| 摘要: |
| 【目的】研究1-甲基环丙烯(1-MCP)处理、1-MCP处理结合出库后乙烯利催熟对猕猴桃果实货架期品质的影响，为完善1-MCP在猕猴桃果实保鲜上的应用提供依据。【方法】以“秦美”猕猴桃为试材，用1.0 μL/L 1-MCP 密闭处理24 h 后进行冷藏(1-MCP处理)，出库后取部分1-MCP处理猕猴桃，用750倍液的乙烯利浸果催熟(1-MCP+乙烯利处理)，以未经1-MCP处理的果实为对照，测定1-MCP处理、1-MCP+乙烯利处理和对照处理猕猴桃的呼吸速率、乙烯释放速率、果实硬度、可溶性固形物含量、可滴定酸含量和VC含量等指标。【结果】与对照相比，1-MCP处理可显著抑制货架期猕猴桃果实的呼吸速率和乙烯释放速率，有效延缓果肉硬度、可滴定酸含量及VC含量的下降，抑制可溶性固形物含量增加，保持果实的营养价值，但1-MCP处理果实在货架期间软化较慢，味道偏酸，食用品质降低。1-MCP处理结合出库后乙烯利催熟，猕猴桃果实的呼吸速率、乙烯释放速率、果肉硬度、可滴定酸含量、VC含量和可溶性固形物含量均介于对照和1-MCP处理果实之间，与对照相比，延长了贮藏期和货架期，与1-MCP处理相比，改善了货架期果实的风味。【结论】冷藏与1 MCP结合处理能延长猕猴桃的贮藏期，但1-MCP处理对果实货架期食用品质有不利影响，采取出库后乙烯利处理可以改善果实的食用品质。 |
| 关键词: 猕猴桃 1-MCP 乙烯利 货架期 果实品质 |
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| 基金项目:国家现代苹果产业技术体系 |
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| Effects of 1-MCP treatment on shelf life quality of kiwi fruit |
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| Abstract: |
| 【Objective】The study was to investigate the effects of 1-MCP and 1-MCP combined with Ethephon (after stored in (0±1) ℃) treatment on the shelf life quality of kiwi fruit to provide primary theory for improving the kiwifruit quality with 1-MCP.【Method】“Qinmei” kiwi fruit cultivars (Actinidia deliciosa C.F.Liang et A.R.Ferguson)were chosen to investigate the effects of 1.0 μL/L 1-MCP and 1-MCP combined with 750 dilution Ethephon (after stored in (0±1) ℃) treatment on the shelf-life quality of kiwifruit,with fruits not treated by 1-MCP as the CK to determine respiration rates,ethylene production rates,fruit firmness,titratable acid,vitamin C and total soluble solids of kiwi fruits.【Result】Compared with CK,the results indicated that 1-MCP treatment efficiently inhibited respiration rates and ethylene production rates，significantly delayed the reduction of fruit firmness,the decrease of the titratable acid,the decline in vitamin C,the rise of total soluble solids of kiwifruits，and preserved better nutrition.But fruits treated by 1-MCP softened slowly and tasted sour.The respiration rates,ethylene production rates,fruit firmness,the content of titratable acid,vitamin c and total soluble solids of kiwi fruits treated by 1-MCP combined with Ethephon(after stored in (0±1) ℃)，were between the CK and 1-MCP treatment.Compared with CK，it extended the storage period and shelf life；Compared with 1-MCP，it improved shelf life quality and preserved better nutrition.【Conclusion】Cold storage combined with 1-MCP treatment can prolong the storage period,but 1-MCP treatment has adverse effects,appling Ethephon (after stored in (0±1) ℃) can improve the shelf life quality. |
| Key words: kiwi fruit 1-methylcyclopropene ethephon shelf-life fruit quality |
