1-MCP处理对翠冠梨果实采后生理及贮藏效果的影响

Effects of 1-MCP Treatment on Post-harvest Physiology and Storage of "Cuiguan" Pear

采用3种不同体积分数的1-MCP处理,研究了它们在常温(20±1)℃贮藏条件下对翠冠早熟梨果实采后生理生化及贮藏效果的影响。实验结果表明:1-MCP处理显著抑制了果实硬度的下降,延缓了可溶性固形物含量的上升速度,但对可滴定酸含量并无影响;强烈抑制了呼吸强度和乙烯释放速率,推迟了高峰的到来,并明显降低了峰值;同时,1-MCP处理还有效地抑制了果胶酶活性,保持SOD活性在较高的水平,并且显著抑制了PPO活性,从而延缓了果肉的褐变程度,延长了货架期。在整个贮藏过程中发现,运用0.25μL/L体积分数处理的效果最好。

In this study, ‘Cuiguan＇ pear was used to investigate the effects of 1 - MCP treatment with three different concentrations on the post - harvest physiology and storage life during ripening. The results showed that 1 - MCP treatment could restrain the decline of fruit firmness remarkably, and stay the rise of soluble solid contents, but had no effect on titratable acid. It could also restrain respiratory intensity and ethylene release rate intensively, postpone the appearing time of respiration and ethylene peak, and also reduced the climactic values. In addition, the pectinase was inhibited effectively, the SOD activity was preserved at a high level, and the PPO activity was restrained effectively, so that the degree of flesh browning was stayed. During the whole storage of ＂Cuiguan＂ pear, the effect of 0.25 μL/L concentration was the best of all.