1-MCP对砀山酥梨黑皮病发生的影响  

Effects of 1-MCP treatment on superficial scald of Dangshansu pear

作　　者：田改妮[1] 饶景萍[1] 张举印[1] 董晓庆[1] 王慎谦 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100 [2]西安鲜诺生物科技有限公司,陕西西安710002

出　　处：《西北农林科技大学学报（自然科学版）》2009年第11期138-142,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：罗门哈斯(中国)公司资助项目

摘　　要：【目的】研究1-甲基环丙烯(1-MCP)对不同采收期砀山酥梨黑皮病发病情况的影响。【方法】以砀山酥梨(Dangshansu pear)为试材,对不同采收期(采收期Ⅰ:果实未成熟,为当地大量采收期;采收期Ⅱ:当地适宜采收期)的砀山酥梨果实,用1.0μg/L1-MCP密闭处理24h后进行冷藏及常温贮藏,以未经1-MCP处理的果实为对照,测定果实贮藏期间的α-法尼烯、共轭三烯含量及呼吸速率、乙烯释放速率,并观察统计果实黑皮病的发生率和黑皮指数。【结果】采收期Ⅰ的对照果实黑皮病发病时间较早,黑皮发生率和黑皮指数均较高;同一采收期,1.0μg/L1-MCP处理能推迟砀山酥梨果实黑皮病发生的时间,降低黑皮指数,显著抑制α-法尼烯及共轭三烯含量的增加;与采收期Ⅰ1-MCP处理果实相比,采收期Ⅱ1-MCP处理推迟了果实黑皮病发病时间,对果实黑皮发生率和黑皮指数的抑制作用较好;呼吸速率、乙烯释放速率、贮藏温度与果实黑皮病的发生呈正相关关系。【结论】1-MCP处理对砀山酥梨果实黑皮病的发生有显著抑制作用,且对成熟果实的作用较未成熟果实明显。[Objective] The effects of 1-MCP treatment on superficial scald of Dangshansu pears with different maturity were studied. [Method] This experiment studied DangShansu pear picked at different harvesting time（harvest Ⅰ ：initial mature period,a primary harvest time for local ; harvest Ⅱ ：the timely harvest time）. After 24 h frozen of 1.0 μg/L 1-MCP treatment,pears were under both cold storage and room temperature storage, with not treated as the control. The indexes such as respiration rate ,Ethylene production rate,α-farnesene ,conjugated trienes and superficial scald ratio and superficial scald index were determined and analyzed during storing period. [Result] The results showed that the fruits picked at Ⅰ had a high superficial scald ratio and superficial scald index, and superficial scald appeared earlier; at the same harvesting time, the treatment of 1.0μg/L postponed the time of superficial scald, reduced superficial scald index, and significantly inhibited the increase of both contents of α-farnesene and conjugated trienes; 1-MCP treatment of the fruits of harvest Ⅱ postponed the time of superficial scald,and had more obvious effects of inhibiting superficial scald ratio and superficial scald index; respiration rate, ethylene production rate and store temperature were positive to the degree of scald development. [Conclusion] The inhibition effects of 1-MCP treatment on pear storage of different harvests are obviously different,more obvious on the mature fruits than immature.

关 键 词：砀山酥梨 1-MCP 采收期 Α-法尼烯 共轭三烯 黑皮病 

分 类 号：S661.2[农业科学—果树学]