1-MCP处理对猕猴桃果实采后生理的影响  

Effect of 1-MCP Treatment on Post-harvest Physiology of Kiwi Fruit

作　　者：赵迎丽[1] 李建华[1] 石建新[1] 王春生[1] 

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所,山西太原030031

出　　处：《山西农业科学》2005年第1期56-58,共3页Journal of Shanxi Agricultural Sciences

基　　金：山西省留学回国人员资助项目(2001-15-64)

摘　　要：以秦美猕猴桃为试材,在常温下(20±0.5℃),研究了不同浓度1-甲基环丙烯(1-MCP)对果实采后生理的影响。结果表明,与对照相比,1-MCP处理显著抑制了果实乙烯的释放量,有效地延迟了果实的软化,对果实可溶性固形物含量的影响不明显,一定程度上提高了果实的贮藏效果。1-Methylcyclopropene (1-MCP), a competitive inhibitor of ethylene action ,was applied to kiwi fruit (Actinidia deliciosa C.F.Liang et A.R.Ferguson.'qinmei') at concentration (0.25),0.50,0.75μl/L after harvest at 20±0.5℃.The result showed that 1-MCP treatment significantly delayed and suppressed the onset and magnitude of fruit ethylene production rate. 1-MCP treatment inhibited loss of fruit firmness and delayed fruit ripening and softing. Meanwhile, 1-MCP-treated fruit had soluble solid equal to those in nontreated fruit. The result suggested that 1-MCP could be applied to enhance post-harvest quality of kiwifruit.

关 键 词：1-MCP 猕猴桃 果实 采后生理 1-甲基环丙烯 乙烯 可溶性固形物 

分 类 号：S663.4[农业科学—果树学] S482.8[农业科学—园艺学]