1-甲基环丙烯及仲丁胺对枇杷贮藏效果的影响

探讨1-MCP (1- 甲基环丙烯)及仲丁胺(2-AB)对枇杷采后处理的效果，以延长其贮藏期及货架期。采用“大红袍”枇杷为试材，研究在4℃冷藏条件下，采用不同剂量1-MCP 加上相同剂量0.1mL/L 2-AB 对枇杷进行熏蒸处理，定期观察果实好果率、失水率、总糖、VC、可溶性固形物、呼吸强度、多酚氧化酶及过氧化物酶活性的变化。结果表明：在固定浓度为0.1mL/L 2-AB 时，20mL/L 1-MCP 处理对枇杷的保鲜效果最佳，可显著抑制果实呼吸强度， PPO 和POD 活性，从而抑制果实的后熟与衰老，降低枇杷果实的失水率，保持较高的好果率，延缓总糖、VC 含量的下降，有利于枇杷品质的保持，贮藏64d 果实外观色泽鲜艳，品质良好，保鲜效果理想。

Effects of 1-MCP and Butylamine on Storage of Loquat

In order to extend the storage period and shelf life of loquats, the effects of 1-MCP and butylamine on postharvest loquats were explored. Big Red Robe loquats were used as the experimental subjects to explore fresh fruit rate, water loss rate, total sugar, vitamin C content, soluble solids, respiration intensity, polyphenol oxidase (PPO) activity and peroxidase (POD) activity in postharvest loquats treated with 1-MCP at various dosages and 0.1 mL/L butylamine during the storage at 4 ℃. Results indicated that the treatment with 0.1 mL/L butylamine and 20 mL/L 1-MCP could provide the best preservative effect on postharvest loquats, which revealed a significant inhibition effect on respiration intensity, PPO and POD activities and thus inhibit the ripen and senescence of postharvest loquats, decrease water loss rate and maintain fresh fruit rate of loquats, and attenuate the reduction of total sugar and vitamin C. All of these changes will be benefit for quality of loquats. Therefore, this combinatorial treatment can provide bright color, high quality and excellent preservative effect for loquats after the storage of 64 days.