| 1-甲基环丙烯处理对美味猕猴桃果实后熟软化的影响 |
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| 引用本文： | 丁建国,陈昆松,许文平,徐昌杰.1-甲基环丙烯处理对美味猕猴桃果实后熟软化的影响[J].园艺学报,2003,30(3):277-280. |
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| 作者姓名： | 丁建国 陈昆松 许文平 徐昌杰 |
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| 作者单位： | (浙江大学果实分子生理与生物技术实验室，杭州 310029) |
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| 基金项目： | 国家自然科学基金资助项目 (30 170 6 6 0 )，浙江省自然科学基金重点项目 (ZD0 0 0 4) |
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| 摘 要： | 以美味猕猴桃‘布鲁诺’为试材，研究了1-甲基环丙烯(1-MCP)对果实后熟软化进程的调控作用。结果表明，猕猴桃果实后熟软化进程表现为前期的软化启动阶段和后期的快速软化阶段，1-MCP对果实后熟软化的作用表现在果实快速软化阶段，同时显著推迟乙烯跃变高峰的出现，并不同程度地影响乙烯合成上游调控因子脂氧合酶(LOX)和丙二烯氧合酶(AOS)的活性变化，明显地推迟了二者活性高峰的出现。
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| 关 键 词： | 1-甲基环丙烯(1-MCP) 猕猴桃 贮藏 后熟软化 调控 |
| 文章编号： | 0513-353X(2003)03-0277-04 |
| 收稿时间： | 2002-10-8 |
| 修稿时间： | 2002年10月8日 |
Regulation of 1-methylcyclopropene on the Ripening and Softening of Postharvest Kiwifruit |
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| Ding Jianguo,Chen Kunsong,Xu Wenping,and Xu Changjie.Regulation of 1-methylcyclopropene on the Ripening and Softening of Postharvest Kiwifruit[J].Acta Horticulturae Sinica,2003,30(3):277-280. |
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| Authors: | Ding Jianguo Chen Kunsong Xu Wenping and Xu Changjie |
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| Institution: | (Laboratory of Fruit Molecular Physiology and Biotechnology，Zhejiang University, Hangzhou 310029，China) |
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| Abstract: | The fruit of Kiwifmit (Actinnida deliciosa ‘Bruno’) was used to investigate the regulation of 1·MCP on fruit ripening and softening at 20 ℃． The results showed that there were two distinct stages of fruit softening， i.e. the initiating stage of softening or the stage of slowly softening, and the stage of fast softening in ripening fruit and that the process of system Ⅰ transforming to system Ⅱ ethylene biosynthesis and the ethylene climacteric peak were postponed in the fruit treated with 1·MCP，which result a slowed softening rate being slowed and influence the activities of LOX and AOS, and the up·stream regulators of ethylene biosyn thesis， |
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| Keywords: | MCP Kiwifruit Storage Ripening and softening Regulation |
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