【作者】 朱东兴；

【导师】 饶景萍；

【作者基本信息】 西北农林科技大学 ， 果树学， 2003， 硕士

【摘要】 本文以火柿果实为试材，在常温(15±2℃)条件下研究了1-MCP处理对果实成熟软化过程中，呼吸速率、乙烯生成、结构物质降解、软化相关酶类活性等生理变化以及果实品质因子的影响，探讨了1-MCP对柿成熟软化的控制及其作用机制，为应用1-MCP延长柿果实贮藏保鲜期提供理论依据。 研究结果表明：火柿采后的呼吸变化具有典型的跃变型果实特点，乙烯释放与呼吸速率的变化十分相似，均在其大的跃变峰前，有一增幅很小的峰值产生。一定浓度的1-MCP处理能显著抑制果实乙烯释放，延迟其跃变出现时间，推迟ACO(ACC氧化酶)活性峰及呼吸跃变的产生，抑制柿果实采后初期ACO活性及呼吸速率的上升，但也不同程度提高了果实成熟老化后期呼吸峰、ACO活性峰及乙烯的释放。同时1-MCP处理可延缓果实硬度的下降、细胞壁物质(粗纤维、果胶)的降解及果实软化相关酶(PG、CX)活性的上升，从而提高了果实的硬果率，推迟其成熟软化，延长了火柿采后贮藏期。1-MCP处理还延缓了火柿TSS(可溶性固型物)、可溶性单宁含量的变化进程，抑制了果实色泽转变及失水皱缩的发生，一定程度上降低了膜相对透性，对果实Vc的降解无明显抑制作用。更多还原

【Abstract】 In this thesis, the effect of post harvest treatment with 1-MCP on respiration rate, the rate of ethylene production, the variation of cellwall substances (cellulose, pectin), the activities of amylase correlated with softening (CX,PG) and the fruit qualities of ’Huoshi’ persimmon (Diospyros Kaki L) fruit during ripening and softening at ambient temperature (15±2)℃ were investigated. Discussions were also made on the mechanism of 1-MCP inhibiting persimmon fruit softening, which provides theoretical support for the extension of persimmon fruit post-harvested storage life.The results of study showed that the post-harvested respiratory rate variation of ’Huoshi’ persimmon has the characteristics of typical climacteric fruits. There is much similarity between the changes of ethylene evolution and respiratory rate, both having a little climacteric peak to emerge prior to big that climacteric peak. 1-MCP treatment resulted in a significant decrease in ethylene evolution, and delayed appearing time of ethylene peak, ACO(ACC oxidase) activity peak and respiration peak, as well as the increase in ACO activity and respiratory rate was blocked in the early post harvest, but the height of respiration peak and ACO activity peak was promoted in the late post harvest additionally 1-MCP treatment inhibited the fall in ’Huoshi’ persimmon fruit firmness and percentage of firm fruits, the hydrolysis of cellwall substances( cellulose and protopectin) and the increase of the amylase activity relating to fruit softening like PG and CX, as well as delayed the variation process in fruit TSS( total soluble solid) content .soluble tannin content, fruit peel shrink, water loss and color changes, to a certain extent lowered the fruit membrane permeability, but there is no remarkable effect on the loss of fruit Vc. It indicated that 1-MCP treatment could delay the persimmon fruit ripening and softening, so extend post-harvest the shelf life.更多还原