1-MCP处理对巴梨果实采后生理效应及黑皮病的影响  

Influence of 1-Methylcyclopropene on Postharvest Physiology and Skin Brown of‘Bartlett’Pears

作　　者：贾晓辉[1] 李振茹[2] 王文辉[1] 佟伟[1] 夏玉静[1] 张志云[1] 王志华[1] 

机构地区：[1]中国农业科学研究院果树研究所,辽宁125100 [2]北京市大兴区林业局,北京102600

出　　处：《保鲜与加工》2010年第4期13-16,共4页Storage and Process

基　　金：北京市科委重大项目(D0705044040191)子课题部分内容;北京市大兴区与中国农业科学院科技合作项目

摘　　要：以巴梨果实为试材,经浓度为0.5μL·L-1的1-MCP处理后,分别在常温20℃和低温0℃条件下贮藏,研究1-MCP对其采后生理及贮藏效果的影响。结果表明,用1-MCP处理巴梨果实,可推迟其在常温及冷藏条件下乙烯释放高峰的出现时间,降低乙烯峰值,较好地维持果实的硬度,极显著(P<0.05)减缓果皮颜色及果实淀粉的转化速率,减少在冷藏4个月时的黑皮指数,显著降低冷藏过程中真菌性病害的发生率。The effects of 1-methylcyclopropene（1-MCP） treatment（0.5 μL·L^-1 concentration） on postharvest physiology and skin brown of ‘Bartlett＇ pears were investigated during storage （at 0 ℃） and shelf life （at 20℃） in this study. The results showed that, 1-MCP treatment delayed the appearing time of ethylene peak at normal and low temperature, reduced the ethylene peak, helped maintain higher fruit firmness, significantly slowed down the transformation rate of pericarp color and starch content of fruits, decreased skin brown during storage period at the forth month at 0 ℃, and significantly reduced appearance of occurrence of fungal diseases during storage.

关 键 词：1-MCP 巴梨 采后生理 乙烯 黑皮病 

分 类 号：S661.2[农业科学—果树学]