“秦美”和“海沃德”猕猴桃采后对1-MCP处理的反应  

Responses of postharvest "Qinmei" and "Hayward" to 1-Methylcycloopropene

作　　者：侯大光[1] 马书尚[1] 胡芳[1] 

机构地区：[1]西北农林科技大学生命科学学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2006年第4期43-47,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：罗门哈斯中国公司合作项目资助

摘　　要：以“秦美”和“海沃德”猕猴桃为试材,研究了100 nL/L 1-甲基环丙烯(1-M CP)处理对采后果实的呼吸速率、乙烯释放速率、果肉硬度、可滴定酸含量及可溶性固形物含量的影响。结果表明,100 nL/L 1-M CP可抑制0℃贮藏期内猕猴桃的呼吸速率和乙烯释放速率,有效延缓0℃贮藏期及货架期果肉硬度和可滴定酸含量的下降,抑制可溶性固形物含量增加;“海沃德”猕猴桃果实的软化进程比“秦美”慢,可溶性固形物含量也较“秦美”高,表现出了良好的贮藏性和食用品质。100 nL/L 1-methylcyclopropene （1 MCP） was applied to ＂Qinmei＂ and ＂Hayward＂ kiwifruits for 24 h, whose effects on respiration rates, ethylene production rates, flesh firmness, titratable acid,and total soluble solids were studied. The results showed that 100 nL/L 1-MCP inhibited respiration rates and ethylene production rates during storage at 0℃ ,slowed down flesh softening and reduction of titratable acid evidently and inhibited the increase of total soluble solids of kiwifruits both during storage and shelf-time. ＂Hayward＂ flesh softening was slower than ＂Qinmei＂ and more total soluble solids in Hayward showed that ＂Hayward＂ has nicer storage quality and edibility.

关 键 词：1-MCP 猕猴桃 贮藏 乙烯 果实品质 

分 类 号：S663.409.3[农业科学—果树学]