1-甲基环丙烯对红富士苹果虎皮病的控制效果  

Control of Apple Superficial Scald on Red Fuji with 1-methylcyclopropene Treatment

作　　者：索江涛[1] 饶景萍[1] 付润山[1] 李菲菲[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《西北农业学报》2010年第9期55-60,共6页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：陕西省重大专项13115项目(2008ZDGC-01)

摘　　要：研究了1-甲基环丙烯（1-MCP）处理对苹果虎皮病发病情况及相关生理代谢的影响。以红富士苹果为试材,将果实用1-MCP处理后,置（0±0.5）℃,相对湿度85%~90%条件下贮藏,定期测定各项指标,观察和统计虎皮病的发生情况。1-MCP处理明显地抑制了果实的呼吸强度和乙烯释放量,推迟了乙烯峰的出现;极显著地降低了α-法尼烯与共轭三烯的含量;增强了超氧化物歧化酶（SOD）和过氧化物酶（POD）活性;降低了多酚氧化酶（PPO）活性,增加了多酚的含量。1-MCP极显著地控制了虎皮病的发生,降低了红富士苹果虎皮病的发病率和病情指数。We studied the effects of 1-methylcyclopropene（1-MCP） on the incidence of apple superficial scald and the relative physiological indices.With Red Fuji as the material,fruits were treated with 1-MCP,then stored at（0±0.5）℃ and RH 95%,the physiological effects of 1-MCP on fruits were evaluated,and the incidence of superficial scald was observed and counted regularly.The results suggested that 1-MCP treatment significantly decreased the respiration rate and the ethylene production,delayed the ethylene peak;1-MCP treatment also remarkably reduced the content of the α-farnesene and conjugated trienes;It maintained a higher level of the activities of superoxide dismutase（SOD） and peroxidase（POD）,inhibited the activity of polyphenoloxidase（PPO） and increased the content of polyphenols.1-MCP notably controlled the incidence of superficial scald rate and reduced disease index in Red Fuji apple.

关 键 词：1-MCP 红富士苹果 虎皮病 Α-法尼烯 

分 类 号：S436.611[农业科学—农业昆虫与害虫防治]