1-MCP处理对无花果贮藏品质及采后生理的影响

Effect of 1-MCP treatment on storage quality and postharvest physiology of fig fruits

摘要: 以无花果果实为试材,研究了1-甲基环丙烯（1-Methlcyclopropene）对果实贮藏品质及采后生理指标的影响。在室温（20±0.5）℃下采用浓度为0、1.0、1.5、2.0μL/L的1-MCP对无花果果实处理24h,处理后的果实在低温（0±0.5）℃条件下贮藏。研究结果表明:与对照果实相比,1-MCP处理延缓了果实硬度和VC含量的下降,抑制了果实的呼吸强度,减少了乙烯释放量,从而保持了果实的贮藏品质,延缓了无花果成熟与衰老进程,延长了贮藏时间,其中以1.5μL/L处理的效果较好。

Abstract: The effect of 1-methlcyclopropene on postharvest physiology and storage quality of fig ( Ficus carica L. cv.) fruits were investigated.Fig fruits were treated with 0, 1.0, 1.5, 2.0 μL /L 1-MCP for 24h at room temperature ( 20 ± 0.5) ℃ and then stored at low temperature ( 0 ± 0.5) ℃.The results showed that 1-MCP treatment obviously delayed the decrease of firmness and VC content compared with the control. Moreover, 1-MCP significantly inhibited respiration rate and the ethylene production.The optimal concentration of 1-MCP was 1.5μL /L for storage of fig fruits. It was suggested that treatment with 1-MCP could extend the storage life of fig fruits and improve the storage quality.