1-MCP对‘无核白’葡萄果实的影响  

Effects of 1-Methylcyclopropene on Grape Fruits of 'Thompson Seedless'

作　　者：宋军阳[1] 王西平[2] 王跃进[2] 

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100 [2]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《北方园艺》2010年第11期41-43,共3页Northern Horticulture

基　　金：农业部西北园艺植物种质资源利用重点开放实验室资助项目;国家科技支撑计划资助项目(2007BAD36B08)

摘　　要：以新疆‘无核白’葡萄品种为材料,研究了1-甲基环丙烯(1-MCP)对葡萄果实的影响。结果表明:0.1μL/L的1-MCP浓度是提高葡萄果粒耐拉力的最佳浓度。1-MCP可明显提高葡萄果粒耐压力,最佳浓度是1μL/L,其次是0.1μL/L。1-MCP处理在贮藏后期可提高葡萄果实可溶性固形物含量。葡萄果实在贮藏期间果粒耐拉力和耐压力并非持续下降,中间都有2次上升过程,其原因尚待研究。The grape fruits of ＇Thompson Seedless＇ was used to study the effects of 1-methyleyelopropene（1-MCP ）on preservation. The results showed that 1-MCP had some effects for increase tension tolerance capability of grape berry. The optimum concentration of 1-MCP for increase tension tolerance capability of grape berry was 0. 1μL. 1-MCP was effective in increase compression tolerance capability of grape berry, optimum concentration was 1 μL/L, next came 0. 1 μL/L. 1-MCP could increase the soluble solid content of grape berry in anaphase storage. The fruit tension and compression tolerance were not decreased continuously, but appeared two times rising process during the store period, the reason for the changes are not clear.

关 键 词：葡萄 1-MCP 无核白 保鲜 

分 类 号：S663.1[农业科学—果树学]