1-MCP对室温贮藏下不同成熟度猕猴桃的生理效应

Effects of 1-Methylcyclopropene on Physiological Biochemistry Indexes of Kiwifruit with Different Maturity

以适期采收(成熟度Ⅰ)和晚采收(成熟度Ⅱ)的‘海沃德’猕猴桃果实为材料,研究0.5μL.L-11-甲基环丙烯(1-MCP)处理对室温贮藏(20℃)条件下两种果实的生理生化指标的影响。结果显示:1-甲基环丙烯(1-MCP)处理能有效延缓贮藏期间两种成熟度果实的硬度、可滴定酸含量、维生素C含量的下降,显著降低二者的乙烯释放速率和呼吸强度及其峰值,提高果实的POD、CAT和SOD活性。与成熟度Ⅰ相比,成熟度Ⅱ果实的硬度下降较快,且丙二醛含量和呼吸速率却明显较高,呼吸速率和乙烯释放量高峰时间相对提前。研究表明,在相同的贮藏条件下,晚采收的‘海沃德’猕猴桃果实成熟衰老进程明显快于适期采收果实,贮藏效果较差;1-MCP能够明显延长猕猴桃果实的贮藏时间,表现出显著的保鲜效果。

In this study,＇Hayward＇kiwifruits at appropriate harvest time and late harvest time were treated as the material to investigate the effects of 0.5 μL·L-1 of 1-methylcyclopropene （1-MCP） on post-harvest physiological biochemistry during room temperature （20℃）.1-MCP treatment kiwifruits with different maturity had similar results：1-MCP inhibited the lose of kiwifruit firmness,titratable acids,vitamin c （Vc） content,fiercely inhibited ethylene production speed and respiration intensity and delayed the respiratory and ethylene activity peak.1-MCP also increased the activity of the peroxidase （POD）,catalase（CAT） and superoxide dismutase （SOD）.Compare to maturity Ⅰ,kiwifruit maturity Ⅱ is higher than that of maturity Ⅰ.The firmness falling of maturity Ⅱ is faster than that of maturity Ⅰ.However,the malondialdehyde （MDA） content and respiratory of kiwifruit of maturity Ⅱ are significantly higher than that of maturity Ⅰ.The degree of respiratory and ethylene production of maturity Ⅱ are ahead of the peak time.So in the same storage conditions：The degree of fruits ripening of maturity Ⅱ and senescence process was faster than that of maturity Ⅰ,significantly.Thus storage effects are not as good as the maturity Ⅰ,in brief,1-MCP treatment delayed kiwifruit maturing and softening.