| 摘要: |
| 以粉红女士苹果为试验材料，研究了500 nL/L浓度的1-MCP（1-甲基环丙稀）对粉红女士苹果在贮藏期和室温条件下果实硬度、可滴定酸含量及可溶性固形物含量的影响。结果表明，贮藏150 d时，处理果实的硬度、可滴定酸含量和可溶性固形物含量分别由入贮时的9.2 kg/cm2,6.709 g/L和14.0%下降到8.6 kg/cm2,5.194 g/L和13.5%，下降幅度明显低于对照果实。由此可见，500 nL/L的1-MCP处理可显著抑制粉红女士苹果在贮藏期和室温条件下的果实硬度、可滴定酸含量及可溶性固形物含量下降，其抑制作用与呼吸速率下降和乙烯产生减少有关。粉红女士苹果在0 ℃下可以贮藏5个月，1-MCP处理可显著改善其贮藏品质。 |
| 关键词: 1-MCP 苹果 采后生理 果实品质 |
| DOI： |
| 分类号: |
| 基金项目:国家“十五”科技攻关重大专项(2001BA840A28；2002BA516A10) |
|
| Effects of 1-MCP on post-harvest physiology of‘Pink Lady’apples |
|
|
| Abstract: |
| The effect of 500 nL/L 1-MCP treatment on‘Pink lady’apples was studied during both the storage at 0 ℃ and the subsequent 14-day shelf at room temperature.The result showed that the fruit firmness,titratable acids and total soluble solids of 1-MCP treatment were reduced from previous 9.2 kg/cm2,6.709 g/L and 14.0% to 8.6 kg/cm2,5.194 g/L and 13.5% respectively，which were lower than those of the control.The inhibition on the deterioration of fruit quality was related to the decrease in the respiration rate and ethylene production caused by 1-MCP treatment.‘Pink lady’apples could be stored well for 5 months at 0 ℃,and 500 μL/L 1-MCP could significantly improve the storage quality. |
| Key words: 1-MCP apple post harvest physiology quality |
