喷钙与1-MCP处理对提高猕猴桃耐贮性的影响  

Effects of Calcium Spraying and 1-MCP Treatment on Increasing Storability of Kiwifruit

作　　者：肖志伟[1] 张明渊[1] 程虹波 涂洪强[1] 张洵[1] 石媛[1] 王仁才[2] 

机构地区：[1]吉首市农业局,湖南吉首416000 [2]湖南农业大学园艺园林学院,湖南长沙410128

出　　处：《湖南农业科学》2010年第1期109-112,共4页Hunan Agricultural Sciences

基　　金：湖南省科技厅项目(05JT1078)

摘　　要：对"丰悦""沁香"猕猴桃果实进行采前喷钙、喷GA(赤霉素)、喷锰,采后1-MCP(1-甲基环丙烯)处理,试验分析了其生理指标变化。结果表明:喷钙与1-MCP处理均能降低果实软果率、延缓果肉硬度和Vc含量下降速度,同时能延缓淀粉酶活性的增加;喷钙结合1-MCP处理能降低淀粉酶活性峰值;采后使用1-MCP处理能显著降低果实内源乙烯释放量,降低乙烯释放高峰峰值,延缓呼吸高峰到来。试验分析发现,以采前喷钙和GA并结合采后1-MCP处理对提高猕猴桃果实的耐贮藏性效果最好。The treatments of calcium spraying, gibberellic acid （GA） spraying and manganese spraying before harvest and the treatment of 1-Methylcyclopropene （1-MCP） after harvest were conducted to kiwifruits ＂Fengyue＂ and ＂ Qinxiang＂; then, the changes of their physiological indices were analyzed. The results showed that calcium spraying and 1-MCP treatment all can reduce the fruit softening rate, delay the hardness of flesh, the decreasing velocity of Vc content and the increasing activity of amylase; the calcium spraying combined with 1-MCP treatment can reduce the peak value of amylase activity; applying 1-MCP treatment after harvest can significantly reduce the releasing amount of endogenous ethylene, reduce the releasing peak value of endogenous and delay the breathing peak; the effect of calcium spraying and GA before harvest combined with 1-MCP treatment after harvest on increasing storability of kiwifruit was the best.

关 键 词：猕猴桃 贮藏 生理指标 

分 类 号：S663.4[农业科学—果树学]