1-MCP处理对李果实采后生理的影响

探讨采后5 μL/L的1-甲基环丙烯（1-methylcyclopropene，1-MCP）处理对采后麦李、青脆李和歪嘴李果实贮藏期间采后生理的影响，同时，通过测定采后贮藏期间3 种李果实抗氧化酶活性的变化，揭示1-MCP处理调节麦李、青脆李和歪嘴李果实生理活动的机制。结果表明，5 μL/L的1-MCP处理能推迟麦李、青脆李和歪嘴李3 种李果实贮藏期间呼吸高峰的来临时间，降低其呼吸强度；同时抑制李果实相对电导率的增加和丙二醛的生成；结果还显示，5 μL/L的1-MCP处理能够有效地维持3 种李果实采后贮藏过程中超氧化物歧化酶、过氧化物酶和过氧化氢酶的活性。说明5 μL/L的1-MCP处理能有效减少呼吸作用对李果实带来的影响，维持果实细胞膜的完整性，并且在一定程度上维持活性氧代谢系统的正常运行，对延缓李果实的衰老、减轻李果实营养价值的降低有积极作用。

Effects of 1-MCP Treatment on Postharvest Physiology of Plum Fruits

The effects of 5 μL/L 1-methylcyclopropene (1-MCP) treatment on postharvest physiology of “Mai”, “Green
Crisp” and “Waizui” plum fruits were investigated. At the same time, according to the measured changes in antioxidase
activities in the three plum fruits during postharvest storage, the mechanism underlying the regulation of physiological
activity by 1-MCP treatment were revealed. The results showed that 5 μL/L 1-MCP treatment postponed the peak of
respiration in the three plum varieties during postharvest storage, and reduced the intensity of respiration. Meanwhile, this
treatment inhibited the increase in relative conductivity in plum fruits and the formation of malondialdehyde. It was also
shown that the 1-MCP treatment effectively maintained the activities of superoxide dismutase, peroxidase and catalase in
plum fruits during storage. In conclusion, 5 μL/L 1-MCP treatment can effectively reduce the impact of respiration on plum
fruits, and maintain the integrity of cell membranes of plum fruits and the normal operation of reactive oxygen species
metabolism system to certain degree, which has a positive effect on delaying senescence of plum fruits and reducing loss of
the nutritional value in plum fruit.