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当前位置: 首页 > 文章 > 1-MCP处理对秋番茄果实采后生理及贮藏效果的影响 食品科学 2008,29 (10) 598-603
Position: Home > Articles > Effects of 1-MCP Treatment on Post-harvest Physiology and Storage of Autumn Tomato FOOD SCIENCE 2008,29 (10) 598-603

1-MCP处理对秋番茄果实采后生理及贮藏效果的影响

作  者：
陈金印;刘康
单  位：
江西农业大学科技处;江西农业大学农学院
关键词：
1-MCP;秋番茄;生理生化;贮藏
摘  要：
研究了在常温(18±1℃)贮藏条件下,两种不同浓度的1-MCP处理对两种不同成熟度的"988"系秋番茄果实采后生理生化及贮藏效果的影响。结果表明:1-MCP处理显著抑制了果实硬度的下降,延缓了可溶性固形物含量的上升速度,同时减缓了可滴定酸含量的下降及总糖含量的上升;强烈抑制了乙烯的合成,推迟乙烯高峰和呼吸跃变的到来,并降低了其峰值,较好地保持VC含量;此外,1-MCP处理还有效地抑制了多聚半乳糖醛酸酶(PG)的活性,并在贮藏后期保持了较高的SOD活性,从而达到延缓果实后熟衰老的目的。在整个贮藏过程中发现:青熟期果实采用0.1μl/L浓度处理最好,乳白期果实则是0.5μl/L的效果更好;而经1-MCP二次处理的果实贮藏保鲜效果则更佳。
译  名：
Effects of 1-MCP Treatment on Post-harvest Physiology and Storage of Autumn Tomato
作  者：
CHEN Jin-yin1,LIU Kang2 (1.Science and Technology Department,Jiangxi Agricultural University,Nanchang 330045,China; 2.College of Agronomy,Jiangxi Agricultural University,Nanchang 330045,China)
关键词：
1-methylcyclopropene (1-MCP);tomato;physiology and biochemistry;storage
摘  要：
In this study,"988" tomato was used to investigate the effects of two different concentrations of 1-MCP treatment on the post-harvest physiology and storage life during ripening. The results showed that 1-MCP treatment can restrain the decline of fruit firmness remarkably,delay the raise of soluble solid contents,and slow the increasing rate of total sugar; It can also restrain ethylene production,postpone the appearing time of respiration and ethylene peak,and decrease the heights of the two peaks. In addition,the pectinase is inhibited effectively,and the SOD activity is preserved at a high level,so that the ripening and softening of tomato are postponed. During the whole storage,it was found that the effect of 0.1μl/L concentration is better for green mature fruit,while the effect of 0.5μl/L concentration is better for turning fruit,and the twice treatment is the best.

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