1-MCP处理对李光杏采后生理代谢的影响

探讨了1-MCP(1-甲基环丙烯)处理李光杏后在不同贮藏条件下对其采后生理代谢的影响,为新疆李光杏的贮藏保鲜新技术的应用提供理论依据.试验采用浓度为1 mg/kg·h 的1-MCP对李光杏进行熏蒸处理24 h,将处理后的李光杏分别置于常温(22℃)和低温(1℃)下贮藏,定期对杏果贮藏过程中的呼吸速率、乙烯释放率和失重率进行测定分析.试验结果表明:1 mg/kg·h浓度的1-MCP处理后进行低温贮藏,有效降低了李光杏的呼吸速率,抑制内源乙烯释放量,减少了杏的失重率,延缓后熟,保持了李光杏品质.

Influence of 1-MCP Processing on Postharvest Physiological Catabolism of Liguang Apricot

The study was used to discuss the influence of 1-MCP(1-methylrcyclopropene)processing on postharvest physiological catabolison of apricot under different storage conditions to provide the scientific theoretical basis for storage fresh keeping techniques of apricot.In the experiment 1-MCP with density of 1 mg/kg·h were used to treat apricot for 24 h.Then the apricot was storaged under normal temperature(22℃)and low temperatare(1℃) to detect the respiratory rate,ethylene release rate and weightlessness rate regularly.The result indicated: 1 mg/kg·h density 1-MCP processing cryogenic storage reduces the apricot's respiratory rate,suppresses the ethylene release rate,slows down the apricot's weightlessness rate,delays the late maturing,maintains the quality.