脱乙烯法处理对杨梅果实采后生理和保鲜的影响

【研究目的】开展该项研究，旨在消除杨梅自身产生的乙烯（即内源乙烯）的致熟作用，减缓杨梅腐烂变质进程，延长保鲜期，为杨梅保鲜提供新方法；【方法】将长32cm、宽16cm、厚1cm的海绵（作为载体），置于KMnO4饱和溶液中浸泡，晾干后置于装有杨梅的塑料筐上面，密封；【结果】在0℃贮藏条件下，处理果实可保鲜13d，对照果实可保鲜11d；20℃贮藏条件下，处理和对照果实能保鲜4d。试验结果表明采用脱乙烯法处理，对0℃下贮藏后期的果实呼吸强度、相对电导率和MDA具有明显的抑制效果，果实的腐烂率降低；而对20℃下贮藏的果实的呼吸强度、相对电导率和MDA均具有不同程度的抑制作用。【结论】在0℃贮藏条件下，对杨梅果实进行脱乙烯处理，果实可以保鲜13d。此法操作简便，成本低廉，可以获得较好的保鲜效果。

The Impact of De-ethylene on Yangmei's Post-harvest Physiology and Preservation

【OBJECTIVE】This research is to provide a new method for Yangmei’s preservation by eliminating the maturing effect caused by ethylene which is produced by Yangmei itself, slowing Yangmei’ decomposed metamorphic process and extending the period of preservation. 【METHOD】 Soak a piece of 32 cm length, 16 cm width, 1cm thick sponge (as a carrier) into KMnO₄ saturated solution. Then dry the sponge and put it on the plastic basket which contained Yangmei and seal all of them.【RESULTS】The processed fruit can be preserved 13 days while the unprocessed fruit can be preserved 11 days below 0 ℃. Both processed fruit and unprocessed fruit can be preserved 4 days below 20 ℃. The research shows that the method of de-ethylene has obvious inhibiting effect on the late respiratory strength, relative conductivity and MDA of the fruit which are preserved below 0 ℃ and the fruit’s depraved rate is reduced. This method also has obvious inhibiting effect on the respiratory strength, relative conductivity and MDA of the fruit which are preserved below 20 ℃.【CONCLUSION】Yangmei can be preserved 13 days below 0 ℃ by using the method of de-ethylene. This method is simple, low cost, and has a good preservation effect.