1-MCP处理对猕猴桃货架期生理品质的影响

Effects of 1-MCP Treatment on Physiological Quality of Kiwifruit during Shelf-life

为评价1-MCP处理对低温贮藏的猕猴桃货架期生理品质的影响,以陕西主产的"秦美"猕猴桃为试材,对采后1μL/L1-MCP处理果和对照果(未进行处理)在(0±1)℃贮藏0,30,60,90 d后,于常温(20±1)℃下评价其货架期的生理品质。结果表明,1-MCP处理能抑制不同贮藏时间的猕猴桃果实货架期呼吸强度的增加,显著抑制果实硬度下降和SSC上升,减缓果实色素降解速率,抑制果实POD活性的降低。刚采收的果实,对照与1-MCP处理果的货架期分别为12 d和24 d,食用期均为6 d。二者在货架期12 d内硬度分别下降15.63%和97.64%,其中1-MCP处理延长货架期100%,显著抑制果实硬度的下降。低温贮藏30,60,90 d后的果实,对照与处理果的货架期分别为6 d和15 d,食用期分别为3 d和6 d,其中1-MCP处理延长货架期150%,延长食用期100%;低温贮藏30 d的对照和处理果,在货架期6 d内,硬度分别下降87.31%和0.01%。可见1-MCP处理可显著延缓低温贮藏0,30,60,90 d后货架期内果实品质的下降,延长果实货架期,而对低温贮藏0 d后果实的食用期没有影响;此外,可显著延长低温贮藏30,60,90 d后果实的食用期。

The effects of 1-MCP on kiwifruit during shelf-life after low temperature stored were studied. Use Qinmei kiwifruit as test material, the postharvest kiwifruit deal with 1 μL/L 1-MCP and control fruit （not processed） stored at low temperature （0±1）℃ for a certain period of time （30,60,90d）, then at room temperature （20 ±1）℃ to evaluate the sheff-life quality. The results show that 1-MCP treatment could inhibit the increase of respiration rate of kiwifruit during shelf-life after different storage times, significantly inhibit the decline of fruit hardness and the increase of fruit SSC, slow down the degradation of the pigments in kiwifruit, and enhance the activity of POD in a short time, maintain it at a high level. Kiwifruit without low temperature stored, the shelf life of control and 1-MCP treatment were 12 d and 24 d, edible time were all 6 d, the degradation of hardness in 12 d during shelf life were 15.63% and 97.64%, 1-MCP pro-long the shelf life of I00%, significantly inhibit the decline of fruit hardness. After kiwifruit stored at low tempera- ture of 30 d, 60 d and 90 d, the shelf life of control and 1-MCP treatment were 6 d and 15 d, edible time were 3 d and 6 d, 1-MCP pro-longed the shelf life and edible time of 150% and 100%. After kiwifruit stored at low temperature of 30d, the hardness of control and 1-MCP treated fruit in 6 d during shelf-life were decreased by 87.31% and 0.01%. 1-MCP treatment had no influence on edible time of kiwifruit after low temperature stored for 0 d, but significantly pro- longed the edible time of kiwifruit after low temperature stored for 30 d, 60 d and 90 d.