以0.8μL/L 1-MCP(1-甲基环丙烯)处理为参照,不处理样品为对照,研究了0.4、0.8、1.2μL/L 1-OCP(1-辛基环丙烯)处理在低温[(3±1)℃]条件下对绿熟期"粉太郎"番茄(Solanum lycopersicum L.)贮藏保鲜效果的影响。结果表明:与1-MCP处理效果类似,3种浓度的1-OCP处理均在不同程度上延缓了番茄果实的后熟与衰老进程,其中1.2μL/L 1-OCP处理的番茄果实保鲜效果最好,果实硬度高于对照73.5%,Vc、可溶性单宁、可溶性总糖和可溶性固形物含量分别比对照高66.7%、40.6%、33.0%、7.7%,MDA(丙二醛)和SOD(超氧化物歧化酶)活性峰值分别为对照组的90.7%和106%。

Effect of treatment with 0. 4 μL /L,0. 8 μL /L or 1. 2 μL /L 1-octylcyclopropene( 1-OCP),compared with that of treatment with 0. 8 μL/L 1-MCP,on storage and preservation of green mature 'Fentailang' tomato fruits( Solanum lycopersicum L.) at low temperature( 3 ±1℃) were investigated. The results show that all 1-OCP treatments,similar to the effect of 1-MCP,delayed ripening and senescence process of tomato fruits in various degrees. Treatment with 1. 2 μL/L 1-OCP showed better effect than other concentrations,with fruit hardness,vitamin C,soluble tannin,soluble sugar and soluble solid of 73. 5%,66. 7%,40. 6%,33. 0% and 7. 7% higher than that of control,respectively. Methane dicarboxylic aldehyde( MDA) content and super oxygen dehydrogenises( SOD) activity peak value of the fruits treated with 1. 2 μL/L 1-OCP were 90. 7% and 106% of control,respectively.