1-MCP对贮藏期间番木瓜衰老进程的影响  

Effects of 1-MCP treatments on the senescence of papaya fruits during storage

作　　者：贾志伟 高豪杰[1,2] 李俊俊[1,2] 李雯[1,2] 张鲁斌[2] 

机构地区：[1]海南大学园艺园林学院,海南海口570228 [2]中国热带农业科学院南亚热带作物研究所/海南省热带园艺产品采后生理与保鲜重点实验室,广东湛江524091

出　　处：《广东农业科学》2012年第7期110-112,共3页Guangdong Agricultural Sciences

基　　金：中国热带农业科学院中央级公益性科研院所基本科研业务费专项(sscri201004);海南大学重点科研项目(hd09xm17);海南省重点科技计划项目(ZDXM20100014)

摘　　要：研究了1-MCP处理对番木瓜贮藏期间转黄率、叶绿素含量、果肉硬度、乙烯释放量及PG和Cx活性的影响。试验结果表明,采用900 ng/L 1-MCP处理番木瓜,贮藏期间大大延缓了番木瓜果皮的转黄速率,在一定程度上延缓了番木瓜果皮叶绿素的降解,使贮藏期间番木瓜的硬度由始至终保持较高的水平,延迟了乙烯合成高峰的到来,同时抑制了PG、Cx酶活性。In this paper,the effects of 1-MCP on yellowing rate,chlorophyll content,firmness,ethylene production and PG and Cx activity of papaya during storage were investigated.The results showed that the treatment with 900 μg/L 1-MCP significantly inhibited yellowing rate of papaya peel,the degradation of chlorophyll content of the papaya peel was delayed,firmness of papaya maintain a high level during storage,the peak of ethylene synthesis was delayed,PG and Cx activity were inhibited at the same time.

关 键 词：番木瓜 1-MCP 贮藏 衰老 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]