1-MCP处理对不同成熟度甜柿采后品质和生理的影响

摘要

The objective of this study was to determine the effect of the pre-storage 1-Methylcyclopropene (1-MCP) treatment on the physiology and quality of sweet persimmons (Diospyros kaki L. cv. Fuyou' and Diospyros kaki L. cv. Cilang') harvested at different stages of ripeness and stored at different temperatures. The treatments were conducted with the 1-MCP concentration of 0. 50 μL · L-1 or 1.0 μL o L-1 and the fruits stored under either room (approximately 20℃) or refrigerated temperature (approximately 5℃). The results showed that the shelf life of the fruits at Stage I Ripeness could be extended for 14 days stored at room temperature, or 21 days under refrigeration. The 0. 50 μL o L-1 1-MCP application kept the fruits, especially those in Stage I Ripeness, fresh in the duration of storage. And, the percentage of acceptable fruits was significantly higher than the control. By combining the low temperature and 0. 50 μL o L-1 1-MCP treatment, the textural softening and peel color change to red on the fruits were delayed. The soluble sugar conversion, soluble tannin content, respiration rate, as well as the activities of PG and Cx in the fruits were also reduced. The results suggested that the sweet persimmons at Stage I Ripeness had a better potential than at Stage II Ripeness for an extended shelf life, and that the low temperature and 0. 50 μL o L-1 1-MCP treatment could postpone the ripening, and thus, the changes on the fruit' s texture and color.%为了探讨不同贮藏温度下1-MCP处理对不同成熟度的甜柿采后生理的影响.方法:以甜柿品种‘富有,、‘次郎’为材料,分别在低温(5℃)和室温(20℃)的贮藏条件下研究不同浓度(0.50 μL·L-1和1.00 μL·L-1)1-MCP(1-甲基环丙烯)处理对不同成熟度(成熟度Ⅰ与成熟度Ⅱ)甜柿好果率、硬度和若干生理指标的影响.结果表明,在贮藏期间,成熟度Ⅰ果实在室温下贮藏时间可延长14 d,低温下贮藏可延长21 d;0.50 μL·L-1 1-MCP处理,室温下能使甜柿果实(尤其是成熟度Ⅰ的果实)保持较好的贮藏效果,贮藏后期果实好果率比对照高30％；低温处理与0.50 μL·L-1浓度的1-MCP处理结合明显延缓了甜柿果实硬度的降低,贮藏后期可比对照高约40％,推迟果皮颜色的转红,降低可溶性糖、可溶性单宁、呼吸强度及PG和Cx活性.结论:成熟度1果实较成熟度Ⅱ果实更耐贮藏,低温与0.50 μL· L-1浓度的1-MCP处理结合对甜柿果实具有更好的保鲜效果.