1-MCP对杨梅果实采后生理和品质的影响  

Effect of 1-MCP on Postharvest Physiology and Quality of Chinese Bayberry Fruit

作　　者：茅林春[1] 方雪花[1] 庞华卿[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310029

出　　处：《中国农业科学》2004年第10期1532-1536,共5页Scientia Agricultura Sinica

基　　金：归国留学人员科研启动基金;浙江省林业厅资助项目

摘　　要：杨梅果实在0℃下分别用0、1、5和10ìl·L-11-甲基环丙烯(1-MCP)处理15h后,分别在0和20℃下贮藏。结果表明,杨梅果实经1-MCP处理后,0℃下可保鲜13d,20℃下可保鲜5d。1-MCP对0℃下贮藏后期的果实呼吸强度和相对电导率具有明显的抑制效果,但对乙烯释放量和品质的影响不明显。然而,1-MCP对20℃下贮藏的杨梅果实的呼吸强度、乙烯释放量、相对电导率和果实软化均具有不同程度的抑制作用,但对总糖、总酸和花色苷含量的影响不显著。Chinese bayberry fruits were exposed to 0, 1, 5, or 10 ìl·L-1 of 1-methylcyclopropene (1-MCP) for 15 h at 0 °C, and then stored at 0or 20℃. Results showed that Chinese bayberry fruit could be stored for 13 days at 0℃ and for 5 days at 20℃, respectively. Respiration and relative conductivity were inhibited by 1-MCP during the late period of storage at 0℃, although no significant effect of 1-MCP on other physiological and quality characters was observed. However, respiration rate, ethylene production, relative conductivity and softening were reduced by 1-MCP when the fruits were stored at 20℃, while contents of total sugar, total acidity and anthocyanin were not significantly influenced.

关 键 词：1-MCP 杨梅 梅果 果实 贮藏 相对电导率 采后生理 花色苷 总酸 保鲜 

分 类 号：S667.6[农业科学—果树学]