1-MCP对猕猴桃果实品质和细胞氧化还原水平的影响

以中华猕猴桃为试材,分别于0、10、20、30℃条件下采用1μL/L的1-甲基环丙烯(1-MCP)处理12h和24 h后,在20℃条件下贮藏,研究不同1-MCP处理温度和时间对中华猕猴桃果实贮藏品质及其细胞氧化还原水平的影响.结果表明,1-MCP处理12h可显著降低猕猴桃果实的呼吸强度和乙烯释放量,其中在30℃下的处理...

Influence of 1-MCP on the Quality and Redox State of Postharvest Kiwifruit

The influence of temperature and duration of 1-methylcyclopropene（1-MCP） treatment on the quality and redox state of kiwifruit was investigated in this experiment.＇ZhongHua＇ kiwifruits were treated with 1 μL/L 1-MCP at 0,10,20,30 ℃ for 12 h or 24 h,respectively,and then stored at 20°C for 14 days.The results showed that,1-MCP treatment for 12 h reduced respiration rate and ethylene production significantly,and the treatment effect at 30 ℃ was the best.However,higher respiration rate and ethylene production were observed when fruits were treated for 24 h.1-MCP treatment for 12 h or 24 h at 20 ℃ or 30 ℃ could remarkably keep kiwifruit firmness and color during storage,and the firmness with 1-MCP treatment for 12 h at 30 ℃ was the highest.The influence of 1-MCP treatment on solube solid content of fruit was small,the fruits with 1-MCP treatment could maintain a lower conductivity,higher VC/DHA and GSH/GSSG ratios,and higher cell antioxidative level.Comprehensive comparison,the 1-MCP treatment preservation effect of kiwifruit at 30 ℃ for 12 h was the best.