1-MCP对贮藏苦瓜生理及品质特性的影响

Effects of 1-MCP on Physiological Properties and Fruit Quality of Bitter Gourds in Storage

以‘大肉2号’苦瓜为材料,研究不同浓度1-MCP(0、0.25、0.5、1.0μl·L-1)处理后常温(22±2)℃贮藏中苦瓜呼吸强度、可溶性蛋白含量、维生素C(Vc)含量、丙二醛(MDA)含量的变化,以期筛选出保鲜苦瓜果实的最优处理。结果表明:1-MCP处理可明显抑制苦瓜果实的呼吸速率,延缓MDA积累,降低果实可溶性蛋白、叶绿素和Vc含量的损失,推迟苦瓜后熟衰老进程。各试验处理效果依次为:1.0μl·L-1>0.5μl·L-1>0.25μl·L-1>0μl·L-1,以1.0μl·L-11-MCP处理苦瓜保鲜效果最优。常温下,苦瓜果实货架期可达6 d。

The fruits of bitter gourd ‘ Darou No.2’ were treated with different concentration of 1-MCP （0,0.25,0.5 and 1.0 μl· L-1） and stored at room temperature （22 ± 2）℃.The results showed that 1-MCP inhibited respiration intensity of fruit,reduced MDA accumulation,retarded the loss of vitamin C,chlorophyll and soluble protein in the treated fruits.The effectiveness was 1.0 μl· L-1＞ 0.5μl·L-1 ＞ 0.25 μl·L-1＞ 0 μl· L-1.The quality of fruit treated with 1.0 μl· L-1 1-MCP was the best,the shelf life was 6 d at room temperature.