摘要
以白凤桃果实为材料,研究了1-甲基环丙烯(1-MCP)对低温冷藏条件下果实成熟生理和冷害发生的影响。实验采用25μL/L1-MCP分别对底色转白期(MG)和成熟期(RR)桃果实进行处理,然后置于(0±1)℃冷库中贮藏24d。结果表明,1-MCP处理都能够延缓MG和RR果实的后熟软化进程,降低乙烯释放量,并抑制了果实快速软化阶段的PG酶活性;1-MCP处理提高了贮藏后期MG果实的硬度,降低了出汁率,加剧了冷害的发生程度,1-MCP处理对RR果实的冷害发生率没有显著影响,表明1-MCP对桃冷害的发生程度与果实成熟度有关。
The effect of 1-MCP on peach fruit ripening physiology and chilling injury during storage were studied. Fruits of Baifeng peach cultivar at different ripening stage （MG and RR） after harvest were treated with 25 μL/L 1-MCP for 24h in sealed chamber, then stored in （0±1） ℃ for 24 days. The results showed that 1-MCP treatment delayed the softening of MG and RR fruit, decreased the ethylene production and activity of PG enzyme. The MG fruit treated by 1-MCP had higher firmness and lower extractable juice than CK. We found that 1-MCP treatment evidently promoted the formation of woolliness in MG peaches, and less effect on RR chilling injury incidence. It was found that the chilling injury of peaches treated by 1- MCP was greatly related with the ripening stage of peaches.
出处
《果树学报》
CAS
CSCD
北大核心
2008年第1期111-114,共4页
Journal of Fruit Science
基金
浙江省自然科学基金(Y304438)
浙江林学院科研发展基金(2006FR047)
关键词
桃
絮败
1-MCP
冷害
Peach
Woolliness
1-methylcyclopropene
Chilling injury
