1-MCP对猕猴桃包装贮藏生理的影响研究

Study on Effects of 1-MCP on Kiwifruit Quality and Physiological Characteristics during Packaging Storage

猕猴桃属典型的呼吸跃变型果实,具有明显的生理后熟过程,采后如不及时处理极易软化腐烂,所以对猕猴桃贮藏生理的研究刻不容缓。本研究以皖翠、金魁、海沃德三个品种的猕猴桃为试材,通过定期的检测观察,研究了不同贮藏温度下,1-MCP对猕猴桃生理生化特性的影响,结果表明:1-MCP能降低贮藏期猕猴桃的呼吸作用,酸、VC含量、果实硬度变化较小,并提出了最佳贮藏模式,为商业流通和加工企业的猕猴桃包装贮藏提供了理论依据。

Kiwifruit belongs to breath-leap type fruit with obvious afterripening process and softening quickly if without effective preservative measure after gathering, and becoming putrifiable and deteriorated within short time. So it is urgent to study the physiological characteristics of kiwifruit during packaging storage. This paper studied the effects of 1-MCP on kiwifruit quality and physiological characteristics with ＂Haywood, Junkie or Wincey＂ kiwifruit as test materials stored respectively at different temperatures and regular intervals. The results showed that： the 1-MCP can delay the respiratory intensity of kiwifruit during packaging storage and keep down acidity, VC content and upholding hardness. And so as to put forward the optimal packaging storage technology. The results provide good theoretical reference to the packaging storage of kiwifruit in processing enterprise and business management.