CAJ | 학술논문

以适期采收(成熟度Ⅰ)和晚采收(成熟度Ⅱ)的'海沃德'猕猴桃果实为材料,研究0.5 μL·L~(-1) 1-甲基环丙烯(1-MCP)处理对室温贮藏(20℃)条件下两种果实的生理生化指标的影响.结果显示:1-甲基环丙烯(1-MCP)处理能有效延缓贮藏期间两种成熟度果实的硬度、可滴定酸含量、维生素C含量的下降,显著降低二者的乙烯释放速率和呼吸强度及其峰值,提高果实的POD、CAT和SOD活性.与成熟度Ⅰ相比,成熟度Ⅱ果实的硬度下降较快,且丙二醛含量和呼吸速率却明显较高,呼吸速率和乙烯释放量高峰时间相对提前.研究表明,在相同的贮藏条件下,晚采收的'海沃德'猕猴桃果实成熟衰老进程明显快于适期采收果实,贮藏效果较差;1-MCP能够明显延长猕猴桃果实的贮藏时间,表现出显著的保鲜效果.
이괄기채수(성숙도Ⅰ)화만채수(성숙도Ⅱ)적'해옥덕'미후도과실위재료,연구0.5 μL·L~(-1) 1-갑기배병희(1-MCP)처리대실온저장(20℃)조건하량충과실적생리생화지표적영향.결과현시:1-갑기배병희(1-MCP)처리능유효연완저장기간량충성숙도과실적경도、가적정산함량、유생소C함량적하강,현저강저이자적을희석방속솔화호흡강도급기봉치,제고과실적POD、CAT화SOD활성.여성숙도Ⅰ상비,성숙도Ⅱ과실적경도하강교쾌,차병이철함량화호흡속솔각명현교고,호흡속솔화을희석방량고봉시간상대제전.연구표명,재상동적저장조건하,만채수적'해옥덕'미후도과실성숙쇠로진정명현쾌우괄기채수과실,저장효과교차;1-MCP능구명현연장미후도과실적저장시간,표현출현저적보선효과.
In this study,'Hayward'kiwifruits at appropriate harvest time and late harvest time were treated as the material to investigate the effects of 0.5 μL·L~(-1) of 1-methylcyclopropene (1-MCP) on post-harvest physiological biochemistry during room temperature (20℃).1-MCP treatment kiwifruits with different maturity had similar results:1-MCP inhibited the lose of kiwifruit firmness,titratable acids,vitamin c (Vc) content,fiercely inhibited ethylene production speed and respiration intensity and delayed the respiratory and ethylene activity peak.1-MCP also increased the activity of the peroxidase (POD),catalase（CAT） and superoxide dismutase (SOD).Compare to maturity Ⅰ,kiwifruit maturity Ⅱ is higher than that of maturity Ⅰ.The firmness falling of maturity Ⅱ is faster than that of maturity Ⅰ.However,the malondialdehyde (MDA) content and respiratory of kiwifruit of maturity Ⅱ are significantly higher than that of maturity Ⅰ.The degree of respiratory and ethylene production of maturity Ⅱ are ahead of the peak time.So in the same storage conditions:The degree of fruits ripening of maturity Ⅱ and senescence process was faster than that of maturity Ⅰ,significantly.Thus storage effects are not as good as the maturity Ⅰ,in brief,1-MCP treatment delayed kiwifruit maturing and softening.