1-甲基环丙烯微胶囊剂对猕猴桃保鲜效果的影响.pdf

1-甲基环丙烯微胶囊剂对猕猴桃保鲜效果的影响.pdf中国农学通报 2009,25(17):44-46
Chinese Agricultural Science Bulletin
1-甲基环丙烯微胶囊剂对猕猴桃保鲜效果的影响
孙竹波,孔繁华,马冲,刘震
(山东省泰安市农业科学研究院,山东泰安 271000)
摘要:通过测定猕猴桃贮藏过程中生理生化指标的变化,研究 1-甲基环丙烯微胶囊剂采摘后处理对
猕猴桃的保鲜效果。4 个月低温贮藏期内猕猴桃果肉硬度、失重率及可溶性固形物含量的变化表明:
1-MCP 微胶囊剂 250,500,750 nl/L 三个剂量处理的猕猴桃的果肉硬度、可溶性固形物含量均高于空
白对照处理,而失重率远小于空白对照处理;保鲜效果随着剂量的增加而增加,以 750 nl/L 剂量处理的
保鲜效果最佳。作为优良的乙烯受体抑制剂,1-MCP 可以抢先与细胞内部相关受体结合,封阻乙烯与
相关受体的结合路径,从而延迟与成熟有关的生理生化反应的发生,保持果实良好的外观品质和营养
价值,最大限度的延长果实货架期。
关键词:1-甲基环丙烯;猕猴桃;保鲜
中图分类号:; 文献标识码:A 论文编号:2009-0497
Maintaining Freshness Effects of 1-MCP on Actinidia
Sun Zhubo, Kong Fanhua, Ma Chong, Liu Zhen
( , Tai'an Shandong 271000)
Taian Academy of Agricultural Sciences
This article researched the effects of 1-MCP(1-methyclopropence) treatment after harvesting on
Abstract:
flesh firmness, weightlessnesss and total soluble solids of actindia. The result indicated that 1-MCP could de⁃
lay the decrease in flesh firmnesss, weightlessnesss and total soluble solids of fresh-keeping ef⁃
fect increases with the dose and the 750 nL/L 1-MCP treatments is the best. 1-MCP bine with the re⁃
lated receptor in the cell ahead of ethylene and delay the maturity-related physiological and biochemical reac⁃
tions. So 1-MCP may maintain the appearance quality and nutritional value and extend the fruit shelf-life in
maximum.
1-MCP, actindia, maintainin