1-甲基环丙烯处理对‘徐香’猕猴桃储藏保鲜效果的影响

Maintaining freshness with 1-MCP treatment for storage of Actinidia delicious 'Xuxiang' kiwifruit

以浙江主产‘徐香’猕猴桃Actinidia deliciosa‘Xuxiang’为试材,研究不同体积分数1-甲基环丙烯(1-MCP)处理(0,0.3,0.6,0.9,1.2μL.L-1)对猕猴桃低温储藏期间果实品质和生理生化特性的影响。结果表明:在冷藏条件下,适宜体积分数的1-甲基环丙烯处理可以延缓‘徐香’猕猴桃维生素C的下降以及可溶性固形物和总糖的上升;可较好地保持果实硬度和可滴定酸;降低果实呼吸强度和乙烯释放速率,并推迟两者高峰期的到来,减缓其衰老进程;同时可抑制储藏期间丙二醛的升高;提高果实的超氧化物歧化酶和过氧化物酶活性,较好地保持细胞膜完整性。综合考虑认为:0.9μL.L-1的1-甲基环丙烯处理对‘徐香’猕猴桃低温储藏保鲜效果较好。

To determine the effect of different 1-MCP concentrations （0 μL·L-1, 0.3 μL·L-1, 0.6 μL·L-1, 0.9 μL·L-1 and 1.2μL·L-1 ） on quality as well as physiological and bio-ehemieal characteristics during cold storage, a Zhejiang variety of Actinidia deliciosa of ＇Xuxiang＇ kiwifruit was studied. Results showed that 0.9 μL·L-1 1-MCP was favorable for keeping of ＇Xuxiang＇ kiwifruit quality. At the end of storage, in eoraparison with the control, the treatment of 0.9 poL＇L4 can significantly improved Vc content in 0.19 mg·g-1 and total sugars content in 25.0 g·kg-1; 0.9 μL·L-1 1-MCP also helped improved titratable acidity content in 0.17%. Additionally, 0.9 μL·L-1 1-MCP reduced rates of respiration content in 7.1mg·kg-1·h-1 and ethylene production content in 1.0 nL·g-1·h-1 and delayed time to respiration and ethylene peaks. In addition, 1-MCP significantly restrained increases of 3,4-methylenedioxyamphetamine （MDA）, increased superoxide dismutase （SOD） and peroxidase （POD） activity and maintained integrity of the cell membrane well （P〈0.05）. [Ch, 6 fig. 21 ref. ]