| 摘要: |
| 分别用不同浓度1-MCP处理采收后的“秦王”桃 ,并对其在(0±1) ℃冷藏期间的品质和生理指标进行了测定。结果表明:1-MCP处理对贮藏期果实的硬度、可溶性固形物含量无显著影响 ;各处理的果实在贮后20 d果皮细胞膜透性开始异常增加;100和300 nL/L 1-MCP处理果实的呼吸高峰和乙烯释放高峰比对照提前5 d出现,500 nL/L处理则抑制了果实的呼吸作用 ,与对照相比大幅度降低了乙烯峰值 ,在相同贮藏时间多酚氧化酶(PPO)和过氧化物酶 (POD)活性也显著降低 (P<0.05) ,说明 500 nL/L的1-MCP处理能有效地抑制果肉褐变 ,延长果实的贮藏时间 |
| 关键词: 1-MCP 桃果实；冷藏品质；生理特性 |
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| Effect of 1-MCP on the peach quality and physiological characters during cold storage |
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| Abstract: |
| The post harvest fruit of “Qinwang”peaches were treated with 12MCP at different concentrationsfor 10 hours in sealed chamber,then stored in low temperature of (0±1) ℃ for 35ds in 2002.The results showed that 12MCP treatment has not significantly affect on fresh firmness and soluble solide content of peaches in low temperature.Relative electric conductivity of skin rapidly increased after 20ds at 0 ℃.The ethylene and respiration climax of untreated control fruits were observed 5d slater than the fruits treated with 100 nL/L and 300 nL/L 1-MCP.Fruits treated with 500 nL/L 1-MCP markedly inhibited respiration and the ethylene climax was lower than that of controlled fruits,and showed lower polyphend oxidase (PPO) and peroxidase (POD) activities when compared with controlled fruits.The study showed the fruits treated with 500 nL/L 1-MCP “could Qinwang” peaches and inhibited quality during cold storage. |
| Key words: 1-MCP peach fruit cold storage quality physiological character |
