1-MCP处理对美味猕猴桃果实采后生理生化变化的影响  

Effects of 1-MCP Treatment on Post-harvest Physiology and Bio-chemistry of Kiwifruit(Actinidia deliciosa)

作　　者：陈金印[1] 付永琦[1] 刘康[1] 

机构地区：[1]江西农业大学农学院,江西南昌330045

出　　处：《江西农业大学学报》2007年第6期940-947,共8页Acta Agriculturae Universitatis Jiangxiensis

基　　金：江西省自然科学基金资助项目(0330076)

摘　　要：研究不同浓度、不同时间的1-MCP处理对"金魁"美味猕猴桃采后生理生化变化的影响。结果表明:不同浓度、不同时间的1-MCP处理均可延缓果实硬度的下降,抑制乙烯的合成,推迟乙烯高峰和呼吸跃变的到来,并降低其峰值,且能较好地保持Vc含量,抑制总糖及可溶性固型物的上升。同时,1-MCP处理还有效地缓解了果胶的降解,抑制淀粉酶和果胶酶的活性。在贮藏后期,1-MCP处理果实保持了较高的SOD活性,并延缓了CAT活性高峰的出现,从而达到延缓果实后熟衰老的目的。实验表明:运用浓度为1.5μL/L的1-MCP进行12 h处理对猕猴桃果实的贮藏保鲜有较好的效果;而经1-MCP二次处理的果实贮藏保鲜效果则更佳。In this study, ＇Jinkui＇ kiwifruit （Actinidia deliciosa cv. Jinkui） was used to investigate the effects of different concentration and time of 1 - MCP on post - harvest physiology and bio - chemistry during ripening. The results showed that all the 1 - MCP treatments could slow loss of fruit firmness, reduce ethylene production, and postpone the appearing time of respiration and ethylene peak, and degrade the heights of the two peaks. It could also slow loss of Ve content and inhibit the rates of increasing of total sugar and total soluble solids. In addition, the decompose of starch and pectin was inhibited. The CAT activity of the fruit treated with I -MCP was higher than that of the CK, and the SOD activity peak time was delayed during the whole storage of kiwifruit fruits. The experiment showed that 1.5 μL/L 1 - MCP has a very good effect on the storage and fresh - keeping of ＇ Jinkui＇ kiwifruit. And the twice treatments had better effect.

关 键 词：1-MCP 猕猴桃 生理生化 贮藏 

分 类 号：S563.401[农业科学—作物学]