1-甲基环丙烯处理时间对苹果贮藏效果的影响

Effects of Various 1-methylcyclopropene Treatment Durations on Storage Quality of Apple Fruit

以富士苹果为试材,研究了1-MCP的不同处理时间对果实好果率、呼吸强度、乙烯释放速率、细胞膜透性、丙二醛含量以及果实质地品质(包括果皮强度、破裂深度、果皮脆性、果皮韧性、果肉平均硬度)的影响。结果表明,1-MCP处理显著地降低了果实的呼吸强度和乙烯释放速率,很好地保持了果实的贮藏品质;但1-MCP作用效果随着处理时间的延后而降低,在采后0 d、7 d、14 d处理的1-MCP作用效果明显好于21 d。因此,为了更好地明确1-MCP的处理效果,采后苹果在两周内进行1-MCP处理可以保持较好的贮藏效果。

Effects of various 1-methylcyclopropene（1-MCP） treatment durationon fruit quality,respiration intensity,ethylene release rate,cell membrane permeability,MDA content and fruit texture（including pericarp break force,pericarp break distance,pericarp toughness,pericarp brittleness and mean flesh firmness） of Fuji apple were studied.The results showed that 1-MCP treatment significantly reduced respiration intensity and ethylene release rate,and maintained storage quality of fruit,but the beneficial effect of 1-MCP treatment decreased with prolonged treatment period.The storage effect of 1-MCP treatment on 0,7 and 14 days after harvest were obviously better than 21 days.Thus,1-MCP treatment should be applied within two weeks to maintain the good storage quality of apple fruit.