【摘要】 1-甲基环丙烯(MCP)能与果蔬组织中的乙烯受体发生不可逆性的结合,因而阻断乙烯与受体的结合而抑制乙烯的催熟作用。已有研究证实MCP可以显著延迟香蕉果实软化,但缺乏了解MCP对综合食用品质变化影响。本结果表明:MCP处理显著地降低了香蕉果肉中可溶性糖和可滴定酸含量的上升速率,延缓了原果胶及淀粉含量的下降,MCP能延缓香蕉果实的后熟进程,但并不会降低香蕉的综合食用品质。更多还原

【Abstract】 Inthis study it was shown that,after treating banana fruit with200nl.1 -1 MCPfor 24h and then being held inairat20℃,theratesofincreasing inlevelofsolublesugarandtitrata bleacidityofthefruitpulpwasredu cedbytheMCP treatment.Meanwhile,therates ofd eclininginstarchandpectinconten ts ofthepulpweremuchlower inMCP -t reated fruit than in control fruit.The resu lts suggested that MCP could be appli ed to enhance postharvest quality of banana without reducing nutrient values.更多还原