【摘要】 探讨了1-MCP处理对凯特杏果实采后糖酸组分及其含量的影响。试验结果表明,绿熟期的凯特杏果实糖分以蔗糖含量最高,果糖含量最低;有机酸以柠檬酸为主,苹果酸次之,属柠檬酸型。用1.0μL/L1-MCP处理可抑制杏果实采后可溶性糖的积累,其蔗糖、葡萄糖、果糖与总糖含量均低于对照;同时,1-MCP处理能显著地抑制杏果实抗坏血酸含量的减少,抑制贮藏末期柠檬酸、苹果酸、酒石酸和总酸量的下降与琥珀酸的升高。1-MCP处理改变杏果实采后糖酸代谢可能是提高果实贮藏品质的主要原因。更多还原

【Abstract】 The influence of 1-MCP on the sugar and organic acid constituents in katy apricot postharvest at room temperature were investigated. The results showed that the content of sucrose was upmost and fructose was lowest in green mature stage. As the content of organic acid, the most was citric acid and the next was malic acid in katy apricot of green maturity,so katy apricot refered to citric acid type fruit. The accumulation of soluble sugar were inhibited by 1.0 μL/L 1-methylcyclopropene (1-MCP),with the contents of sucrose,glucose and fructose were lower than that control. In addition, the decrease of VC was remarkably inhibited by 1-MCP. The increase of succinic acid and the decrease of citric acid, malic acid, tartaric acid and the total organic acid were also inhibited by 1-MCP at the end of storage.These data suggest that improving the storage quality of apricot fruit treated by 1-MCP is probably attributed to the change of metabolism of sugar and organic acid.更多还原