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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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4楼2011-03-03 22:12:24
★ ★ ★ ★ ★
xia_chong(金币+5): Nice! I think poyoro will give you many BBs. :D Thank you very much! 2011-03-03 22:54:34
poyoro(金币+10): 2011-03-04 11:50:08
poyoro(金币+10): thanks for your translation 2011-03-04 11:50:30
poyoro(金币+10): 2011-03-04 11:50:34
poyoro(金币+10): 2011-03-04 11:50:39
poyoro(金币+5): 2011-03-06 23:08:25
poyoro(金币+5): 2011-03-06 23:08:35
xia_chong(金币+5): Nice! I think poyoro will give you many BBs. :D Thank you very much! 2011-03-03 22:54:34
poyoro(金币+10): 2011-03-04 11:50:08
poyoro(金币+10): thanks for your translation 2011-03-04 11:50:30
poyoro(金币+10): 2011-03-04 11:50:34
poyoro(金币+10): 2011-03-04 11:50:39
poyoro(金币+5): 2011-03-06 23:08:25
poyoro(金币+5): 2011-03-06 23:08:35
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这是1 - MCP处理非苹果和梨等水果有利有弊的混合报告。收获时用1- MCP处理绿芒果促熟，完全芳香类化合物，包括单和倍半萜，醛类，酯类，醇类，十四烷的总产量在21° C成熟期间减少（Lalel等，2003年b）。同时，来自酯生产的脂肪酸和氨基酸，有助于增强成熟的番木瓜代谢途径的特征性芳香类化合物，用0.3μL的L - 1的1- MCP处理后显着减少（Balbontín等。，2007）。相反，用复方乙烯刺激，能增加芒果（Lalel等，2003年b）和番木瓜（Balbontín等。，2007）的芳香类挥发物。 [ Last edited by winzhouyun on 2011-3-4 at 00:53 ] |
5楼2011-03-03 22:52:44
6楼2011-03-03 22:54:50
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
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. |
7楼2011-03-03 23:04:19
简单回复
2011-03-03 22:04
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小木虫(金币+0.2):抢了个小板凳，给个红包
