摘要
以美味猕猴桃‘秦美’果实为试材 ,研究 1 MCP (1 甲基环丙烯 )处理对果实乙烯释放量、硬度、维生素C含量及SOD (超氧化物歧化酶 )、POD (过氧化物酶 )活性变化的影响。结果表明 ,1 MCP处理能显著降低果实乙烯释放量 ,提高SOD、POD活性 ,抑制硬度下降 。
The effect of postharvest treatment with 1 MCP on `Qinmei'kiwifruit( Actinidia deliciosa C.F.Liang et A.R. Ferguson.) were investigated. 1 MCP treatment resulted in a significant decrease in ethylene production. 1 MCP treatment retained flesh firmness and increased the superoxide dismutase(SOD) and peroxidase(POD) activity. The results indicated that 1 MCP treatment could delay fruit ripening and softening, and prolong the shelf life of `Qinmei' kiwifruit.
出处
《园艺学报》
CAS
CSCD
北大核心
2001年第5期399-402,共4页
Acta Horticulturae Sinica
