【摘要】 以番茄 (Lycopersiconesculentum)品种“4 0 2”为试材 ,研究了果实采后 1 MCP对果实乙烯产生、呼吸强度、叶绿素、Vc、可滴定酸和外观颜色及腐烂的影响。结果表明 ,1 MCP(1 甲基环丙烯 )强烈抑制番茄乙烯的产生和呼吸强度 ,延迟或抑制果实乙烯产生和呼吸高峰的出现 ,延缓了果实的成熟和衰老 ;1 MCP还能减缓果实叶绿素、Vc和可滴定酸的下降 ,使果实的货架期和贮藏期明显延长。 1 MCP处理的果实 ,在室温下 ,货架寿命至少延长 10d以上 ;在 9～ 11℃贮藏条件下 ,可使其贮藏寿命延长 15d以上。在 0～ 5 0 0nl·L-1浓度范围内 ,1 MCP处理浓度越高 ,保鲜效果越好。处理后的果实腐烂率明显低于对照更多还原

【Abstract】 Tomato (Lycopersicon esculentum cv. 402) was used to investigate the effects of 1-MCP (1-methylcyclopropene) treatment on ethylene production, respiration, Vitamin C, chlorophyll, titratable acid, change of fruit color and rot. The results indicated that 1-MCP strongly inhibited ethylene production and respiration of tomato at very low concentration, delayed the incidence of climacteric peak of ethylene production and respiration. 1-MCP also delayed the decrease of vitamin C, chlorophyll and titratable acid during shelf life and storage significantly. Shelf and storage life of fruit treated with 1-MCP were extended at least 10 days at ambient (20～22℃) and 15 days at storage (9～11℃) temperature, respectively. Efficiency of 1-MCP on shelf and storage life was improved by increasing its concentration. After treatment with 1-MCP, rot fruits were markedly lower than that of control. 1-MCP treatment delayed the fruit color change.更多还原