1-甲基环丙烯及其结构类似物处理对寒富苹果贮藏品质的影响  

Effect of 1-MCP and Its Structural Analogue on Hanfu Apple Quality during Storage at Ambient Temperature

作　　者：魏宝东[1] 冷俊颖[1] 程顺昌[1] 任小林[2] 冯叙桥[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《食品科学》2012年第12期281-284,共4页Food Science

基　　金：国家自然科学基金面上项目(30972064);国家现代苹果产业技术体系建设项目(nycytx08-05-02)

摘　　要：研究1-甲基环丙烯(1-MCP)及其结构类似物1-戊基环丙烯(1-PentCP)和1-辛基环丙烯(1-OCP)在常温(20℃±1℃)条件下对寒富苹果果实生理及贮藏品质的影响。结果表明:与对照相比1-MCP及其结构类似物处理均不同程度抑制苹果贮藏期间的呼吸强度、乙烯释放量,保持苹果硬度,延缓酸度下降的速度,并且抑制果实软化相关酶纤维素酶和多聚半乳糖醛酸酶的活性。1-MCP及其结构类似物处理可延缓寒富苹果采后的成熟衰老保持较好的品质。1-MCP及其结构类似物处理间无明显的差异。In this study, the effects of 1-MCP and its structural analogues （1-PentCP and 1-OCP） on the quality of Hanfu apple during storagu at ambient temperature were comparatively studied. The results showed that 1-MCP and its structural analogues could inhibit the respiration intensity and ethylene production rate, decrease the loss of fruit firmness, delay the reduction speed of acidity and inhibit the activities of cellulase and polygalacturonase related to fruit softening. Moreover, no significant difference was found between 1-MCP and its structural analogues.

关 键 词：寒富苹果 1-甲基环丙烯 结构类似物 贮藏 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]