常温下1-MCP对番茄生理生化的影响

The Effects of 1-MCP on Physiology and Biochemistry Responses of Tomato During Room Temperature

采用浓度为0.5μL·L-1和0.9μL·L-1的1-MCP对番茄进行处理,研究其对常温下番茄生理生化的影响。结果表明,1-MCP降低了番茄的呼吸强度,保持了果实的VC和可滴定酸的含量,延缓了果实可溶固形物含量的降低,提高了CAT活性,降低了PPO活性。采用浓度为0.9μL·L-1的1-MCP处理番茄保鲜效果较好。

The tomatoes were treated with 1-methylcyclopropene （1-MCP） of 0.5 and 0.9μL· I-1 , respectively. The effects of 1-MCP on physiological and biochemical responses of tomato were studied during room temperature. The re- sults showed that 1-MCP could reduce respiration rate, reserve the content of VC and titratable acid, delay the reduc- tion of content of total soluble solids （TSS）. CAT activity was enhanced and PPO activity was decreased by 1-MCP treatment. The concentration of 0.9μL· L-1 1-MCP had a better effects on the fresh-keeping of tomato.