【摘要】 研究了菜用大豆用不同浓度 1 MCP处理对贮藏期间生理变化及腐烂的影响。结果表明 ,采用 1 MCP(0 .5 μl·L-1、1μl·L-1、2 μl·L-1)处理能够有效地抑制菜用大豆呼吸强度和乙烯的释放 ,同时保持豆荚中较高的SOD、ASA POD活性和Vc含量 ,减少了MDA和超氧阴离子 (O2-· )的积累 ,保持豆荚中较高的叶绿素含量 ,延缓其衰老进程。但高浓度 (2 μl·L-1) 1 MCP处理 ,降低了菜用大豆贮藏后期PAL、POD的活性 ,使豆荚中木质素的积累受抑 ,降低了豆荚的抗病能力 ,导致发生豆荚褐腐病。更多还原

【Abstract】 The effects of 1 MCP treatments on decay and senescence of vegetable soybean during storage were investigated. Treatments with different concentrations of 1 MCP (0.5 μl·L -1 , 1 μl·L -1 , 2 μl·L -1 ) significantly inhibited the senescence process of harvested vegetable soybean pods, as manifested in lower levels of ethylene production, respiratory rate, MDA and superoxide contents and higher levels of SOD, ASA POD acti vities, Vc and chlorophyll contents. Moreover, 1 MCP treatment promoted PAL, POD activities and lignin synthesis, inhibited senescence incidence. High concentration of 1 MCP (2 μl·L -1 ) treatment, however, inhibited PAL, POD activities during the later period of storage, there by increasing decay incidence.更多还原