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园艺学报 ›› 2001, Vol. 28 ›› Issue (5): 399-402.

• 研究论文 • 上一篇    下一篇

1-甲基环丙烯对采后猕猴桃果实生理效应的影响

樊秀彩;张继澍   

  1. (西北农林科技大学生命科学学院, 杨凌712100)
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2001-10-25 发布日期:2001-10-25

Effect of Postharvest Treatment with 1-MCP on Physiology of Kiwifruit

Fan Xiucai and Zhang Jishu   

  1. (College of Life Science , Northwestern Sci2Tech University of Agriculture and Forestry , Yangling 712100)
  • Received:1900-01-01 Revised:1900-01-01 Online:2001-10-25 Published:2001-10-25

摘要: 以美味猕猴桃‘秦美’果实为试材, 研究1-MCP (1-甲基环丙烯) 处理对果实乙烯释放量、硬度、维生素C 含量及SOD (超氧化物歧化酶) 、POD (过氧化物酶) 活性变化的影响。结果表明, 1-MCP 处理能显著降低果实乙烯释放量, 提高SOD、POD 活性, 抑制硬度下降, 推迟软化。

关键词: 1-甲基环丙烯, 猕猴桃, 贮藏生理, 乙烯, 超氧化物歧化酶, 过氧化物酶

Abstract: The effect of postharvest treatment with 1-MCP on‘Qinmei’kiwifruit (Actinidia deliciosa C. F.Liang et A. R. Ferguson. ) were investigated. 1-MCP treatment resulted in a significant decrease in ethylene production. 1-MCP treatment retained flesh firmness and increased the superoxide dismutase (SOD) and peroxidase (POD) activity. The results indicated that 1-MCP treatment could delay fruit ripening and softening , and prolong the shelf life of‘Qinmei’kiwifruit .

Key words: 1-MCP, Kiwifruit, Storing physiology, Ethylene, Superoxide dismutase, Peroxidase

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