1-甲基环丙烯对台湾青枣采后生理效应的影响  

Physiological Responses of Postharvest Fruits to 1-MCP in Indian Jujube

作　　者：白华飞[1] 杨晓棠[1] 吴锦铸[2] 陆旺金[1] 张昭其[1] 

机构地区：[1]华南农业大学园艺学院,广东广州510642 [2]华南农业大学食品学院,广东广州510642

出　　处：《热带亚热带植物学报》2004年第4期363-366,共4页Journal of Tropical and Subtropical Botany

基　　金：广东省科技厅攻关项目(C20210)资助

摘　　要：研究了台湾青枣(ZiziphusmauritianaLam.cv.Liuxiang)在25℃下贮藏期间1-甲基环丙稀(1-MCP)处理对果实品质和一些生理指标的影响。结果表明:250μgL-1的1-MCP有效抑制了果实腐烂和褐变。在25℃下贮藏12d,对照和处理的好果率分别为12.5%和92.5%。果实经1-MCP处理后,乙烯合成受到显著抑制,乙烯高峰出现延迟,超氧化物歧化酶(SOD)和过氧化物酶(POD)活性提高,从而减缓了丙二醛(MDA)的积累和细胞膜透性的升高。Indian jujube (Ziziphus mauritiana Lam. cv. Liuxiang) fruits were exposed to 250 nl L-1 1-methylcyclopropene (1-MCP) for 24 h, then stored at 25℃for 12 days. 1-MCP treatment effectively inhibited fruit browning and rot. Edible rate of fruits pretreated with air and 1-MCP were 12.5% and 92.5%, respectively, after 12 days of storage at 25℃. Pretreatment with 1-MCP significantly decreased ethylene production and retarded the ethylene peak, and delayed the increases of malondialdehyde and membrane permeability which were associated with the increases of the activities of superoxide dismutase and peroxidase.

关 键 词：1-甲基环丙烯 台湾青枣 采后生理 

分 类 号：S665.1[农业科学—果树学]