1-甲基环丙烯处理对不同成熟阶段香蕉果实后熟的影响

Effects of 1-Methylcyclopropene Treatments at Different Stage of Mature on the Ripening Process of Banana Fruits

以广东 2号香蕉 (Musasp .cv .GuangdongNo.2 )为试验材料 ,研究了不同成熟阶段用不同浓度 1-甲基环丙烯(1-MCP)处理对香蕉后熟过程的影响 在香蕉成熟的第 1、2、3阶段用 10 ,30 ,10 0 ,30 0nL·L-1的 1-MCP处理 12h后 ,0 .0 3mm厚PE袋包装 ,在 2 0℃下贮藏 ,结果表明 ,成熟第 1阶段的香蕉用 1-MCP处理 ,可有效地延迟其后熟 ,其中以 10 0和 30 0nL·L-1处理的效果较明显 ,可以显著抑制果实的变软 ,延迟呼吸高峰的到来 ,推迟果皮颜色的转黄 成熟第 2阶段以后处理 ,效果不佳 。

The banana ( Musa sp. cv. Guangdong No. 2) fruits were treated with different concentration of 1 methylcyclopropene (1-MCP) at different mature stages, the effects of which on the ripening of the fruits were studied. The banana fruits were treated with 10, 30, 100,300 nL/L of 1-MCP for 12 hours at the 1st, 2nd, and 3rd stage of mature and then packed with 0.03 mm polyethylene bags and stored at 20℃. It was showed that the ripening of the banana fruits was significantly retarded by the treatments with 100 or 300 nL/L of 1-MCP at the 1st stage, the softening, color changing and the respiration being inhibited, and the respiration peak being delayed. While at the 2nd and 3rd stages, the treatments with 1-MCP showed no significant effects, as compared with the control.