富士苹果采后常温下放置0、5、10 d后进行1-MCP处理,以研究常温不同时期1-MCP处理对富士苹果货架期生理品质的影响。结果表明:1-MCP处理显著延长了货架期,降低了果梗褐变率和腐烂率,维持了较高的可溶性固形物和可滴定酸含量,显著抑制了果实的呼吸强度和乙烯生成速率的增加,并延缓了果皮脆性、果肉平均硬度的下降,有效抑制果实品质的下降。结果还显示:1-MCP的作用效果随着1-MCP处理时期的延迟而下降,在采后10 d处理的效果低于0 d和5 d处理。因此,富士苹果采后应尽快采用1-MCP处理,常温下不超过5d为好。

Fuji apples placed at room temperature for 0 d,5 d,10 d,and treated by 1-MCP after picking.The effect of different time of 1-MCP treatment on the physiological quality of Fuji apple during shelf life was studied.The result showed that 1-MCP treatment significantly prolonged the shelf life and reduced the rate of browning and decay rate,maintained higher soluble solids and titratable acidity content,significantly reduced respiration intensity and ethylene release rate,delayed the decreases of peel strength,peel brittle and flesh average hardness,effectively inhibited fruit quality decreases.The result also showed that the effect of 1-MCP treatment was weaker at later time treatment,10 d ‘s treatment was worse than 5 d and 0 d.Therefore,Fuji apples should be treated by 1-MCP right after being picked,or better within 5 days at room temperature.