1-MCP处理时间对苹果采后生理代谢的影响  

Effect of 1-Methylcyclopropene with Different Treatment Time on Physiological Metabolism of Apple Fruits

作　　者：张鹏[1] 林洋[2] 李江阔[1] 陈绍慧[1] 

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

出　　处：《中国食品学报》2014年第5期142-147,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAD38B01)

摘　　要：以富士苹果为试材,对常温0,3,6,9 d果实进行1-MCP处理,研究1-MCP不同时间处理对果实好果率、呼吸强度、乙烯生成速率及生理代谢相关的酶活性的影响。试验结果表明,1-MCP处理可显著抑制果实的腐烂,降低果实的呼吸强度、乙烯生成速率,有效地抑制PPO、LOX、POD、CAT酶活性。1-MCP作用效果随着处理时间的延长而降低,在采后9 d处理的1-MCP作用效果明显低于其他处理组。为取得较好的1-MCP处理效果,应尽量缩短果实处理前的常温放置时间。Experiment was conducted with Fuji apple for studying the effect of 1-methylcyclopropene with differenttreatment time on the good fruit rate, respiration intensity, ethylene production rate, enzyme activity associated with physiological metabolism of apple fruits with 1-MCP treatment respectively at ambient temperature of 0, 3, 6, 9 day. The result indicated 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, effectively inhibited the activity of PPO, LOX, POD, CAT, but the storage effect of 1-MCP decreased with the extension of the treatment time. The effect of 1-MCP treated on postharvest 9 day was significantly lower than others. In order to obtain better treatment effect of 1-MCP, the time of storage at ambient temperature before treating with 1-MCP should be shortened as far as possible.

关 键 词：苹果 1-MCP 处理时间 生理代谢 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]