CAJ | 학술논문

针对1-MCP具有延缓跃变型果蔬成熟衰老的作用，以干包75株系菠萝蜜果实为试材，研究果实采后不同浓度（0，0．1，0．5，1．0 mg/L）1-MCP处理对果实乙烯、淀粉、纤维素、果胶、可溶性总糖等物质含量的影响。结果表明：1-MCP处理极显著地抑制了干包菠萝蜜果实采后乙烯的产生，延迟了乙烯高峰的出现。1-MCP处理极显著地抑制菠萝蜜果实中淀粉、原果胶、纤维素含量的下降和可溶性总糖、还原糖、蔗糖和可溶性果胶含量的增加，将果实中淀粉降解的启动时间延后了2 d，并显著地降低了菠萝蜜果实的蔗糖含量，但提高了还原糖的含量。此外，1-MCP处理还极显著地抑制了菠萝蜜果实贮藏后前6 d中的有机酸和VC含量升高。在室温下，l-MCP处理将菠萝蜜果实的货架寿命延长了6～10 d，其中0．5 mg/L 1-MCP处理效果最好。
침대1-MCP구유연완약변형과소성숙쇠로적작용，이간포75주계파라밀과실위시재，연구과실채후불동농도（0，0．1，0．5，1．0 mg/L）1-MCP처리대과실을희、정분、섬유소、과효、가용성총당등물질함량적영향。결과표명：1-MCP처리겁현저지억제료간포파라밀과실채후을희적산생，연지료을희고봉적출현。1-MCP처리겁현저지억제파라밀과실중정분、원과효、섬유소함량적하강화가용성총당、환원당、자당화가용성과효함량적증가，장과실중정분강해적계동시간연후료2 d，병현저지강저료파라밀과실적자당함량，단제고료환원당적함량。차외，1-MCP처리환겁현저지억제료파라밀과실저장후전6 d중적유궤산화VC함량승고。재실온하，l-MCP처리장파라밀과실적화가수명연장료6～10 d，기중0．5 mg/L 1-MCP처리효과최호。
With hard jackfruit -75 strain as the material , the effects of 1-MCP treatment with different concentrations (0,0.1,0.5,1.0 mg/L ) on ethylene production and contents of starch ,cellulose,pectin and to-tal soluble sugar were studied .The results showed that 1-MCP strongly inhibited ethylene production and de-layed the incidence of the peak of ethylene production .1-MCP treatment extremely significantly inhibited the descent of starch,pectin,cellulose and the ascension of total soluble sugars ,reducing sugars,cane sugar and soluble pectin,delayed the startup time of starch degradation by two days ,and markedly reduced the sucrose content .But 1-MCP treatment increased contents of reducing sugars .1-MCP treatment also extremly signifi-cantly suppressed the increase of organic acids and vitamin C in the first six days after storage .The shelf and storage life of fruit treated with 1-MCP was extended by 6-10 days at the ambient temperature of 25 ±1℃.In all the concentrations ,the effect of 0.5 mg/L 1-MCP treatment was the best .