关键词：
‘蜜脆’苹果;1-甲基环丙烯;延迟预冷;低温伤害;品质
摘 要：
以‘蜜脆’苹果为试材,研究1-MCP和延迟预冷处理对其冷藏效果的影响,为‘蜜脆’苹果的贮藏保鲜提供一定的理论依据和技术指导。分别采用1-MCP(1.0μL.L-1,24 h)、延迟预冷(20℃,7 d)及2者的结合对‘蜜脆’苹果进行采后处理,处理后的果实置于(3±0.5)℃下冷藏,定期测定贮藏期的各项生理生化指标,并在贮藏末期观察统计主要生理病害的病情指数。结果表明,1-MCP能显著抑制果实的乙烯释放速率和呼吸速率、减缓果实硬度和可滴定酸含量的下降,保鲜效果优于延迟预冷处理,这2种处理方式均能减轻果实低温伤害的发生,但却加重了苦痘病的发生;与对照相比,结合处理组虽然也加重了苦痘病的发生,但却完全抑制了冷害的发生,并保持了较好的贮藏品质。
译 名：
Effects of 1-MCP and delayed pre-storage cooling on quality of ‘Honeycrisp’ apples during cold storage
作 者：
LI Qian-qian,REN Xiao-lin*,AN Hui-zhen,YANG Yan-qing,CHEN Bai(College of Horticulture,Northwest A & F University,Yangling,Shaanxi 712100 China)
关键词：
'Honeycrisp' apples;1-methylcyclopropene(1-MCP);Delayed Cooling;Low temperature breakdown;Quality
摘 要：
The effects of 1-MCP and delayed pre-storage cooling treatment on quality of 'Honeycrisp' apples were investigated during cold storage(3 ℃) in order to provide theoretical basis and technical reference for the preservation of 'Honeycrisp' apples.The just harvested 'Honeycrisp' apples were treated with 1-MCP(1.0 μL·L-1,24 h),delayed cooling(20 ℃,7 d) and the combination of them and then moved to cold storage.Physiological indicators were measured regularly during storage and physiological diseases index was counted in the end.The results showed that 1-MCP treatment significantly inhibited ethylene production and respiratory rate,delayed the decrease of fruit firmness and titratable acid,and kept better quality than delayed pre-storage cooling treatment.Both 1-MCP and delayed cooling treatment suppressed the development of low temperature breakdown,but increased the incidence of bitter pit.Although the combined treatment increased the development of bitter bit,it completely eliminated the incidence of chilling injury and kept the fruit quality well.
