1-MCP对新疆小白杏采后生理和贮藏品质的影响  

Effect of 1-Methylcyclopropene on the postharvest physiology and storage quality of Xinjiang ‘Xiaobai’ apricots

作　　者：谢绍忠[1] 钟梅[1] 吴斌[1] 阿布都热克甫.买买提 王吉德[1] 

机构地区：[1]新疆大学化学化工学院,乌鲁木齐830046

出　　处：《食品科技》2009年第3期60-64,共5页Food Science and Technology

基　　金：教育部新世纪优秀人才计划项目(NCET-04-0987);自治区高校科研计划项目(XJEDU2005T02);新疆大学青年教师动基金(QN070015)

摘　　要：1-甲基环丙烯(1-Methylcyclopropene,1-MCP)可以与乙烯竞争结合乙烯受体,抑制乙烯的合成和生理作用的发挥。以新疆小白杏为试材。研究5℃和25℃贮藏条件下,1.0μL/L1-MCP对小白杏的果实采后生理和质量参数的影响。结果表明:1.0μL/L1-MCP处理可显著抑制贮藏期间果实乙烯释放量,延缓其呼吸跃变高峰的出现,保持果实的硬度、糖度和高Vc的含量,降低小白杏的细胞膜脂过氧化水平,抑制小白杏的腐烂率,延长货架期。1-Methylcyclopropene （1-MCP） could competitive binding to the ethylene receptor, block ethylene synthesis and its physiology effects. Experiments were conducted to study effects of 1-MCP on postharvest physiology and quality assessments of apricots at 5 ℃ or 25 ℃ during storage. The results showed that 1.0 μL/ L 1-MCP significantly decreased the ethylene production, delayed the respiration peak.1-MCP treatment also maintained firmness and good quality of apricots, exhibited maintained the soluble solids content （SSC）, high content of Vc and good sensory evaluation compared to control. 1-MCP also reduces the intensity of membrane lipid peroxidation, decrease the decay rate and lengthen the shelf life of ‘Xiaobai＇ apricot.

关 键 词：小白杏 1-MCP 乙烯 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]