以芒果为试材,研究0.25、0.50和1.0μL/L浓度的1-甲基环丙烯(1-MCP)室温熏蒸芒果24h对果实的转黄指数、呼吸速率、乙烯释放量、丙二醛含量以及脂氧合酶和过氧化物酶活性等指标的影响。结果表明:1-MCP熏蒸处理明显抑制果实的转黄指数及呼吸强度,对抑制乙烯生成有很好的作用;显著降低贮藏期间丙二醛含量,抑制膜脂过氧化作用及果实脂氧合酶和过氧化物酶活性,说明0.50μL/L的1-MCP浓度处理能够延缓芒果采后转黄与后熟衰老,抑制果实贮藏期品质的下降,从而延长芒果采后贮藏保鲜期。

1-MCP,an inhibitor for ethylene reaction,was applied to mango fruit for 24 h after harvest at room temperature.1-MCP gas concentration was 0.25 μL/L,0.50 μL/L,1.0 μL/L,respectively.Quality retention of the fruit was assessed by measuring yellow index transfers,respiration intensity,ethylene production,malondialdehyde (MDA),and the activities of lipoxygenase (LOX) and POD.The result showed that the 0.50μl/L1-MCPtreatment significantly inhibited ethylene production,delayed the ethylene peak and better maintained the transfers yellow index and respiration intensity.The 1-MCP treatment retarded the increase accumulation of MDA,and improved the activities of POD and LOX during storage.These results suggested that 0.50 μL/L 1-MCP treatments had the beneficial effect on decreasing the ethylene production,improving storage quality and delaying ripening during the storage of mango fruits.