1-MCP复合杀菌剂处理对低温贮藏‘金红宝’甜瓜品质的影响

Effects of 1-MCP and its combined fungicide on the quality of‘Jinhongbao’muskmelons during cool storage

【目的】探究低温贮藏条件下不同药剂处理对厚皮甜瓜贮藏品质的影响.【方法】以甘肃省民勤县厚皮甜瓜‘金红宝’为试材,定期观察1-MCP(1-甲基环丙乙烯)和1-MCP复合杀菌剂(1-MCP+抑霉唑硫酸盐+2,4-D钠盐)处理对低温贮藏‘金红宝’甜瓜的营养品质及生理变化的影响.【结果】贮藏期间,1-MCP处理仅对甜瓜果实的硬度有较好的保持作用,而1-MCP复合杀菌剂处理可有效抑制‘金红宝’的呼吸作用,延迟呼吸高峰的出现、抑制内源乙烯的释放,减少果实腐烂及冷害的发生,较好地保持了果实营养品质.经1-MCP复合杀菌剂处理的果实,其呼吸和乙烯释放峰值分别较CK降低14.8%和53.5%,峰值出现时间分别推迟7 d和14 d;至贮藏结束时,果实腐烂率与冷害指数分别较CK降低63.3%、82.7%.【结论】1-MCP复合杀菌剂处理具有杀菌防腐与保鲜的双重优势,极大地提高了商品果率,保鲜效果理想.

【Objective】To investigate the effects of 1-MCP and its combined fungicide on the quality of muskmelons during cool storage.【Method】The muskmelons‘cv.Jinhongbao’were used as experimental materials,the nutritional quality and physiological changes were determined in fruit treated with 1-MCP(1-methylcyclopropylenediene)and 1-MCP combined fungicide(1-MCP+imazalole sulfate+2,4-D sodium salt)during cool storage.【Result】1-MCP treatment only had a good effect on keeping the firmness of fruit,while 1-MCP combined fungicide treatment effectively inhibited the respiration rate,delayed the respiratory peak,reduced the release of endogenous ethylene,decreased fruit decay and chilling injury,and maintained the nutritional quality of fruit.Compared with the control,the peak of respiration and ethylene release decreased by 14.8%and 53.5%,respectively.The occurrence time of both peak was delayed by 7 d and 14 d,respectively.The decay rate and chilling injury index of fruit were 63.3%and 82.7%lower than the control after 35days of storage.【Conclusion】1-MCP combined fungicide shows the advantages of delay senescence and decay control,is a potential agent for harvested muskmelons.