1-MCP处理对冷藏‘金魁’猕猴桃果实采后生理和品质的影响  

Effects of 1-MCP Treatment on Post-harvest Physiology and Quality of ‘Jinkui’ Kiwifruit in Cold Storage

作　　者：陈金印[1] 陈明[2] 甘霖[1] 

机构地区：[1]湖南农业大学园艺园林学院,湖南长沙410128 [2]江西农业大学农学院,江西南昌330045

出　　处：《江西农业大学学报》2005年第1期1-5,共5页Acta Agriculturae Universitatis Jiangxiensis

基　　金：江西省自然科学基金资助项目(0330076)

摘　　要：研究了在 0℃下 1-MCP处理对‘金魁’美味猕猴桃采后生理和品质的影响。结果表明:在冷藏条件下, 1-MCP处理可抑制猕猴桃果实乙烯的合成,推迟乙烯高峰和呼吸跃变的到来,并降低了峰值,在整个贮藏过程中, 1-MCP处理还降低了果胶酶活性,抑制了果胶的降解,并保持了较高的CAT活性,延缓了SOD活性高峰的出现,从而达到延缓果实后熟衰老的目的。同时, 1-MCP处理能较好地保持果实Vc含量,但对总糖及可滴定酸无显著影响。实验表明: 1-MCP对‘金魁’美味猕猴桃有良好的贮藏保鲜效果。In this study, ‘Jinkui’ kiwifruit(Actinidia deliciosa cv. Jinkui) was treated as the material to investigate the effects of 1-methylcyclopropene(1-MCP) on post-harvest physiology quality during cold storage(0 ℃). The results showed that 1-MCP treatment could inhibit kiwifruit ethylene production, postpone the appearing time of respiration and ethylene peak, and degrade value of the two peaks. It also could reduce pectinase activity, inhibit decomposition of pectin, keep the CAT activity of 1-MCP treatment fruits higher than that of CK and SOD delay the activity peak time during the whole storage of kiwifruit, so 1-MCP treatment could delay kiwifruit's ripening and softening. In addition, 1-MCP treatment could slow the loss of Vc content down, but not affect the total sugar and titratable acid content significantly. Thus the experiment showed that 1-MCP had fairly good effects on the storage and fresh-keeping of ‘Jinkui’ kiwifruit.

关 键 词：1-MCP 猕猴桃 生理 冷藏 

分 类 号：S663.4[农业科学—果树学]