1-MCP处理对软枣猕猴桃的保鲜效果  

Preservation Effect of 1-MCP on Hardy Kiwifruit

作　　者：李欢[1] 薛洁 王香兰 饶景萍[1] 祝庆刚[1] 范晋铭 LI Huan;XUE Jie;WANG Xianglan;RAO Jingping;ZHU Qinggang;FAN Jinming(College of Horticulture,Northwest A&F University,Yangling Shanxi 712100 China;Sichuan Yinuoshi Agricultural Science and Technology Co.,Ltd,Yaan,Sichuan 625000 China)

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100 [2]四川省益诺仕农业科技有限公司,四川雅安625000

出　　处：《陕西农业科学》2022年第2期39-46,共8页Shaanxi Journal of Agricultural Sciences

基　　金：2018年陕西省科技统筹重大项目的特色产业链项目(2018TSCXL-NY-01-05)。

摘　　要：以‘绿迷一号’软枣猕猴桃为试材,设定了0.2、0.4、0.6、0.8、1.0μL/L 5个不同1-MCP浓度处理,后低温(2±0.5)℃贮藏,研究了1-MCP处理对‘绿迷一号’软枣猕猴桃的保鲜效果。结果表明:与对照相比,不同浓度1-MCP处理均能降低果实的呼吸强度和乙烯释放速率,延缓果实硬度、Vc含量、淀粉含量的下降以及可溶性固形物、相对电导率、MDA含量的上升,抑制了果实的失重率和腐烂率,不同程度显著降低了果实的冷害率,延长了果实贮藏期及货架期时间。结论:各1-MCP浓度处理的软枣猕猴桃均能延缓软化并正常后熟,其中以0.8μL/L 1-MCP处理对‘绿迷一号’保鲜效果最好。In order to determine the feasibility of using 1-MCP on hardy kiwifruit and the appropriate treatment concentration,‘Green fan No.1’was used material,the preservation effect of 1-MCP treatment at different concentrations(0.2,0.4,0.6,0.8,1.0μL/L)and at low temperature(2±0.5)℃on‘Green fan No.1’hardy kiwifruit was studied.The results showed that compared with the control,different concentrations of 1-MCP treatment could reduce fruit respiration and ethylene release rate,delay the fruit hardness and the decrease of the Vc content,starch content and soluble solids,also delay the decrease of the relative conductivity,MDA content,inhibit the weightlessness rate and decay rate of the fruit,significantly reduce the fruit of chilling injury rate,prolong the fruit storage period and shelf life.In conclusion,the hardy kiwifruit treated with each 1-MCP concentration can delay softening and mature normally,among which 0.8μL/L 1-MCP treatment has the best preservation effect on‘Green fan No.1’.

关 键 词：1-MCP 软枣猕猴桃 软化 保鲜效果 

分 类 号：S663.4[农业科学—果树学]