1-MCP对室温贮藏下不同成熟度猕猴桃的生理效应

以适期采收(成熟度Ⅰ)和晚采收(成熟度Ⅱ)的'海沃德'猕猴桃果实为材料,研究0.5 μL·L~(-1) 1-甲基环丙烯(1-MCP)处理对室温贮藏(20℃)条件下两种果实的生理生化指标的影响.结果显示:1-甲基环丙烯(1-MCP)处理能有效延缓贮藏期间两种成熟度果实的硬度、可滴定酸含量、维生素C含量的下降,显著降低二者的乙烯释放速率和呼吸强度及其峰值,提高果实的POD、CAT和SOD活性.与成熟度Ⅰ相比,成熟度Ⅱ果实的硬度下降较快,且丙二醛含量和呼吸速率却明显较高,呼吸速率和乙烯释放量高峰时间相对提前.研究表明,在相同的贮藏条件下,晚采收的'海沃德'猕猴桃果实成熟衰老进程明显快于适期采收果实,贮藏效果较差;1-MCP能够明显延长猕猴桃果实的贮藏时间,表现出显著的保鲜效果.

Effects of 1-Methylcyclopropene on Physiological Biochemistry Indexes of Kiwifruit with Different Maturity

In this study,'Hayward'kiwifruits at appropriate harvest time and late harvest time were treated as the material to investigate the effects of 0.5 μL·L~(-1) of 1-methylcyclopropene (1-MCP) on post-harvest physiological biochemistry during room temperature (20℃).1-MCP treatment kiwifruits with different maturity had similar results:1-MCP inhibited the lose of kiwifruit firmness,titratable acids,vitamin c (Vc) content,fiercely inhibited ethylene production speed and respiration intensity and delayed the respiratory and ethylene activity peak.1-MCP also increased the activity of the peroxidase (POD),catalase（CAT） and superoxide dismutase (SOD).Compare to maturity Ⅰ,kiwifruit maturity Ⅱ is higher than that of maturity Ⅰ.The firmness falling of maturity Ⅱ is faster than that of maturity Ⅰ.However,the malondialdehyde (MDA) content and respiratory of kiwifruit of maturity Ⅱ are significantly higher than that of maturity Ⅰ.The degree of respiratory and ethylene production of maturity Ⅱ are ahead of the peak time.So in the same storage conditions:The degree of fruits ripening of maturity Ⅱ and senescence process was faster than that of maturity Ⅰ,significantly.Thus storage effects are not as good as the maturity Ⅰ,in brief,1-MCP treatment delayed kiwifruit maturing and softening.