摘要
为探讨1-甲基环丙烯处理对软枣猕猴桃果实软化的影响,以软枣猕猴桃果实为试材,进行1-MCP处理,然后在常温下贮藏,检测与果实软化有关的防御生理指标。结果表明,1-MCP处理的软枣猕猴桃果实在常温贮藏条件下,明显延缓了可溶性固形物含量的上升和可滴定酸含量的下降,果实硬度下降速度明显延缓,从而延缓了果实的软化。同时,1-MCP处理推迟过氧化物酶和超氧化物歧化酶活性高峰的出现,且降低软枣猕猴桃果实在贮藏初期丙二醛(Malondialdehyde,简称MDA)含量,即1-MCP处理延缓软枣猕猴桃果实的软化。
In order to study the influence of 1-methylcyclopropene（1-MCP） on the quality and softening of Actinidia arguta, with the Actinidia arguta was as the material,treated by 1-MCP, then stored at the ordinary temperature, and the defense physiological index was determined, the result showed that the fruit softening was delayed which was significant delayed by the rise of soluble solids, the decrease of titratable acid and the rate of fruit hardness. However the activities of Peroxidase（POD） and Superoxidedismutase （SOD） were delayed by the 1-MCP treatment and the content of Malondialdehyde（MDA） was decreased in the early preserve period.
出处
《延边大学农学学报》
2013年第1期43-46,共4页
Agricultural Science Journal of Yanbian University
基金
国家自然基金(31060254)
