1-MCP双重处理对富士苹果贮后货架品质、腐烂及防御酶活性的影响

Effect of 1-MCP Double Treatment on Quality,Rotting and Defense Enzyme Activity of Fuji Apples during Shelf-life after Storage

为了研究1-MCP贮前处理结合贮后处理对苹果品质的影响,本试验以富士苹果为试材,贮前进行1μL/L 1-MCP处理,和贮后0、3、5μL/L不同浓度的1-MCP处理,以7 d为测定周期测定富士苹果的营养品质及硬度、生理指标、腐烂率等指标,以研究1-MCP双重处理对富士苹果品质的影响。结果表明,经1-MCP熏蒸处理的富士苹果能较好地保证果实品质,就1-MCP双重处理而言,1-MCP+ZH5.0较1-MCP+ZH3.0处理能更好保持果实的硬度和营养品质,同时抑制呼吸强度和乙烯生成速率,有效地保证其贮藏品质。1-MCP还能有效降低果实腐烂率,且双重处理中,1-MCP+ZH5.0能更明显地降低此指标。在抑制防御酶活性方面也呈现同样规律。综上可知,1-MCP双重调控可以达到贮前控生理,贮后控病害的目的。

To investigate the effect of 1-MCP pre-storage treatment combined with post-harvest treatment on apple quality,in this experiment,Fuji apples were used as test materials and treated with 1 μL/L 1-MCP before storage,and treated with different concentrations of 1-MCP at 3 and 5 μL/L after storage. The nutritional quality,hardness,physiological index,rot rate,and other indicators were determined with 7 days as determination period. The results showed that fumigated Fuji apples by 1-MCP could better ensure fruit quality.For 1-MCP dual treatment,1-MCP+ZH5.0 could better maintain the hardness and nutritional quality of the fruit than 1-MCP+ZH3.0.At the same time,the respiratory strength and the rate of ethylene formation were suppressed,and the storage quality was effectively ensured. 1-MCP could also effectively reduce the rate of fruit decay. In the double treatment,1-MCP+ZH5.0 could significantly reduce this indicator. The same pattern was also observed in inhibiting defense enzyme activity. In summary,1-MCP dual regulation can control physiology before storage and disease after storage.