不同浓度1-MCP对红富士苹果采后生理和贮藏效果的影响

摘要

This study,taking “Fuiji” apples as the experimental materials ,observes the effects of different concentrations of 1-methylcyclopropene(1-MCP)(at 0.3μl/L and 0.6μl/L) on the quality of the fruits during storage ( at 20 ±1℃ and 80%~90% relative humidity ) .The results show that compared with control fruits,1-MCP treatments 1) delay the decrease of soluble solid and the titratable acid content and help keep the higher firmness and good quality of the fruits;2 ) reduce the ethylene release and the respi-ration rate;3) delay the decrease of Ascorbic acid (AsA)content.The study also finds that the fruits pre-treated with 0 .6μl/L 1-MCP for 12 hours could keep best fruit quality after storage and they still maintain fresh ,hard texture ,and proper sour-sweet of taste ( at 20 ±1℃ and 80%~90% relative humidity ) 24 days later .It concludes that pretreated with 0 .6μl/L 1-MCP for 12 hours could be used as the optimum conditions for maintaining the fruit quality and prolonging the life of “Fuji” apples during storage at 20 ± 1℃and 80%~90%relative humidity .%以红富士苹果为试材，探讨不同浓度1-MCP（0．3μl／L 以及0．6μl／L）处理对常温（20±1℃、RH80％～90％）贮藏条件下红富士苹果果实贮藏效果的影响。结果表明，与对照果实相比1-MCP 处理可延缓果实内可溶性固形物、可滴定酸含量下降，保持较高品质和果实硬度，降低果实呼吸强度和内源乙烯释放量，延缓 AsA 总酚类黄酮含量下降。其中以0．6μl／L1-MCP 处理12h 效果最好。在常温（20±1℃、RH80％～90％）条件下，贮藏24d果实仍能保持较硬质地，食用时酸甜适口。据此认为，用0．6μl／L浓度的1-MCP处理红富士苹果果实，在相对湿度80％～90％条件下贮藏，是保持果实品质、延长贮藏寿命的适宜处理条件。