1-MCP处理对八月红梨生理病害及贮藏质量的影响  

Effects of 1-MCP Treatment on Physiological Disorder and Storage Quality of Bayuehong Pear

作　　者：孙希生[1] 王志华[1] 张志云[1] 李志强[1] 姜修成[1] 

机构地区：[1]中国农业科学院果树研究所,辽宁兴城125100

出　　处：《保鲜与加工》2005年第4期20-23,共4页Storage and Process

摘　　要：以八月红梨果实为试材,研究了1-MCP处理后冷藏条件下对果实黑皮病、褐心病、PPO(多酚氧化酶)活性、POD(过氧化物酶)活性、呼吸强度、果肉硬度、可溶性固形物和可滴定酸含量的影响。结果表明,1-MCP处理能完全抑制梨果实黑皮病的发生,显著地降低了果心褐变症状;降低了PPO活性,提高了POD活性;明显地抑制了果实的呼吸强度并延缓了果实呼吸高峰的出现;既保证果实硬度,又推迟果实后熟期与衰老期,延长其贮藏期及货架寿命。The potential for commercial application of 1-methylcyclopropene (1-MCP), an ethylene inhibitor, to maintain the quality of 'Bayuehong' pears under cold storage conditions were investigated. The 1-MCP gas concentrations used were 0, 0.5μL/L, 1.0μL/L and 2.0μL/L, generated from measured amounts of SmartFreshTM powder. Fruit were removed from storage periodically for up to 5 months and evaluated after 1 and 7 days at 20 ℃. 1-MCP treatment slowed loss of firmness, titratable acidity and color change and prevented development of physiological disorders (skin browning and core browning). 1-MCP was very effective in preventing the development of skin blacking. 1-MCP treatment also increased the peroxidase activity, but decreased the activity of polyphenol oxidase. The results indicated that 1-MCP application could delay fruit ripening, prolong storage and shelf life, and improve storage quality significantly.

关 键 词：1-MCP 梨 果皮病 保鲜 采后生理 

分 类 号：S661.2[农业科学—果树学]