1-MCP处理及MA包装对晴朗油桃采后生理和品质的影响  

Effect of 1-MCP treatment and MA packing treatment on postharvest physiology and quality of 'Qinglang' nectarine

作　　者：王志华[1] 孙希生[1] 张志云[1] 姜修成[1] 吴海军 

机构地区：[1]中国农业科学院果树研究所,辽宁兴城125100 [2]辽宁省葫芦岛市前所果树农场

出　　处：《落叶果树》2004年第4期4-7,共4页Deciduous Fruits

摘　　要：以"晴朗油桃"果实为试材,研究在冷藏条件下,不同浓度的1-MCP(1-Methylcyclopyopene,1-甲基环丙烯)处理及MA(改进气调)包装对果实PPO(多酚氧化酶)和POD(过氧化物酶)活性、果实硬度、可溶性固形物含量、可滴定酸含量以及在室温条件下对呼吸强度的影响。结果表明,1-MCP处理及MA包装可降低果实PPO和POD的活性,推迟PPO和POD峰值的出现时间,延缓果实的衰老,减轻褐变程度,有效延缓果实硬度和可滴定酸含量的下降,但对可溶性固形物含量无影响。1-MCP处理可以显著抑制果实的呼吸强度,降低果实的呼吸峰值。Flesh browning,mealiness and softening are the main causes of postharvest deterioration of nectarines. The gas application at two concentrations of 1-methylcyclopropene and MA package were evaluated on nectarine ('Qinglang') stored for 19, 33, 47 and 61 days at 0℃.The results indicated that the treatment of 1-MCP and MA package decreased the activities of PPO and POD,maintained fruit firmness, delayed fruit softening,decreased flesh browning and avoided mealiness.Treatment with 1-MCP significantly inhibited the respiration of fruit, but it had no effect on solube solids content.

关 键 词：1-MCP MA包装 晴朗油桃 采后生理 品质 1-甲基环丙烯 

分 类 号：S662.1[农业科学—果树学]