成熟度及1-MCP对河套蜜瓜软化中物质代谢的影响  

Effect of 1-MCP Treatment on Physiological Indexesrelated to Softening of Cucumis melo L.cv Hetao with Different Maturity

作　　者：徐莉莉[1] 刘海英[1] 刘静[1] 韩育梅[2] 

机构地区：[1]内蒙古商贸职业学院,呼和浩特010070 [2]内蒙古农业大学,呼和浩特010018

出　　处：《食品工业》2017年第10期150-154,共5页The Food Industry

摘　　要：以河套蜜瓜为试材,研究3种采收成熟度,1-MCP浓度50,100和500 nL·L^(-1),处理24 h后,在23℃±2℃下贮藏对后熟软化的影响。结果表明,1-MCP的作用效果与河套蜜瓜的成熟度之间存在着负相关关系。对组织乙烯系统Ⅱ未启动的成熟度Ⅰ和成熟度Ⅱ的果实,使用1-MCP处理才能抑制后熟和软化,对于组织已经产生大量乙烯的成熟度Ⅲ果实,1-MCP处理不再有抑制作用。对不同成熟度的河套蜜瓜后熟抑制的1-MCP有效浓度不同,成熟度愈低所需1-MCP有效浓度越小。Taking Cucumis melo L.cv Hetao as test materials,the effects of three harvesting maturity,1-MCP concentration of 50,100 and 500 nL·L^（-1）,24 h later on host-Harvest and softening under the condition of 23 ℃±2 ℃ were studied.The results showed that there was a negative correlation between the 1-MCP effect and the maturity of Cucumis melo L.cv Hetao.The ethylene system II of the maturity I and maturity II fruits did not start;The treatment with 1-MCP could inhibit host-harvest and softening;1-MCP treatment was no longer inhibit to the maturity III fruits whose organization produced a lot of ethylene.The maturity of Cucumis melo L.cv Hetao was different,so the efficient concentration of inhibited 1-MCP host-harvest was different too;The less mature required the efficient concentration of 1-MCP was lower.

关 键 词：1-MCP 河套蜜瓜 成熟度 乙烯 后熟软化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]