1-甲基环丙烯处理对不同成熟度薄皮甜瓜贮藏特性的影响  

Effects of 1-MCP on Storage Characteristics and Quality of Oriental Melon with Different Maturity

作　　者：侯田莹[1] 宋曙辉[1] 郑淑芳[1] 寇文丽[1] 李武[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心,北京100097

出　　处：《中国瓜菜》2012年第2期6-10,共5页China Cucurbits And Vegetables

基　　金：现代农业产业技术体系建设专项(CARS-26-22)

摘　　要：以京蜜薄皮甜瓜为试材,采用体积浓度2μL·L-1的1-甲基环丙烯(1-MCP)分别处理八成熟和九成熟薄皮甜瓜,随后置于15℃冷库中贮藏,贮藏期间每3d测定相关生理和品质指标变化。结果表明:成熟度对薄皮甜瓜贮藏特性有显著影响,八成熟比九成熟薄皮甜瓜耐贮;1-MCP处理可以显著抑制不同成熟度薄皮甜瓜呼吸强度、乙烯释放速率,从而减少其贮藏期间质量损失,延缓果实表皮颜色转黄和后熟过程,降低贮藏期间腐烂率,保持其食用品质和口感,延长薄皮甜瓜货架期;八成熟的1-MCP处理组贮藏效果最好。Jingmi oriental melon, picked at 80% and 90% maturity and treated with 2μL· L-1 1-methylcyclopropene （1-MCP） for 24 h at room temperature,were tested at 3 d intervals to investigate the quality and physiological changes during storage under temperature 15℃. The results showed that fruit maturity had significant effect on the storage characteristics of oriental melon,melons with 80% maturity performed better＇ than those with 90% maturity in storage. The treatment with 1-MCP significantly inhibited respiration rate and ethylene release rate of melons with different maturity,therefore the treatment reduced weight loss rate, fruit decay and ripening process during storage. Melons with 80% maturity treated with 2μL·L-1 1-MCP performed the best and had 15 d shelf-life at 15℃.

关 键 词：薄皮甜瓜 1-甲基环丙烯 成熟度 品质 

分 类 号：S652[农业科学—果树学]