甜柿采后生理特性及对1-MCP处理的反应  

Ripening Behavior of Sweet Persimmon Fruit with 1-MCP Treatment

作　　者：胡芳[1] 马书尚[1] 侯大光[1] 

机构地区：[1]西北农林科技大学生命科学学院,陕西杨陵712100

出　　处：《西北植物学报》2007年第3期571-576,共6页Acta Botanica Boreali-Occidentalia Sinica

基　　金：美国罗门哈斯中国公司资助

摘　　要：以甜柿品种‘阳丰’为材料,在20℃和0℃贮藏条件下研究了1-MCP(1-甲基环丙烯)处理对不同成熟度甜柿果实采后乙烯释放速率、呼吸速率和品质特性的影响。结果表明:1-MCP处理可延缓贮藏和货架期间甜柿果实的软化、抑制呼吸速率和可溶性固形物含量(SSC)的变化,但对乙烯释放速率的作用不一致。1-MCP处理对成熟度I果实的效果优于成熟度Ⅱ。低温贮藏虽然能显著延缓果实硬度的下降,但在0℃贮藏30、60和90 d后7 d货架期结束时,对照果完全软化,而经1-MCP处理后果实果肉硬度仍保持“脆”性。因此,贮前0.50μL.L-11-MCP处理结合低温贮藏是延长‘阳丰’甜柿贮藏期的有效途径,具有广泛的应用前景。The ripening Behavior of sweet persimmon （Diospyros kaki L. cv. ‘Youhou’） with different maturity and the responses to pre-storage treatment of 0.50 μL · L^-1 1-MCP were investigated at the room temperature and at 0℃. The results showed that the softening of sweet persimmon fruits mainly divided into the softening start-up period and quick softening period. The fruit softening process was related to the increase of the respiration and ethylene production. 1-MCP significantly inhibited the fruits softening and the respiration rate during the storage and the followed shelf life, but its effect on the ethylene production was not consistent. There were not remarkably differences between two maturities. Though low temperature significantly inhibited the fruits softening,the controll fruits stored at 0℃ for 30,60,90 day completely softened during the followed 7-day of shelf life and therefore lost its commodity value. However, the fruit treated with 1-MCP still kept ＇ crispiness＇ at the end of shelf life. Thereofre, 1-MCP has significant application value in the commercial storage and transportation of sweet persimmon fruit.

关 键 词：甜柿 成熟度 呼吸 乙烯 1-MCP 

分 类 号：Q945.66[生物学—植物学]