1-甲基环丙烯(1-MCP)对青州蜜桃冷藏期间某些生理指标的影响

Effect of 1-Methylcyclopropene (1-MCP) on Several Physiological Indexes of Peach During Postharvest Cold Storage

1 甲基环丙烯 (1 MCP ,0 .5 g·m-3 )明显延迟青州蜜桃冷藏期间 (0± 0 .5 )℃ 2次呼吸高峰 ,抑制多酚氧化酶 (PPO)活性 ,较好地维持超氧化物歧化酶 (SOD)活性 ,防止可滴定酸含量的下降 。

In this experiment, harvested peaches were treated with 0.5 g·m -3 of 1-methylcyclopropene (1-MCP), and then held at (0±0.5)℃ in cold storage room. The result showed that 1-MCP could decrease the losses of acidity and firmness of fruits, restrained intensity of respiration and kept the activity of SOD.