1-MCP处理对“美国8号”苹果采后生理和相关酶活性的影响  

Effect of 1-MCP on Postharvest Physiology and Enzymatic Activities of America No.8 Apple

作　　者：王小会[1] 任小林[1] 孙芳娟[1] 李善菊[2] 步红丽[3] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100 [2]蚌埠学院,安徽蚌埠233030 [3]中国飞行试验研究院,陕西西安710089

出　　处：《安徽农业科学》2007年第4期1106-1107,1153,共3页Journal of Anhui Agricultural Sciences

摘　　要：以“美国8号”苹果为试材,研究了0℃贮藏条件下1-MCP处理对采后生理及相关酶活性的影响,结果表明:1lμ/L 1-MCP处理可以显著抑制贮藏期间果实呼吸速率和乙烯释放量,延缓两者跃变高峰的出现;减缓果肉硬度和可滴定酸含量的下降,但对可溶性固形物含量无明显影响;同时保持贮藏后期SOD、POD、CAT的较高活性,从而降低膜脂过氧化程度,延缓果实衰老。Experiments were conducted to study the effect of 1-MCP on the postharvest physiology and related enzymatic activities of America No.8 Apple during the storage at 0℃. The results showed that 1-MCP significantly decreased the respiration rate and the ethylene production,delayed the respiration peak and the ethylene peak. 1-MCP decreased the loss of the fruit firmness and acidity,but had no effect on the total soluble solids. In the meantime, it maintained a higher level of the activities of SOD,POD and CAT ,reduced the peroxide action of the membrane lipids and postponed the fruit senescence.

关 键 词：苹果 采后生理 酶活性 

分 类 号：S379.2[农业科学—农产品加工]