纸片型1-MCP处理对安溪油柿果实采后生理和贮藏品质的影响

研究了纸片型1-甲基环丙烯（1-methylcyclopropene，1-MCP）处理对安溪油柿果实采后生理和贮藏品质的影响。采后安溪油柿果实用1.35 μL/L的1-MCP处理12 h后，在（20±1）℃、相对湿度85%下贮藏。结果表明：与对照相比，1-MCP处理能有效降低采后安溪油柿果实呼吸强度；抑制果实表面色度a*值、b*值、C*值、L*值和色调角h的变化，抑制果皮叶绿素含量下降和类胡萝卜素含量上升，降低果实转红指数，并保持较好的果实外观色泽；此外，1-MCP处理能保持较高的果实硬度及可溶性固形物、可滴定酸、总糖、蔗糖、还原糖质量分数和VC、单宁含量，减少果实质量损失。因此认为，1.35 μL/L纸片型1-MCP处理可有效延缓采后安溪油柿果实后熟衰老、改善果实贮藏品质。

Effect of 1-Methylcyclopropene Treatment on Postharvest Physiology and Storage Quality of Anxi Persimmon Fruit

The effect of treatment with 1-methylcyclopropene (1-MCP) on the postharvest physiology and storage quality of Anxi persimmon (Diospyros kaki L. f. cv. Anxi) fruit was investigated. The fruit were treated with 1.35 μL/L 1-MCP for 12 h, and stored at (20 ± 1) ℃ and 85% relative humidity. The results showed that compared with the control fruit, 1-MCP treatment effectively reduced the respiration intensity, inhibited the change in the chromaticity values of a*, b*, C* and L* and hue angle (h) of the fruit surface, inhibited the decrease of chlorophyll content and the increase of carotenoid content in pericarp, and reduced the increase of red index, thus maintaining better color appearance. In addition, 1-MCP treatment maintained higher fruit firmness and higher contents of total soluble solid, titratable acid, total sugars, sucrose, reducing sugar, vitamin C and tannin. Moreover, 1-MCP treatment reduced fruit mass loss. Therefore, it can be concluded that 1.35 μL/L 1-MCP treatment can delay fruit ripening and senescence, as well as improve the quality of Anxi persimmon during postharvest storage.