| 摘要: |
| 以“秦美”和“海沃德”猕猴桃为试材，研究了100 nL/L，1-甲基环丙烯（1-MCP）处理对采后果实的呼吸速率、乙烯释放速率、果肉硬度、可滴定酸含量及町溶性同形物含量的影响。结果表明，100 nL/L 1-MCP可抑制0 ℃贮藏期内猕猴桃的呼吸速率和乙烯释放速率，有效延缓0 ℃贮藏期及货架期果肉硬度和可滴定酸含量的下降，抑制可溶性固形物含量增加；“海沃德”猕猴桃果实的软化进程比“秦美”慢，可溶性固形物含蕈也较“秦美”高，表现出了良好的贮藏性和食用品质。 |
| 关键词: 猕猴桃 贮藏 乙烯 果实品质 |
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| 基金项目:罗门哈斯中国公司合作项目资助 |
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| Responses of postharvest “Qinmei” and “Hayward” to 1-Methylcycloopropene |
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| Abstract: |
| 100 nL/L 1-methylcyclopropene (1-MCP) was applied to “Qinmei” and “Hayward” kiwifruits for 24 h,whose effects on respiration rates,ethylene production rates,flesh firmness,titratable acid,and total soluble solids were studied.The results showed that 100 nL/L 1-MCP inhibited respiration rates and ethylene production rates during storage at 0 ℃,slowed down flesh softening and reduction of titratable acid evidently and inhibited the increase of total soluble solids of kiwifruits both during storage and shelf-time.“Hayward” flesh softening was slower than “Qinmei” and more total soluble solids in Hayward showed that “Hayward” has nicer storage quality and edibility. |
| Key words: 1-MCP kiwifruit storage ethylene fruit quality |
