【作者】 韩育梅；

【导师】 贺银凤；

【作者基本信息】 内蒙古农业大学 ， 农产品加工及贮藏工程， 2004， 硕士

【摘要】 本课题针对河套蜜瓜耐贮藏性差，采后品质下降快，保鲜技术急待解决的问题，在理论分析1-甲基环丙烯（1-MCP）抑制乙烯生理效应的作用机理以及河套蜜瓜生理生化特性的基础上，以内蒙古巴盟磴口河套蜜瓜为原料，首次探讨性研究1-MCP对河套蜜瓜采后生理效应和保鲜效果的影响。 试验结果表明：高浓度与低浓度的1-MCP对河套蜜瓜采后生理代谢的影响有显著差异。浓度为100nL．L^-1、300nL．L^-1的1-MCP抑制了河套蜜瓜后熟和衰老速度，表现在显著降低呼吸强度和乙烯的释放量，推迟呼吸跃变时间；对引起河套蜜瓜软化的关键酶多聚半乳糖醛酸酶（PG）和β-半乳糖苷酶的活力有明显的抑制作用。浓度为10nL．L^-1、301nL．L^-1的1-MCP对河套蜜瓜后熟和衰老没有明显的抑制作用。100nL．L^-1与300nL．L^-1、10nL．L^-1与30nL．L^-1处理间所测定的指标没有显著差异。 300nL．L^-1的1-MCP处理有利于提高河套蜜瓜常温贮藏和冷藏效果，主要是能够保持货架期的营养品质，降低软化速度，减少腐烂，比对照的货架期延长6～8天。 本课题结论能够为深入研究1-MCP对河套蜜瓜采后生理的影响以及在保鲜上的应用提供参考。更多还原

【Abstract】 Aim at the problems of poor preservation, quality dropping rapidly after harvesting and the keeping freshness of HETAO cantaloupe, The paper has studies the influences of 1-methycyclopropen concentration on the post harvesting metabolism, the quality of preservation and the preservation effects based on the theoretical analysis about action mechanism that the 1-MCP restrain the cantaloupes ripening function of the ethylene gas and the physiological and biochemical properties, by taking HETAO cantaloupes as studying raw materials Inner Mongolia.The test results indicate that there is a significant difference in post-harvesting physiological metabolism between the HETAO cantaloupe treated with high concentration 1-MCP and that treated with low concentration 1-MCP. The 1-MCP with concentrations of 100nLL-1 and 300nl/L-1 can evidently restrain the post-ripening and caducity velocity of HETAO cantaloupes. The representation of that are the respiration intensity and the release amount of ethylene gas were significantly reduced and the occurrence of respiration peak of HETAO cantaloupes treated with 1-MCP was 8d more delayed than that of control group; the activity of the critical enzyme that causes the intenerate of HETAO cantaloupes was restrained considerably. The 1 -MCP with concentrations of 10 nLL-1 and 30 nLL-1 all had no restraint action on the post-harvesting ripening and caducity of the HETAO cantaloupes. There were no evident differences between the treatment of high concentration 1 -MCP and thatlow concentration 1-MCP.The treatment with 300nLL"1 has the benefits of promoting normal temperature preservation effect and the cold storage effect. Most important fact is that it can keep the nutritional quality, reduce the softening velocity and deterioration. The shelf life is lengthened more than 8d.The conclusion of the study could provide a reference to the further research on the influence of the 1-MCP on the physiology of post-harvesting HETAO cantaloupe.更多还原