1-MCP对‘徐香’猕猴桃冷藏期间冷害与果实品质的影响  

Effects of 1-MCP on chilling injury and quality of‘Xuxiang'kiwifruit during cold storage

作　　者：王玉萍[1,2] 饶景萍[1] 李萌[1] 赵海亮[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100 [2]甘肃农业职业技术学院园林工程系,甘肃兰州730020

出　　处：《西北农林科技大学学报（自然科学版）》2013年第11期93-99,共7页Journal of Northwest A&F University(Natural Science Edition)

基　　金：陕西省科技统筹创新工程计划项目(2012KTJD03-05)

摘　　要：【目的】探讨1-甲基环丙烯(1-MCP)处理对‘徐香’猕猴桃0℃贮藏期间冷害和贮藏品质的影响,为猕猴桃的采后贮藏保鲜研究提供参考。【方法】以‘徐香’猕猴桃果实为材料,用0.5μL/L的1-MCP在20℃下处理果实24h,以蒸馏水处理的果实为对照,然后将其置于0℃下贮藏90d,每隔10d取样测定冷害指数、冷害率、呼吸速率、乙烯释放速率、细胞膜透性、MDA含量、硬度、可溶性固形物含量、可滴定酸含量、质量损失率和腐烂率,分析1-MCP处理对猕猴桃冷藏冷害及果实品质的影响。【结果】0.5μL/L的1-MCP处理显著延缓并减轻了猕猴桃冷害的发生,1-MCP处理的果实较对照晚20d发生冷害,0℃贮藏90d后的冷害率仅为对照的32.35%;贮藏10d后果实出现呼吸高峰,1-MCP处理和对照果实的呼吸速率分别为7.25和7.98mg/(kg·h),果实的乙烯释放高峰则在贮藏60d时出现,1-MCP处理显著抑制了果实乙烯的释放,1-MCP处理和对照乙烯释放速率分别为0.016和0.048μL/(kg·h);1-MCP处理可以延缓猕猴桃果实硬度和可滴定酸含量的下降,但对可溶性固形物含量的影响不明显;1-MCP处理显著抑制果实贮藏后期细胞膜透性和MDA含量的增加;贮藏90d后,对照和1-MCP处理果实的质量损失率分别为0.603%和0.278%,腐烂率分别为10.3%和2.7%。【结论】0.5μL/L 1-MCP处理可以减轻‘徐香’猕猴桃果实冷藏冷害的发生,并能较好地保持果实品质。【Objective】This study aimed to determine the effects of 1-methylcyclopropene（1-MCP）on chilling injury and storage quality of ‘Xuxiang’ kiwifruit and to improve the storage qulity of kiwifruit after harvest.【Method】‘Xuxiang’ kiwifruits were chosen as the study material.The fruits were treated by 0.5 μL/L 1-MCP for 24 hour before being stored at temperature of 0 ℃ for 90 days.Fruits treated by distilled water were set as control.The chilling injury index,chilling incidence,respiration rate,ethylene production rate,soluble solid content,titratable acidity content,firmness,membrane permeability,MDA content,weight loss rate and rotting rate per 10 days were measured and analyzed.【Result】Treatment with 0.5 μL/L 1-MCP significantly delayed and reduced the chilling injury of kiwifruit.Fruits treated by 1-MCP experienced chilling injury 20 days later than the control,and their chilling injury incidences were 32.35% of control.1-MCP significantly inhibited the increase of membrane permeability and MDA content at later storage period.Fruits reached the respiration climax after 10 days,and the respiration rates of 1-MCP treatment and the control were 7.25 mg/（kg·h） and 7.98 mg/（kg·h）,respectively.The ethylene climax appeared after 60 days storage,and the ethylene production rates of 1-MCP treatment and the control were 0.016 μL/（kg·h） and 0.048 μL/（kg·h）,respectively.1-MCP markedly delayed the decrease of firmness and titratable acidity,but had no effects on soluble solid content. After 90 days storage,the weight loss rates of 1-MCP treatment and the control were 0.603% and 0.278%,and the rotting rate of them were 10.3% and 2.7%,respectively.【Conclusion】Treatment with 0.5 μL/L 1-MCP significantly reduced chilling injury of ‘Xuxiang’ kiwifruit,and maintained higher fruit quality.

关 键 词：'徐香’猕猴桃 1-甲基环丙烯 冷藏 冷害 贮藏品质 

分 类 号：S663.409.3[农业科学—果树学]