1-MCP对灵武长枣采后生理变化的影响

以灵武长枣为试材，采收后经1—MCP（1-甲基环丙烯）处理，在0℃条件下贮藏，定期测定果实品质和生理生化指标，以期研究对其贮藏效果的影响。结果表明，1μL/L1-MCP处理可以显著地保持果实硬度，抑制VC含量、可滴定酸含量和失重率的下降。0℃条件下贮藏90天时，果实硬度达6．5kg／cm^2，VC含量为253．9mg／100g，可滴定酸含量为0．275％，失重率4．9％；显著地降低PPO和ADH活性，贮藏末期分别为1．287U和22．0U；延迟灵武长枣果实的后熟与衰老，低温贮藏90天后好果率达到75．5％。

Effects of 1-MCP on Postharvest Physiological Responses of Lingwu Long Jujube Fruits

Lingwu Long Jujube fruits were exposed to 1μL/L 1-methylcyclopropene （1-MCP）, then stored at 0℃. The results showed that 1-MCP treatment effectively inhibited the decreases of fresh firmness, VC content, TA content and water loss, as the firmness was 6.5 kg/cm^2, the VC content was 253.9 mg/100 g, the titratable acid was 0.275%, the water loss was 4.9% after stored at 0℃ for 90 d. In addition, 1-MCP treatment increased the PPO activity, and decreased the ADH activity, as the PPO and ADH activity were 1.287 U and 22.0 U in the last storage period, respectively. 1-MCP could delay the ripening and senescence of Lingwu Long Jujube fruits, the rate of good fruit was 75.5% when stored at 0℃ for 90 d.