【摘要】 为探究1-甲基环丙烯（1-MCP）和褪黑素（MT）处理对‘蜂糖李’常温贮藏品质的影响，以‘蜂糖李’为试材，设置1.0μL/L 1-MCP、150μmol/L MT单独处理及两者复合处理组，以清水浸泡处理为对照（CK），通过测定果实在（23±2）℃条件下贮藏24 d期间的品质指标和生理特性变化，筛选‘蜂糖李’的最佳保鲜处理。结果表明：1-MCP、MT及其复合处理均能显著抑制‘蜂糖李’果实的软化，降低腐烂率；MT处理组及1-MCP+MT处理组呼吸高峰出现时间分别较CK推迟了3 d和6 d，呼吸峰值分别降低了7.59%和36.23%,1-MCP处理虽未推迟果实呼吸高峰出现时间，但果实呼吸峰值降低了14.53%。此外，各保鲜处理还有助于维持果实较高的可溶性固形物（TSS）、可溶性糖（SS）、可溶性蛋白（SP）、抗坏血酸（AsA）、还原性谷胱甘肽（GSH）、叶绿素、总酚和花青素含量，从而更好地保持果实的色泽、风味和营养品质。1-MCP、MT单独处理及其复合处理均提高了果实超氧化物歧化酶（SOD）、过氧化物酶（POD）和苯丙氨酸解氨酶（PAL）活性，抑制了多酚氧化酶（PPO）、脂氧合酶（LOX）和肉桂酸-4-羟化酶（C4H）的活性，有效延缓了果实的黄化，进而延长了采后贮藏期。综合比较各处理的保鲜效果排序为1-MCP+MT处理>MT处理>1-MCP处理>CK,1-MCP与MT复合处理的保鲜效果最佳，能够更全面地维持果实采后品质。更多还原

【Abstract】 In this study, to explore the effects of 1-methylcyclopropene(1-MCP) and melatonin(MT) on the storage quality of plum at room temperature,‘ Fengtang’ plums were employed as the experimental materials, and three treatment groups were established, namely 1.0 μL/L 1-MCP, 150 μmol/L MT single treatment and a combined treatment and with water soaking treatment as the control(CK). The best preservation treatment scheme of plum was screened by measuring the changes of quality indexes and physiological characteristics of fruits during 24 days of storage at(23±2) ℃. The results illustrated that 1-MCP, MT and 1-MCP+MT treatments could significantly inhibit the softening process of plum fruit, delay the occurrence of respiratory climacteric peak, and effectively reduce the decay rate. Compared with the CK, MT and 1-MCP+MT treatments delayed the climacteric peak occurrence by 3 d and 6 d, respectively, while reducing peak respiration rates by 7.59% and 36.23%. Although 1-MCP treatment didn’t postpone the climacteric peak timing, but it effectively lowered the peak respiration rate by 14.53%. In addition, these treatments facilitated to maintain higher total soluble solid(TSS), soluble sugar(SS), soluble protein(SP), ascorbic acid(AsA), glutathione(GSH), chlorophyll, total phenol and anthocyanin content, so as to better maintain the color, flavor and nutritional quality of the fruit. Moreover, 1-MCP, MT treatment and combined treatment increased the activity of superoxide dismutase(SOD), peroxidase(POD) and phenylalanine ammonia-lyase(PAL) in fruit. Simultaneously, the activities of polyphenol oxidase(PPO), lipoxygenase(LOX) and cinnamate 4-hydroxylase(C4H) were inhibited, which effectively delayed the yellowing, and prolonged the postharvest storage period. The comprehensive comparison of the preservation effects of each treatment was 1-MCP+MT>MT>1-MCP>CK, and the preservation effect of 1-MCP combined with MT exhibited the best, which could maintain the postharvest quality of fruits more comprehensively.更多还原