1-MCP处理对软枣猕猴桃的保鲜效果

Preservation Effect of 1-MCP on Hardy Kiwifruit

以‘绿迷一号’软枣猕猴桃为试材,设定了0.2、0.4、0.6、0.8、1.0μL/L 5个不同1-MCP浓度处理,后低温(2±0.5)℃贮藏,研究了1-MCP处理对‘绿迷一号’软枣猕猴桃的保鲜效果。结果表明:与对照相比,不同浓度1-MCP处理均能降低果实的呼吸强度和乙烯释放速率,延缓果实硬度、Vc含量、淀粉含量的下降以及可溶性固形物、相对电导率、MDA含量的上升,抑制了果实的失重率和腐烂率,不同程度显著降低了果实的冷害率,延长了果实贮藏期及货架期时间。结论:各1-MCP浓度处理的软枣猕猴桃均能延缓软化并正常后熟,其中以0.8μL/L 1-MCP处理对‘绿迷一号’保鲜效果最好。

In order to determine the feasibility of using 1-MCP on hardy kiwifruit and the appropriate treatment concentration,‘Green fan No.1’was used material,the preservation effect of 1-MCP treatment at different concentrations(0.2,0.4,0.6,0.8,1.0μL/L)and at low temperature(2±0.5)℃on‘Green fan No.1’hardy kiwifruit was studied.The results showed that compared with the control,different concentrations of 1-MCP treatment could reduce fruit respiration and ethylene release rate,delay the fruit hardness and the decrease of the Vc content,starch content and soluble solids,also delay the decrease of the relative conductivity,MDA content,inhibit the weightlessness rate and decay rate of the fruit,significantly reduce the fruit of chilling injury rate,prolong the fruit storage period and shelf life.In conclusion,the hardy kiwifruit treated with each 1-MCP concentration can delay softening and mature normally,among which 0.8μL/L 1-MCP treatment has the best preservation effect on‘Green fan No.1’.