003b). As well, production of esters derived from the fatty acid and
amino acid metabolic pathways that contribute to the strong, characteristic aroma
of ripe mountain papaya was shown to be markedly reduced by treatment with 0.3
μL L–1 1-MCP (Balbontín et al., 2007). Conversely, treatment with the ethylenegenerating
compound ethephon stimulated production of aroma volatiles in both mango (Lalel et al., 2003b) and mountain papaya (Balbontín et al., 2007).

[ Last edited by poyoro on 2011-3-6 at 18:06 ]

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zhangy3030

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poyoro(金币+10): :tiger28: 2011-03-04 11:51:08
poyoro(金币+10): 2011-03-04 11:51:12
poyoro(金币+10): 2011-03-04 11:51:15

除了苹果和梨，用1-MCP 除了水果的好坏是参半的。利用1-MCP处理成熟的绿芒果，得到的芳香类化合物，包括单贴，倍半萜，醛类，酯类，醇类，十四烷，21℃下，会在成熟过程中减少~另外，0.3μL L–1 1-MCP处理脂肪酸和氨基酸代谢生成的酯类时能力较强，处理成熟的山木瓜特性酯时能力明显降低，与之相反的是，乙烯利对芒果和山木瓜的芳香挥发物的生成均有促进作用.

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