【摘要】 目的 采后1-甲基环丙烯（1-MCP）处理缓解软枣猕猴桃开孔包装贮藏失水引起的果实软化问题。方法 以“龙城二号”软枣猕猴桃为材料，0.5μL/L的1-甲基环丙烯（1-MCP）熏蒸结合开孔包装进行贮藏，探究贮藏期间1-MCP结合开孔包装对软枣猕猴桃果实软化的影响。结果 1-MCP处理结合开孔包装与对照相比更有利于保持果实外观，明显抑制了果实中维生素C和总酚的降解；此外，1-MCP处理还延缓了果实硬度的下降，可能是由于抑制了细胞壁降解酶多聚半乳糖醛酸酶（PG）和纤维素酶（CX）的活性，从而推迟了原果胶和纤维素含量的降低，因此延缓了可溶性果胶含量的升高，与对照组相比，货架期延长了4d。结论 1-MCP结合开孔包装贮藏可以保持果实的感观品质，使细胞壁降解进程受到抑制，进而推迟了软枣猕猴桃开孔包装贮藏中轻度失水导致的软化进程，达到了改善果实软化的目的。更多还原

【Abstract】 The work aims to adopt 1-methylcyclopropene(1-MCP) to alleviate the fruit softening caused by water loss of Actinidia arguta stored in open-pore packaging. The Actinidia arguta "Longcheng 2" was fumigated with 0.5 ul/L 1-methylcyclopropene(1-MCP) for 16 h, and then stored in open-pore packaging to investigate the effect of 1-MCP combined with open-pore packaging on the softening of Actinidia arguta during the storage period. 1-MCP treatment combined with open-pore packaging was more conducive to maintaining fruit appearance and significantly inhibited the degradation of vitamin C and total phenols in the fruits compared with the control. Moreover, the 1-MCP treatment delayed the decrease in fruit firmness, probably due to the inhibition of the activities of the cell-wall degrading enzymes, polygalacturonase(PG) and cellulase(CX), which delayed the decrease in the content of original pectin and fiber, and thus delayed the increase in soluble pectin content and the increase in shelf-life. Therefore, the increase in soluble pectin content was delayed, and the shelf life was extended by 4 d compared with the control. 1-MCP in combination with open-pore packaging preserves the sensory quality of the fruit and inhibits the cell wall degradation process, thus delaying the softening process caused by mild water loss of Actinidia arguta in open-pore packaging, and achieving the purpose of improving the softening of the fruit.更多还原