【摘要】 龙丰苹果果实用1.0μL/L 1-MCP(1-甲基环丙烯)处理后，在常温（20±0.5）℃条件下贮藏，以不用1-MCP处理的果实为对照，研究了其贮藏品质和采后生理变化规律，以期为延长龙丰果实货架期提供依据。结果表明：与对照相比，1-MCP处理能有效抑制龙丰果肉质地穿刺参数下降，明显保持果皮颜色鲜艳度，延缓果皮颜色向深红或暗红转变，显著抑制果实硬度、可滴定酸含量和维生素C含量的下降，较好地维持贮藏中后期果实的可溶性固形物含量；1-MCP处理还可明显降低龙丰果实乙烯释放速率、呼吸强度、乙醇和乙醛含量，延缓果实衰老；以硬度8.5 kg/cm~2作为评价龙丰果实贮藏品质和耐贮性的首要指标，1-MCP处理的果实货架期比对照延长15 d以上。更多还原

【Abstract】 The fruits of ’Longfeng’ apple were treated with 1-methylcyclopropylene(1-MCP) at 1.0 μL/L at room temperature(20±0.5)℃, and compared with the fruits not treated with 1-MCP, the laws of storage quality and postharvest physiological changes were studied in order to provide a basis for extending the shelf life of ’Longfeng’ apple. The results showed that compared with the control, 1-MCP treatment could effectively inhibit the decline of flesh puncture parameters of’Longfeng’ apple, significantly maintain the brightness of peel color, delay the change of peel color to dark red or dark red,significantly inhibit the decline of fruit hardness, titratable acid content and vitamin C content, and better maintain the content of soluble solids in the middle and late storage of the fruit. 1-MCP treatment could also significantly reduce the ethylene release rate, respiratory intensity, ethanol and acetaldehyde content of ’Longfeng’ apple fruit, and delay fruit senescence. With hardness of 8.5 kg/cm~2 was used as the primary index to evaluate the storage quality and storability of’Longfeng’ apple. The shelf life of fruit treated with 1-MCP was more than 15 days longer than that of the control.更多还原