Effects of 1 -MCP on respiration, ethylene release and storage quality of snow peach | 1-MCP处理对雪桃呼吸、乙烯和贮藏品质的影响

中国人. 研究了不同浓度（500、1000和1500nL／L）1-甲基环丙烯（1-MCP）处理对低温和常温两种贮藏温度下雪桃的呼吸、乙烯和贮藏品质的影响。结果表明：1-MCP处理对硬度没有明显影响，但有利于可滴定酸含量的保持；在贮藏前期（0～28d）明显抑制了低温贮藏雪桃可溶性固形物含量的增加，但对常温贮藏雪桃无效；对低温贮藏雪桃的呼吸速率没有显著影响，可显著抑制常温贮藏雪桃的呼吸速率，但不同浓度间差异不显著；分别在低温贮藏20d和常温贮藏5d后明显抑制了乙烯释放速率；对低温贮藏雪桃的出汁率没有明显影响，但抑制常温贮藏雪桃出汁率的增加；对低温贮藏雪桃的褐变有明显抑制作用；高浓度1―MCP处理有一定的抑制雪桃腐烂的效果。研究表明，1-MCP处理效果与贮藏温度有关。[著者文摘]

英语. Effects of different concentration i. e. 500, 1 000 and 1 500 nL/L of 1 - MCP on respiration, ethylene release and storage qualities of snow peach under cold-storage and ambient temperature storage were studied in this paper. The results showed 1 -MCP treatments had no influence on firmness, but were propitious to keep the content of titratable acid. Though they had no effect on soluble solid content of fruits under ambient temperature storage, 1 - MCP treatments apparently restrained the increase during 0-28 d cold-storage period. And 1 -MCP treatments didn＇ t affect the respiration of fruits under cold-storage, but effectively restrained it during ambient temperature storage period, although there was no difference between different concentration of 1 - MCP treatments. 1 - MCP treatments also distinctly restrained ethylene release respectively after 20 d during cold-storage period and 5 d during ambient temperature storage period. And no difference of juicing extracting existed among 1 - MCP treatments and CK during cold-storage period, but 1 - MCP treatments restrained the increase thereof during ambient temperature storage period. 1 - MCP treatments had obvious effects on alleviating browning during cold-storage period. Moreover they also restrained the decay at higher concentration. The effects of 1 - MCP treatments were related to storage temperature.[著者文摘]