常温下1-MCP对番茄生理生化的影响  

The Effects of 1-MCP on Physiology and Biochemistry Responses of Tomato During Room Temperature

作　　者：郝晓玲[1] 庞侯英[2] 刘诗航[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]太原畜牧兽医学院,山西太原030024

出　　处：《山西农业大学学报（自然科学版）》2012年第3期198-201,共4页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西农业大学科技创新基金(2006020)

摘　　要：采用浓度为0.5μL·L-1和0.9μL·L-1的1-MCP对番茄进行处理,研究其对常温下番茄生理生化的影响。结果表明,1-MCP降低了番茄的呼吸强度,保持了果实的VC和可滴定酸的含量,延缓了果实可溶固形物含量的降低,提高了CAT活性,降低了PPO活性。采用浓度为0.9μL·L-1的1-MCP处理番茄保鲜效果较好。The tomatoes were treated with 1-methylcyclopropene （1-MCP） of 0.5 and 0.9μL· I-1 , respectively. The effects of 1-MCP on physiological and biochemical responses of tomato were studied during room temperature. The re- sults showed that 1-MCP could reduce respiration rate, reserve the content of VC and titratable acid, delay the reduc- tion of content of total soluble solids （TSS）. CAT activity was enhanced and PPO activity was decreased by 1-MCP treatment. The concentration of 0.9μL· L-1 1-MCP had a better effects on the fresh-keeping of tomato.

关 键 词：1-MCP 番茄 生理 生化 

分 类 号：TS202.3[轻工技术与工程—食品科学]