1-MCP对保持采后芒果常温贮藏品质及生理的影响

Effects of 1-MCP Treatment Maintaining Postharvest Quality and Physical Characteristics of Mango Fruits during Storage at Ambient Temperature

芒果因其果形美观、色美肉甜,享有"热带果王"之美誉。以"桂热10号"为材料,研究不同浓度1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理后果实品质和生理的变化。结果表明:1-MCP在芒果采后贮藏过程中发挥重要作用,不仅能降低果实的发病率和转黄指数,而且还能延缓果实可溶性固形物和呼吸强度的上升、降低VC含量的下降速率。1-MCP处理能有效提高超氧化物歧化酶(superoxide dismutase,SOD)活性、抑制丙二醛(malondialdehyde,MDA)含量积累。因此,1-MCP在芒果采后贮藏过程中,能保持果实品质,延缓果实成熟,提高果实的耐贮性,其中以1-MCP浓度为0.5μL/L时,芒果果实贮藏效果较好。

Mango,enjoys a fame as the ＂king of tropical fruit＂ because of its beautiful shape and sweet meat.Mango fruits（cv. Guire 10）were used to study the effects of different concentration of 1-methylcyclopropene（1-MCP）treatment maintaining postharvest quality and physical characteristics of mango fruits. These results showed that：1-MCP played an important role in the process of postharvest storage. Compared with the control,the incidence and yellowing rate of the fruit were reduced by 1-MCP,and rise of soluble solids and respiration intensity of the fruit were delayed,and declining rate of the accumulations of VCwas reduced. What＇s more,the superoxide dismutase（SOD）activity were increased by the 1-MCP,and the accumulations of malondialdehyde（MDA）in the fruits treated with 1-MCP were inhibited. Therefore,1-MCP could maintain the fruit quality,delay fruit maturity and improve fruit storability in the process of mango postharvest storage. Among these experiment,the mango fruits storage effect was better when the concentration of 1-MCP was 0.5 μ L/L.