1-MCP对杨梅果实采后生理和品质的影响

 杨梅果实在0℃下分别用0、1、5和10 μl·L-11-甲基环丙烯（1-MCP）处理15 h后，分别在0和20℃下贮藏。结果表明，杨梅果实经1-MCP处理后，0℃下可保鲜13 d，20℃下可保鲜5 d。1-MCP对0℃下贮藏后期的果实呼吸强度和相对电导率具有明显的抑制效果，但对乙烯释放量和品质的影响不明显。然而，1-MCP对20℃下贮藏的杨梅果实的呼吸强度、乙烯释放量、相对电导率和果实软化均具有不同程度的抑制作用，但对总糖、总酸和花色苷含量的影响不显著。

Effect of 1-MCP on Postharvest Physiology and Quality of Chinese Bayberry Fruit

Chinese bayberry fruits were exposed to 0, 1, 5, or 10 μl·L-1 of 1-methylcyclopropene (1-MCP) for 15 h at 0 °C, and then stored at 0 or 20℃. Results showed that Chinese bayberry fruit could be stored for 13 days at 0℃ and for 5 days at 20℃, respectively. Respiration and relative conductivity were inhibited by 1-MCP during the late period of storage at 0℃, although no significant effect of 1-MCP on other physiological and quality characters was observed. However, respiration rate, ethylene production, relative conductivity and softening were reduced by 1-MCP when the fruits were stored at 20℃, while contents of total sugar, total acidity and anthocyanin were not significantly influenced.