1-MCP对‘玉金香’甜瓜品质和生理代谢的影响  

Effect of Different Concentration of 1-MCP on Quality and Physiology of 'Yujinxiang' Melon Fruit During Storage

作　　者：马文平[1] 倪志婧[1] 任贤[1] 任玉锋[1] 

机构地区：[1]北方民族大学生物科学与工程学院,宁夏银川750021

出　　处：《北方园艺》2011年第22期141-145,共5页Northern Horticulture

基　　金：宁夏自然科学基金资助项目(NZ0840);宁夏教育厅重点基金资助项目(2008JY001)

摘　　要：以宁夏中部干旱带生产的‘玉金香’甜瓜为试材,采用0、0.5、1μL/L的1-MCP,研究不同浓度1-MCP处理对甜瓜果实贮藏期间品质、生理代谢的影响,以期筛选最适宜的1-MCP处理浓度。结果表明:1-MCP处理可以显著延缓贮藏期间甜瓜果实硬度的下降,以1μL/L 1-MCP处理的效果最好,延长果实的贮藏期;延缓了甜瓜贮藏期可溶性固形物含量下降的趋势,一定程度上保持了甜瓜贮藏期的风味;抑制甜瓜果实贮藏期间呼吸强度、延缓呼吸高峰的出现;显著抑制了贮藏期果实乙烯的释放量,并推迟了乙烯高峰出现的时间。说明1-MCP是通过抑制甜瓜贮藏期乙烯的释放量达到抑制乙烯的生理效应。Taking ＇Yujinxiang＇ melon as material,using 0,0.5,1 μL/L 1-MCP as treatment agent,the offect of different concentrations of 1-MCP on the quality and physiology of melon fruit during storage the optimum concentrations of 1-MCP treated on melon were selected.The results showed that comparing with control,1-MCP,especially 1 μL/L 1-MCP,retained fruit firmness,delayed TSS content decrease.This was beneficial for maintaining the melon flavour.Respiration rate and ethylene production were significantly inhibited by 1 μL/L 1-MCP.The peak of respiration and ethylene climacteric were delayed.This suggested that 1-MCP inhibited ethylene action to extend longevity of the melon.

关 键 词：1-MCP 甜瓜 品质 生理 

分 类 号：S652[农业科学—果树学]