1-甲基环丙烯处理对软枣猕猴桃果实软化的影响  

Effects of 1-MCP Treatment on Softening of Actinidia arguta Fruit

作　　者：曾照旭[1] 朴一龙[1] 金东淳[1] 冉丽萍[1] 李旭[1] 

机构地区：[1]延边大学农学院,吉林延吉133000

出　　处：《北方园艺》2014年第1期123-126,共4页Northern Horticulture

基　　金：国家自然科学基金资助项目(31060254)

摘　　要：以软枣猕猴桃为试材,研究了果实采后不同浓度1-甲基环丙烯(1-MCP)处理对软枣猕猴桃果实软化中果实品质、乙烯释放量和呼吸强度、细胞壁成分含量和果胶分解酶活性的影响。结果表明:1-MCP处理明显延缓了软枣猕猴桃果实可溶性固形物含量的上升、可滴定酸含量的下降和果实硬度下降速度;1-MCP处理抑制了软枣猕猴桃果实的呼吸峰值,推迟了软枣猕猴桃果实乙烯发生高峰出现的时间;抑制了软枣猕猴桃果实中果胶、纤维素和半纤维素的降解;降低了软枣猕猴桃果实多聚半乳糖醛酸酶活性峰值,而且推迟了软枣猕猴桃果实β?半乳糖醛酸酶活性峰值的出现。可见,1-MCP处理显著延缓了软枣猕猴桃果实的软化。Taking Actinidia arguta as material,the effect of 1-methylcyclopropene （1-MCP） treatment on the Actinidia arguta fruit quality, respiration rate and ethylene evolution, cell wail composition contents, pectinase acitivity were studied. The results showed that the rise of soluble solids content,the decrease of titratable acid content and the hardness were obviously delayed by the treatment of 1-MCP. Meanwhile the respiratory peak and the appearance time of ethylene were obviously delayed, the degradation of pectin, cellulose and hemicelluloses were also decreased. The active peak of enzymes such as PG and/3-polygalacturonase were obviously delayed. So the Actinidia arguta fruit softening was delayed under the treatment of 1-MCP.

关 键 词：1-甲基环丙烯(1-MCP) 软枣猕猴桃 品质 细胞壁 果胶酶 

分 类 号：S663.4[农业科学—果树学]