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热水和1-MCP处理对杧果贮藏效果的影响 总被引：3，自引：2，他引：3
研究了常温下热处理、1-MCP处理及热处理结合1-MCP处理对杜果果实贮藏效果的影响。结果表明:热处理能有效控制杧果采后炭疽病的发生,改善果实外观,提高好果率,延长贮藏时间,但使呼吸增强,不能抑制果实后熟和减少果实失重率;1-MCP处理能降低果实在贮藏过程中的呼吸强度,抑制果实的后熟,减少果实失重率,但对炭疽病的防治无效;热处理结合1-MCP处理在一定程度上结合了2者的优点,该处理既有效的控制了炭疽病的发生,又延缓了杧果果实的后熟进程,延长了贮藏时间,且对杧果果实的品质无不良影响。所有处理对成熟时的可溶性固形物含量、可滴定酸含量及糖酸比无影响,且对蒂腐病的防治效果也均不理想。 相似文献
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为了探究1-甲基环丙烯(1-MCP)对“金艳”猕猴桃果实采后贮藏效果和品质的影响，为“金艳”猕猴桃采后贮藏保鲜提供理论依据，以“金艳”猕猴桃果实为试材，采用1μL/L 1-MCP熏蒸处理12 h,将果实置于常温(20±1)℃贮藏，不做处理为对照组，比较分析1-MCP对“金艳”猕猴桃贮藏期间果实品质及抗氧化相关酶活性的影响。结果表明，1-MCP处理能有效延缓猕猴桃果实硬度的下降，降低呼吸强度，延缓可滴定酸(TA)和维生素C含量的降低，延缓可溶性固形物(SSC)和可溶性糖含量的上升；1-MCP处理显著提高了果实贮藏期间过氧化氢酶(CAT)、过氧化物酶(POD)、超氧化物歧化酶(SOD)、抗坏血酸过氧化物酶(APX)等抗氧化酶活性，抑制了多酚氧化酶(PPO)活性和H2O2含量的上升，保持了较高的总酚含量从而维持果实较好的贮藏品质，延长贮藏时间。在“金艳”猕猴桃果实贮藏期间，1-MCP处理能有效延缓果实后熟软化，同时提高果实抗氧化能力，维持较高的果实品质，从而达到较好的贮藏保鲜效果。 相似文献
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1-甲基环丙烯处理对软枣猕猴桃果实软化的影响 总被引：1，自引：0，他引：1
以软枣猕猴桃为试材,研究了果实采后不同浓度1-甲基环丙烯(1-MCP)处理对软枣猕猴桃果实软化中果实品质、乙烯释放量和呼吸强度、细胞壁成分含量和果胶分解酶活性的影响。结果表明:1-MCP处理明显延缓了软枣猕猴桃果实可溶性固形物含量的上升、可滴定酸含量的下降和果实硬度下降速度;1-MCP处理抑制了软枣猕猴桃果实的呼吸峰值,推迟了软枣猕猴桃果实乙烯发生高峰出现的时间;抑制了软枣猕猴桃果实中果胶、纤维素和半纤维素的降解;降低了软枣猕猴桃果实多聚半乳糖醛酸酶活性峰值,而且推迟了软枣猕猴桃果实β?半乳糖醛酸酶活性峰值的出现。可见,1-MCP处理显著延缓了软枣猕猴桃果实的软化。 相似文献
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【目的】分析采前喷施1-甲基环丙烯(1-methylcyclopropene,1-MCP)对贮藏期巴梨果实褐变、品质和后熟性的影响,为延长西洋梨贮藏期的适宜采前处理措施的制定提供参考。【方法】果实成熟前12 d(2016年7月29日)喷施300 mg·L-11-MCP,处理果实分别在8月10日(1-MCP)和8月17日采收(1-MCP+后采)。以喷施清水为对照,对照果实8月10日采收,采后果实放入冷库中贮藏(-1.1℃)。【结果】贮藏前3个月,3个处理果实均无褐变发生。贮藏4个月,对照处理果实果心褐变率为33.33%,1-MCP和1-MCP+后采处理果实无褐变发生,3个处理果实均能正常后熟;贮藏5个月,对照果心和果肉褐变率达66.67%,果实不能正常后熟;1-MCP处理果实无褐变发生,1-MCP+后采处理果心褐变率为21.74%,显著低于对照处理,2个处理果实均能正常后熟。贮藏4个月和5个月,2个采收期的1-MCP处理果实硬度、果皮叶绿素含量和可滴定酸含量显著高于对照,可溶性固形物含量显著低于对照,而且二者之间除果实硬度差异显著外,其余果实品质无显著差异。同时,采... 相似文献
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以大叶芹为试验材料,研究了1-甲基环丙烯(1-MCP)对大叶芹采后贮藏品质特性的影响。结果表明,1-MCP处理大叶芹后,能显著抑制大叶芹呼吸强度,延缓呼吸高峰出现的时间,降低叶绿素和VC降解的速度,改善大叶芹感官品质,对大叶芹的还原糖和可溶性蛋白质含量无明显影响,其中以处理3效果最好。 相似文献
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Seok-Kyu Jung 《The Journal of Horticultural Science and Biotechnology》2013,88(1):102-106
SummaryThe objectives of this study were to determine the efficacy of 1-methylcyclopropene (1-MCP) treatment on ripening of ‘Tsugaru’ fruit at different stages of maturity (early, mid-, and late harvest) and the responses of the early- to late-maturing apple cultivars,‘Tsugaru’,‘Hongro’ and ‘Fuji’, respectively, during storage at ambient temperature (20º ± 2ºC). Fruit at different stages of ripening were treated with 0.5, 1.0, or 2.0 µl l–1 1-MCP for different durations (e.g., 1.0 µl l–1 1-MCP for 8 h, 16 h, or 24 h) or with various delays before treatment (e.g., 1.0 µl l–1 1-MCP on the day of harvest, or 1 d, or 2 d later). Application of 1-MCP to unripe fruit inhibited ethylene production, lowered the rate of respiration and maintained titratable acidity (TA) more effectively than when more mature fruit was treated. However, the effects of 1-MCP on flesh firmness were similar for apples at mid- or late harvests. 1-MCP treatment of early-harvested fruit of the early-maturing ‘Tsugaru’, which had the highest level of ethylene production and respiration rate, inhibited softening and loss of TA to a greater extent than for late harvested fruit. The same pattern of softening was found for ‘Hongro’ and ‘Fuji’. Firmness of ‘Tsugaru’ and ‘Fuji’ apples was maintained after 8 h treatment with 1.0 µl l–1 1-MCP, while a 16 h treatment was required for ‘Hongro’. Treatment delays of ≤ 2 d before the application of 1-MCP had no negative impact on fruit firmness. Overall, these results indicate that 1-MCP can be used to maintain the quality of non-refrigerated apples. 相似文献
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F. Lippert 《Erwerbs-Obstbau》2006,48(3):69-77
‘Berlepsch’ as an apple cultivar of large vitamin C contents in excess of 30?mg vitamin C/100?g FM looses marketing share due to its poor storage quality and sensitivity to superficial scald. The objective of the present work was to use 0, 500 or 1000?ppb of 1-MCP (SmartfreshTM) for 24 hours at 2?°C to overcome these two cultivar-related shortcomings. Slightly overripe apples were stored at 2?°C, 95% relative humidity either in normal air (NA) or in controlled atmosphere (CA) under 2% CO2 and 1.8% O2. Each of these six treatments consisted of four replicates of ca. 20?kg apples each. Treatments with 1-MCP did not affect the fruit sugar content. While the storage conditions (NA or CA) did not affect initial fruit respiration, 1-MCP reduced final fruit respiration to ca. 60% and 1-MCP effects on respiration rates in shelf life were more pronounced than in storage. While 1-MCP reduced the initial ethylene formation from 70 to nearly 0?μl/kg/h, this effect was declined with prolonged storage. Similarly, the temperature driven increase in ethylene evolution during shelf life was not affected by 1-MCP treatments. MCP treated fruit lost less weight in storage and shelf life relative to untreated fruits. Doubling the 1-MCP concentration from 500?ppb to 1,000?ppb did not further reduce respiration, ethylene formation, loss of fresh mass or incidence of superficial scald. This corresponds to the dose of 1-MCP commonly used in fruit storage. 相似文献
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1-MCP对‘磨盘柿’采后成熟软化的调控效应 总被引：2，自引：0，他引：2
为了探讨1-MCP抑制柿果成熟软化的关键酶,以‘磨盘柿’为试材,研究1-MCP处理对常温柿果的生理指标以及软化酶系的影响。结果表明,1-MCP处理均有效的延缓了柿果硬度和可溶性单宁的下降,抑制了果实的呼吸强度和乙烯生成量的增加,并推迟了呼吸高峰和乙烯高峰出现的时间,有效抑制贮藏后期果实MDA和膜相对电导率的增加,延缓了果实成熟衰老进程;抑制了PG活性、Cx活性、淀粉酶活性的增加,延缓果实软化进程;但对果实PE活性没有抑制作用。导致果实软化的影响因素次序为:PG>Cx>淀粉酶>PE。1-MCP能够有效抑制柿果的成熟软化,与果实中PG、Cx和淀粉酶活性密切相关。 相似文献
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常温贮藏条件下1-MCP处理对欧洲李子采后生理及品质的影响 总被引：2，自引：0，他引：2
以欧洲李子(Prunus domestica‘Hanita’and‘Elena’)为试材,研究了1-甲基环丙烯(1-methlcyclopropene)对欧洲李子果实采后生理和贮藏品质的影响。结果表明:在低温(3℃)下采用浓度为1.25μL/L的1-MCP对欧洲李子果实进行处理18h后,在常温贮藏过程中,‘Hanita’属于呼吸跃变型果实,而‘Elena’呼吸速率变化不大,属于非呼吸跃变型果实。1-MCP处理可以降低‘Hanita’果实呼吸高峰的峰值,有效地抑制乙烯释放量。但1-MCP处理对欧洲李子‘Hanita’和‘Elena’果实的可溶性固形物含量及可滴定酸含量的变化无影响。 相似文献
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Werner Dierend 《Erwerbs-Obstbau》2012,54(1):31-41
The investigations should purify whether the temperature during apple storage can be increased by application of 1-MCP to decrease energy consumption and costs. The investigations were carried out over 2 years with the following treatments: Year 1: The apple cultivars ‘Elstar, Elshof’ and ‘Gala, Must’ were investigated. For both cultivars 3 different storage temperatures (1, 2 and 4°C) with and without application of 1-MCP were examined. Each temperature and 1-MCP treatment was investigated both under CA-/ULO-conditions with 1.5% O2 and 2% CO2 and in cold storage with normal atmosphere. Year 2: The apple cultivars ‘Jonagold, Jonica’ und ‘Golden Delicious, Weinsberg’ were investigated. For both cultivars 3 different storage temperatures (1, 2 and 4°C) with and without application of 1-MCP were examined. Each temperature and 1-MCP treatment was investigated both under CA-/ULO-conditions with 1.5% O2 and 3% CO2 and in cold storage with normal atmosphere. The influence of temperature, storage atmosphere and 1-MCP application on fruit firmness, soluble dry matter (sugar) and fruit acid was investigated on 6 dates (September to October in the first year) respectively on 5 dates (October to March) during the storage period. Following results were obtained:
- In the first year storage temperature did not influence the content of soluble dry matter of both cultivars. Application of 1-MCP led to a less decomposition of soluble dry matter. In the second year the content of soluble dry matter decreased slightly with increasing temperatures. A clear positive effect of 1-MCP-application was not noticeable. Altogether an increase of storage temperature has no or only a small influence of the content of soluble dry matter. 1-MCP can slow down the decomposition of soluble dry matter.
- An increase of storage temperature had no or only a small influence of fruit firmness. With increasing storage temperature fruit firmness decreased slightly.1-MCP application led to a higher fruit firmness, especially during cold storage in normal atmosphere. In both years all cultivars showed a same or higher fruit firmness at 4°C with 1-MCP application under CA-/ULO-conditions as at 1°C without 1-MCP application under CA-/ULO-conditions.
- An increase of storage temperature had no or only a small influence of the content of fruit acid.1-MCP application under CA-/ULO-conditions reduced the decomposition of fruit acid. In both years usually all cultivars showed a same or higher content of fruit acid at 4°C with 1-MCP application under CA-/ULO-conditions as at 1°C without 1-MCP application under CA-/ULO-conditions.
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1-MCP处理对采后‘澳洲青苹’苹果叶绿素降解的影响 总被引：1，自引：0，他引：1
【目的】以‘澳洲青苹’苹果为试材,研究1-甲基环丙烯(1-MCP)对果实采后叶绿素降解代谢的影响,为果实采后贮藏、保鲜及保绿技术提供新的理论基础。【方法】采用1μL·L^-11-MCP处理‘澳洲青苹’苹果果实,定期测定果实色泽、乙烯释放量和呼吸强度,通过高效液相色谱法(HPLC)对果皮中的叶绿素及其降解代谢产物进行定性定量分析,并采用实时荧光定量PCR技术检测叶绿素降解途径中关键基因的表达水平。【结果】1-MCP处理显著延缓‘澳洲青苹’果皮颜色转变,降低乙烯释放量和呼吸强度。1-MCP处理能保持果皮叶绿素a、b含量处于较高水平,并抑制脱镁叶绿素a和脱镁叶绿酸a的生成。叶绿素降解相关基因MdSGR、MdHCAR、MdPPH和MdNYC1的表达量受到1-MCP的调控,1-MCP抑制基因MdPAO和MdRCCR的表达,推迟叶绿素降解代谢的下游反应;MdPAO表达量与果皮色泽和叶绿素含量显著相关。【结论】1-MCP可调节叶绿素降解途径相关基因表达水平来控制代谢产物的降解和生成,从而延缓果皮叶绿素降解,其中,MdPAO是调控叶绿素降解的关键基因。 相似文献
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1-MCP对柿果实软化及果胶物质代谢的影响 总被引：13，自引：1，他引：13
以扁花柿为试材,研究了20℃下10μL/L的1-甲基环丙烯(1-MCP)处理对柿果实成熟软化及其果胶物质代谢的影响。结果表明:1-MCP处理不仅可推迟柿果实呼吸高峰和乙烯高峰的出现,而且还推迟了柿果实PE、PG和β-Gal酶活性的增加,从而延缓原果胶降解以及水溶性果胶含量增加,保持果肉硬度,延长贮藏期限。 相似文献
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以1-甲基环丙烯(1-MCP)处理并低温贮藏120 d的‘徐香’猕猴桃为试材,采用200 mg·L^-1外源乙烯分别熏蒸5 h和10 h,测定和分析果实在10 d常温货架(20℃)期间的品质指标变化,以期为猕猴桃商品化处理技术提供参考依据。结果表明:与不经乙烯处理的果实相比,外源乙烯熏蒸提高了1-MCP处理猕猴桃的呼吸速率和乙烯释放速率,保持了较高的可溶性糖含量和果肉色泽a^*值,加快了果肉、果心硬度以及可滴定酸含量的下降,明显提高了果实在货架期的感官品质,其中乙烯熏蒸10 h的效果较好。外源乙烯熏蒸可以促进1-MCP处理猕猴桃在货架期的正常后熟,降低1-MCP对果实食用品质的不利影响。 相似文献