不同温度下1-MCP处理对猕猴桃果实贮效的影响  

Effect of 1-MCP Treatment onPost-harvest Life of Kiwifruit Fruit at Different Temperature

作　　者：赵迎丽[1] 李建华[1] 石建新[1] 阎晓芳[1] 施俊风[1] 

机构地区：[1]山西省农科院农产品贮藏保鲜研究所,山西太原030031

出　　处：《山西农业大学学报（自然科学版）》2005年第2期153-156,共4页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西省回国留学人员资助项目 (20011564)

摘　　要：以“秦美”猕猴桃为试材, 研究了乙烯作用抑制剂1-甲基环丙烯(1-MCP) 处理对不同温度下果实采后贮效的影响。结果表明, 在(0±0 5)℃下5个月和在(20±0 5)℃下30天的贮藏期中, 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, 且一定程度上提高了果实的好果率, 但对果实可溶性固形物含量的影响不明显。因此认为, 1-MCP处理可有效地提高猕猴桃果实采后贮藏效果。Methylcyclopropene(1-MCP), a competitive inhibitor of ethylene action ,was applied to kiwifruit fruit (Actinidia deliciosaC.F.Liang et A.R.Ferguson.‘qinmei’) at concentration 0.75uL/L after harvest at (20±0.5)℃ and(0±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 乙烯 贮藏 

分 类 号：S663.4[农业科学—果树学]