1-MCP对贮藏酥梨品质的影响

为了延长贮藏酥梨货架期品质，以酥梨果实为试材，研究了0.5 μL/L和1.0 μL/L 1-MCP 2种浓度对通风库贮藏酥梨货架期品质的影响。处理果实与对照相比，能较好维持原有外观品质；处理果实呼吸强度和乙烯释放量比对照都有所降低。0.5 μL/L处理效果较明显，果实呼吸强度最低比对照降低24%；1 μL/L处理乙烯释放量最低比对照降低53%，0.5 μL/L处理比对照最低下降了31%。1-MCP处理能延缓果实硬度和可溶性固形物的下降，0.5 μL/L处理果实硬度平均比对照高4.6%，1.0 μL/L处理果实硬度平均比处理高8.6%；0.5 μL/L处理果实可溶性固形物含量与对照有明显差异，最低可下降13%。综合来看，0.5 μL/L对延长地下通风库酥梨货架期有较好的效果。

Effect of 1-MCP Treatment on Qualities of Su Pear in Storage

The aim was to extend the quality of shelf life in storage, using fruits of Su pear as materials, the shelf-life qualities of Su pear stored in ventilated storage house treated by 1-MCP with 0.5 μL/L and 1.0 μL/L concentrations conducted. The results indicated that the appearances of fruits treated with 1-MCP well maintained. The respiration rate and the ethylene release rate of fruits treated with 1-MCP declined, the respiration rate of fruits treated with 0.5 μL/L 1-MCP reduced 24 percentages compared with CK; the ethylene release rate of fruits treated with 1 mg/L 1-MCP reduced 53 percentages compared with CK, and 31% with 0.5 μL/L. The decrease of the fruit firmness and the soluble solids delayed with 1-MCP treatment. The average of the fruit firmness treated with 0.5 μL/L 1-MCP was 4.6% higher than CK and 8.6% with 1.0 μL/L. The fruit firmness had obvious difference between the fruits treated with 0.5 μL/L 1-MCP and CK. It declined 13 percentage at low level. It appeared that it had better results to prolong the shelf life stored in ventilated storage house treated with 0.5 μL/L 1-MCP.