不同浓度1-MCP处理对采后油木奈果实的保鲜效应

探讨了不同浓度1-MCP处理对采后油木奈果实保鲜效应的影响。采后油木奈果实分别用0、0.3、0.6、0.9和1.2μL/L的1-MCP处理12h后，在（25±1）℃下贮藏。贮藏期间测定果实呼吸强度、细胞膜相对渗透率、果实表面色调角h°和果皮叶绿素含量、果实硬度、可溶性固形物和可滴定酸含量、果实好果率、失重率及感官品质等指标的变化。结果表明：与对照果实相比，1-MCP处理都可降低油木奈果实呼吸强度和呼吸峰值，延缓果实细胞膜相对渗透率升高，抑制果实表面色调角h°下降，保持较高的果实硬度、可滴定酸和果皮叶绿素含量，延迟果实外观颜色转变，减少果实失重和腐烂；其中1.2μL/L 1-MCP处理12h的保鲜效果最佳，在（25±1）℃下贮藏20d时，果实好果率达87%，果实仍保持鲜绿色、果肉质地脆硬、果实酸甜适口、香气浓郁。

Effects of Different Concentrations of 1-MCP Treatments on Freshness of Harvested Younai Fruits

Effects of different concentrations of 1-MCP on freshness of harvested Younai(Prunus salicina Lindl.cv.Younai)fruits were investigated.The harvested fruits were treated with 0,0.3,0.6,0.9,1.2 μL/L 1-MCP for 12 h,respectively, and then stored at(25±1)℃.During storage,the changes of respiration rate and cell membrane relative leakage rate of fruits,hue angle(h°)value of fruit surface,content of pericarp chlorophyll,fruit firmness,contents of total soluble solids and titratable acid of fruit,healthy fruit percentage,weight loss and organoleptic evaluation of quality of fruit were determined.The results showed that compared with the control fruits,the treatments with 1-MCP lowered respiration rate and respiratory peak,delayed the increase of cell membrane relative leakage rate,inhibited the decrease of hue angle(h°)value of fruit surface,kept higher fruit firmness,and kept higher contents of titratable acid in fruit and chlorophyll in pericarp,retarded the change of apparent color of fruit,and decreased fruit weight loss and fruit decay.Among the 1-MCP treated ones,the fruits treated with 1.2 μL/L 1-MCP could keep best fruit quality.After storage at(25±1)℃ for 20 d,the fruits still maintained fresh green with 87% as healthy fruit percentage,crisp and hard flesh,properly sour-sweet taste and rich aroma.It can be concluded that treatment with 1.2 μL/L 1-MCP for 12 h can be used as the optimum condition for maintaining fruit quality and prolonging storage life of Younai fruits during storage at(25±1)℃.