【摘要】 以红阳、华优和徐香3种猕猴桃果实为材料,用0.5μL.L-1的1-甲基环丙烯(1-MCP)在20℃下处理果实24h,然后将其在0℃下贮藏90d,研究1-MCP处理对其贮藏过程中冷害的影响。结果表明,0.5μL.L-1的1-MCP处理可以延缓和减轻美味猕猴桃徐香冷害的发生,但却加重中华猕猴桃红阳冷害的发生,而对中华猕猴桃华优冷害的影响不显著。0.5μL.L-1的1-MCP处理降低徐香果实中丙二醛(MDA)含量,显著抑制乙烯释放高峰值,却提高红阳MDA含量和乙烯释放峰值;同时1-MCP处理显著降低红阳贮藏期间的呼吸速率,但对华优和徐香贮藏后期呼吸速率的影响不明显。更多还原

【Abstract】 Hongyang,Huayou and Xuxiang were chosen to investigate the effect of 1-MCP(0.5 μL·L-1) on chilling injury during 90 d storage at 0 ℃.Results indicated that application of 1-MCP at concentration of 0.5 μL·L-1 efficiently reduced the chilling injury of Xuxiang kiwifruit,but enhanced the chilling injury of Hongyang,while it had no effects on Huayou.Treated by 1-MCP(0.5 μL·L-1) markedly reduced the MDA content and the peak of ethylene production of Xuxiang,however it enhanced the MDA content and the ethylene production peak of Hongyang.Meanwhile the respiratory rate of Hongyang was markedly inhibited by 1-MCP treatment during the storage period,but it had no effect on respiration rate of Huayou and Xuxiang at later storage.更多还原