1–甲基环丙烯对甜柿贮藏中冷害的控制作用

研究了0.25、0.50、1.00 μL · L-1 浓度的1–甲基环丙烯（1-MCP）对4 ℃冷藏条件下‘阳丰’甜柿果实成熟生理和冷害发生的影响。结果表明：1-MCP处理推迟了冷害症状的出现，降低了果实细胞膜透性和丙二醛（MDA）含量；延缓了乙烯释放高峰出现的时间并降低了峰值；对呼吸速率没有明显影响；提高了超氧化物歧化酶（SOD）和过氧化氢酶（CAT）活性；对多酚氧化酶（PPO）和过氧化物酶（POD）活性变化有一定的抑制作用。1.00 μL · L-1　1-MCP对冷害的控制作用比其他两个浓度更显著。

Reduction of Chilling Injury in Sweet Persimmon Fruit by 1-MCP

Youhou sweet persimmon were chosen to investigate the effect of three consistencies of 1-MCP (0.25, 0.50, 1.00 μL · L-1) on postharwest physiology and chilling injury at 4 ℃. The results indicated that 1-MCP treatment efficiently retarded the development of the main chilling injury symptom of sweet persimmon fruit, reduced membrane permeability and MDA content, inhibited ethylene release, but had no effect on respiration rate of the fruits. Further study showed that 1-MCP treatment maintained the higher level of superoxide dismutase (SOD) and catalase (CAT) activities, decreased polyphenol oxidase ( PPO) activity and inhibited the increase of peroxidase (POD) activities of fruits. Application of 1.00 μL · L-1 1-MCP treatment had a better effect.