1-甲基环丙烯(1-MCP)对‘嘎拉’苹果贮藏期间果肉细胞结构的影响  

Effects of 1-Methylcyclopropene(1-MCP) on Flesh Cell Structure of‘Gala’Apple(Malus domestica Borkh. cv.‘Gala’) during Storage

作　　者：赵刚[1] 马书尚[1] 韩青梅[2] 郭燕[1] 朱玉涵[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 [2]西北农林科技大学生物技术中心,陕西杨凌712100

出　　处：《植物生理学通讯》2007年第3期487-490,共4页Plant Physiology Communications

基　　金：国家"十五"科技攻关项目(2004BA516A10);美国罗门哈斯中国公司项目

摘　　要：在室温[(25±1)℃]条件下观察1-甲基环丙烯(1-MCP)影响下‘嘎拉’苹果采后果肉细胞结构变化的结果表明,随着贮藏时间的延长,未作1-MCP处理的果实果肉细胞逐渐失去张力,细胞壁皱褶,中胶层逐渐降解,继而出现胞间裂痕,细胞间隙逐渐增大,细胞壁纤维松散,细胞器逐渐空泡化等现象;1-MCP显著抑制果肉细胞的结构损伤,最终减缓果实的软化。The experiment was conducted to study the effect of 0.5μL·L^-1-methylcyclopropene （1-MCP） on the changes in flesh cell structure of‘Gala＇ apple （Malus domestica） during storage. A series of changes in flesh cell structure were observed, such as losing cell tensity, wrinkling of cell wall, dissolution of the middle lamella, enlarging of intercellular space, disintegration of fibrillar material of cell wall and vacuity of cell organelles, whereas 1-MCP significantly inhibited these changes, In conclusion, the softening of apple fruit was greatly delayed.

关 键 词：'嘎拉’苹果 1-MCP 细胞结构 采后贮藏 

分 类 号：S661.1[农业科学—果树学]