摘要
在室温[(25±1)℃]条件下观察1-甲基环丙烯(1-MCP)影响下‘嘎拉’苹果采后果肉细胞结构变化的结果表明,随着贮藏时间的延长,未作1-MCP处理的果实果肉细胞逐渐失去张力,细胞壁皱褶,中胶层逐渐降解,继而出现胞间裂痕,细胞间隙逐渐增大,细胞壁纤维松散,细胞器逐渐空泡化等现象;1-MCP显著抑制果肉细胞的结构损伤,最终减缓果实的软化。
The experiment was conducted to study the effect of 0.5μL·L^-1-methylcyclopropene （1-MCP） on the changes in flesh cell structure of‘Gala＇ apple （Malus domestica） during storage. A series of changes in flesh cell structure were observed, such as losing cell tensity, wrinkling of cell wall, dissolution of the middle lamella, enlarging of intercellular space, disintegration of fibrillar material of cell wall and vacuity of cell organelles, whereas 1-MCP significantly inhibited these changes, In conclusion, the softening of apple fruit was greatly delayed.
出处
《植物生理学通讯》
CSCD
北大核心
2007年第3期487-490,共4页
Plant Physiology Communications
基金
国家"十五"科技攻关项目(2004BA516A10)
美国罗门哈斯中国公司项目
关键词
'嘎拉’苹果
1-MCP
细胞结构
采后贮藏
‘Gala＇ apple （Malus domestica）
1-methylcyclopropene （1-MCP）
cell structure
post-storage
