1-MCP处理对李果实采后生理和贮藏品质的影响

目的综述1-甲基环丙烯(1-Methylcyclopropene,1-MCP)处理对李果实采后生理作用及贮藏期间品质变化的影响。方法从1-MCP处理对李果实采后的呼吸作用、乙烯生成、抗氧化相关酶活性、贮藏期间硬度和失重率等方面的影响,阐述1-MCP在李果贮藏保鲜技术上的应用现状及进展。结果采用1-MCP处理可以有效延缓李果实后熟,减轻其贮藏品质的劣变,并能控制李果实贮藏期的褐变和腐烂发生,延长贮藏时间和货架期。结论李果实种类繁多,成熟期也略有差异,不同品种的李果实对于1-MCP处理的响应效果不同,需要进一步系统和深入研究1-MCP处理对不同品种李果实的影响及其相关机理。

Effects of 1-MCP Treatment on Postharvest Physiology and Storage Quality of Plum Fruits

To review the effects of 1-Methylcyclopropene treatment on the physiology and storage quality of postharvest plum fruits. Effects of 1-MCP treatment on respiration, ethylene production, antioxidant related enzyme activities, hardness and weight loss of postharvest plum fruits were analyzed so as to elaborate the application condition and progress of 1-MCP on fresh-keeping of plum fruits. It showed that 1-MCP could effectively delay the after-ripening of plum fruits, reduce their quality deterioration and have a good control over the occurrence of browning and rotting during storage, which undoubtedly helped to extend their storage time and shelf life. Plum fruits had many varieties and their maturation periods were slightly different. Besides, the effects of 1-MCP treatment differed in different varieties of plum fruits. Therefore, more systematic and in-depth study on the effects of 1-MCP on different varieties of plum fruits and its related mechanism was in great need.