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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。
The effects of 1-MCP on fruit quality, ethylene emission and respiration, contents of cell wall and pectin in jujube fruits Effect of decomposition enzyme activity. The results showed that 1-MCP treatment significantly delayed the increase of soluble solids content, the decrease of titratable acid content and fruit firmness in jujube fruit; the 1-MCP treatment inhibited the respiration peak of jujube fruit, postponed the soft Jujube kiwifruit ethylene peak occurrence time; inhibit jujube kiwi fruit pectin, cellulose and hemicellulose degradation; reduced jujube Kiwifruit polygalacturonase activity peak, and delayed the soft jujube The occurrence of β - galacturonase activity in kiwifruit fruit. It can be seen that 1-MCP treatment significantly slowed the softening of jujube fruit.