摘要
1-甲基环丙烯(1-methylcycloprepene,1-MCP)为近年来发现的一种新型乙烯受体抑制剂,它通过与乙烯受体蛋白的不可逆竞争结合,影响到乙烯与其受体蛋白正常结合而应用于果蔬的采后保鲜上。本文就1-MCP处理对果蔬采后生理及其品质的影响、其作用的可能模式,以及影响1-MCP作用效应的因素等进行了综述,最后还对目前果蔬的采后贮鲜上应用1-MCP所存在的问题作出了一定程度的小结。
1-MCP is a kind of new inhibitor of ethylene receptor that has been discovered in recent years. It competes ethylene receptor protein（ERP） irreversibly, which will affect normal ethylene binding with its ERP and hence imply postharvest preservingof fruits and vegetables. In the text the effects of postharvest physiologies and qualities with 1-MCP treatment, its possible action model and some factors which affecting 1-MCP action are reviewed. Finally the problems that have existed with 1-MCP treatment in postharvest storage and preserving of fruits and vegetables are summed up to some degree.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第8期262-266,共5页
Food Science
关键词
1-MCP
果蔬
采后生理
保鲜
1-MCP（1-meathylcyclopnepene）
fruits and vegetables postharves, physiology
preserving
