喷钙与1-MCP处理对提高猕猴桃耐贮性的影响

对“丰悦”“沁香”猕猴桃果实进行采前喷钙、喷GA（赤霉素）、喷锰，采后1—MCP（1-甲基环丙烯）处理，试验分析了其生理指标变化。结果表明：喷钙与1-MCP处理均能降低果实软果率、延缓果肉硬度和VC含量下降速度，同时能延缓淀粉酶活性的增加；喷钙结合1-MCP处理能降低淀粉酶活性峰值；采后使用1-MCP处理能显著降低果实内源乙烯释放量，降低乙烯释放高峰峰值，延缓呼吸高峰到来。试验分析发现，以采前喷钙和GA并结合采后1-MCP处理对提高猕猴桃果实的耐贮藏性效果最好。

Effects of Calcium Spraying and 1-MCP Treatment on Increasing Storability of Kiwifruit

The treatments of calcium spraying, gibberellic acid (GA) spraying and manganese spraying before harvest and the treatment of 1-Methylcyclopropene (1-MCP) after harvest were conducted to kiwifruits "Fengyue" and " Qinxiang"; then, the changes of their physiological indices were analyzed. The results showed that calcium spraying and 1-MCP treatment all can reduce the fruit softening rate, delay the hardness of flesh, the decreasing velocity of Vc content and the/ncreasing acdvity of amylase; the calcium spraying combined with I-MCP treatment can reduce the peak value of amylase activity; applying 1-MCP treatment after harvest can significantly reduce the releasing amount of endogenous ethylene, reduce the releasing peak value of endogenous and delay the breathing peak; the effect of calcium spraying and GA before harvest combined with 1-MCP treatment after harvest on increasing storability of kiwifruit was the best.