1-MCP对低温贮藏猕猴桃果实的品质及生理特性的影响  

Quality effect of 1-Methylcyclopropene on Kiwifruit stored under low temperature and its physiological property

作　　者：孙令强[1] 李召虎[1] 王倩[1] 段留生[1] 

机构地区：[1]中国农业大学农学与生物技术学院,北京100094

出　　处：《西南农业学报》2007年第1期35-39,共5页Southwest China Journal of Agricultural Sciences

摘　　要：以秦美猕猴桃（Actinidia deliciosa C.F．Liang et A．R．Ferguson．Vat．Qinmei）果实为材料，研究了1-甲基环丙烯（1-MCP）处理在低温下对猕猴桃果实生理和品质的影响。0～2℃冷库贮存时，1-MCP能延缓猕猴桃硬度降低、重量损失、果实中维生素C含量的下降，抑制猕猴桃果实的可溶性固形物含量上升，保持较高的好果率，有显著的保鲜效果。低温下1-MCP明显抑制猕猴桃果实的呼吸作用，降低呼吸强度和推迟呼吸高峰出现，同时延缓乙烯释放高峰出现的时间。1-MCP保鲜的机理可能存在对乙烯受体抑制和乙烯合成抑制两种机制。Experiment was conducted with fruit of kiwlfruit （Actinldia deliciosa C. F. Liang et A. R,Ferguson. vat. QinMei,to test the effects of 1-Methylcycloprepene （1-MCP） on the changes in physiology and quality of kiwifruit and on the freshness-keeping under cold-stored at 0- 2℃. All the reduction of fruit firmness, the weight loss, the decline in vitamin C, and the rise of soluble sugars in fruits were delayed,which indicated the significant freshness-keeping effects of 1-MCP. The climacteric of the respiration rate was delayed and its peak value was remarkably lower than that of control. It was also proved that ethylene production of kiwifruits was inhibited by 1-MCP,which was consistent with the respiration rate. It was indicated that both receptor inhibition and ethylene biosynthesis contributed to the freshness-keeping effects of 1 -MCP.

关 键 词：猕猴桃 1-甲基环丙烯(1-MCP) 低温贮存 生理 乙烯 

分 类 号：S663.4[农业科学—果树学]