1-甲基环丙烯对果蔬贮藏特性的影响

Effects of 1-Methylcyclopropene on Storage Characteristics of Fruits and Vegetables

综述了1-甲基环丙烯(1-MCP)对果蔬贮藏特性的影响。1-MCP是一种稳定、高效、无毒的乙烯作用抑制剂,1-MCP处理可保持果实贮藏期的硬度,减缓果实可滴定酸含量的损失和VC含量的降低,延缓果实色泽的转化。1-MCP处理能够抑制果实的呼吸强度、乙烯生成量,以及成熟衰老相关酶的活性,从而延缓果实的后熟衰老。1-MCP作用效果受处理温度、果实种类等多种因素的影响,有必要对1-MCP在果实上的应用进行更加系统、深入的研究。

The effects of 1-Methylcyclopropene on storage characteristics of fruits and vegetables were summarized in this paper, 1-Methylcyelopropene （1-MCP） was a stable, non-toxic and highly effeetive inhibitor of ethylene receptor. The rigidity of storage time could be kept by the treatment of 1-Methyleyciopropene （1-MCP） , and litratable acidity （TA） and the contents of ascorbic acid （AsA） could be reduced, and the color de-greening of fnJits and vegetables were delayed. Meanwhile, the fruits respiration intensity, ethylene production and the ripening and senescence enzyme activities were inhibited by 1-MCP treatment, which the fruits senescence could be prolonged. The effects of 1-MCP could be affected by treat temperature, sorts of fnlits, etc. It is necessary to do more research on the 1-MCP application in fruits and vegetables.