摘要
为进一步提高1-MCP在果实贮藏保鲜上的应用价值,以金魁美味猕猴桃果实为试材,对采后果实经1-MCP一次处理和二次处理后对果实生理生化和贮藏寿命的影响进行了比较。结果表明,1-MCP处理显著地降低了果实的硬度、维生素C含量的下降速率,强烈地抑制了乙烯的生成速率和呼吸速率,延缓了果实淀粉酶、氯霉素乙酰转移酶(CAT)、超氧化物歧化酶(SOD)活性高峰的到来,且1-MCP重复处理的效果更为突出,它极其有效地在一次处理的基础上进一步延长了果实的贮藏寿命,很好地保持了果实品质。
Experiment was carried out with the fruit of Jinkui kiwifruit cultivar （Actinidia deliciosa C.F. Liang et A.R. Ferguson） for studying the effects of 1-MCP on the post-harvest fruit physiological and bio-chemical characteristics and its storage life. The results showed that 1-MCP treatments could obviously keep the fruit firmness and Vc content. 1-MCP treatment inhibited ethylene release rate and respiration rate, and postponed their peaks. They also postponed activity peak of SOD and CAT. Moreover, the effect of the repeated treatment of 1-MCP was obviously beneficial for prolonging the storage and keeping the fruit freshness. It could extend the storage life of kiwifruit effectively on the basis of the first treatment and keep the fruit quality.
出处
《果树学报》
CAS
CSCD
北大核心
2007年第1期43-48,共6页
Journal of Fruit Science
基金
江西省自然科学基金(0330076)。
关键词
猕猴桃
1-MCP
生理生化
贮藏
Kiwifruit
1-methylcyclopropene（1-MCP）
Physiological and bio-chemical characteristics
Storage
