不同浓度1-MCP对草莓果实货架期品质的影响  

Effects of 1-MCP Treatment on Shelf-life Quality of Strawberry Fruit

作　　者：付亮[1] 刘诗扬[2] 徐方旭[1] 

机构地区：[1]沈阳师范大学实验教学中心,辽宁沈阳110034 [2]沈阳药科大学后勤管理处,辽宁沈阳110016

出　　处：《辽宁大学学报（自然科学版）》2015年第3期280-284,共5页Journal of Liaoning University：Natural Sciences Edition

摘　　要：研究了0.4μl/L、0.8μl/L和1.2μl/L 1-MCP处理对青熟期草莓货架期品质的影响.结果表明:与对照组相比,浓度为0.4μl/L的1-MCP可显著抑制贮藏期间草莓果实的呼吸强度、可溶性固形物含量、多酚氧化酶活性、脂氧合酶活性、丙二醛含量和超氧阴离子含量的升高,显著提高了草莓果实的货架期品质;而浓度为0.8μl/L和1.2μl/L 1-MCP对草莓果实并无保鲜效果,说明低浓度的1-MCP处理能够有效地延缓草莓果实的后熟进程.Effects of treatment with 0. 4 μl/L,0. 8 μl/L or 1.2μl/L 1-MCP on shelf-life quality of green mature strawberry fruit. The results showed that 0. 4 μl/L 1-MCP observably slowed down the increase of respiratory intensity, soluble solid content, PPO activity, LOX activity,MDA content and O2. content compared to the control which observably increased the shelf-life quality of strawberry fruit. However, there was no effect on preservation of strawberry fruit treating with 0. 8 μl/L or 1.2 μl/L 1-MCP. It is suggested that low concentration of 1-MCP is better in delaying ripening process of strawberry fruit.

关 键 词：草莓 1-MCP 货架期 后熟 品质 

分 类 号：Q945.1[生物学—植物学]