1-甲基环丙烯处理对苹果冰温贮藏效果的影响  

Effect of 1-methylcyclopropene on Controlled Freezing Point Storage Quality of Apple

作　　者：林洋[1] 张鹏[2] 李江阔[2] 刘玲[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]国家农产品保鲜工程技术研究中心,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《北方园艺》2013年第12期128-132,共5页Northern Horticulture

基　　金：国家科技支撑计划资助项目(2012BAD38B01);天津市农业科技成果转化与推广资助项目(201002020)

摘　　要：以"红富士"苹果为试材,研究了1-甲基环丙烯(1-MCP)对冰温贮后果实的货架品质、生理代谢以及相关酶活性的影响。结果表明:1-MCP处理可以显著地抑制冰温贮后果实的腐烂,降低果实的呼吸强度和乙烯生成速率,并延缓果实硬度、可溶性固形物含量下降速度,1-MCP可以有效地诱导机体防御酶过氧化物酶(POD)和过氧化氢酶(CAT)活性升高,并抑制赖氨酰氧化酶(LOX)和多酚氧化酶(PPO)活性的增加从而抑制机体的衰老。可见,1-MCP在苹果的冰温保鲜领域具有很好的应用前景。Taking ＇Red Fuji＇ apple as material,the effect of 1-methylcyclopropene after controlled freezing point storage on the shelf-life quality,metabolic physiology and relevant enzyme activities were tudied.The results showed that the fruit＇s rot was significantly inhibited by treatment with 1-methylcyclopropene treatment,which significantly reduced the fruit＇s respiration intensity and ethylene production rate,retard the rate of decline of the firmness and soluble solid content of fruit,effectively induced the rise of activity of defensive ferments including POD and CAT,inhibited the activity of PPO and LOX,and inhibited the senescence of organism.These results indicated that there was a great potential to use l-MCP in controlled freezing point storage of apple.

关 键 词：“红富士”苹果 1-甲基环丙烯(1-MCP) 冰温贮藏 生理 货架品质 

分 类 号：S661.1[农业科学—果树学]