以磨盘柿为试材，研究室温条件下1-MCP和真空包装对半脱涩柿果的保硬保脆效果以及柿果的生理变化规律。结果表明：1-NCP结合真空包装可以有效抑制半脱涩柿果硬度的下降，呼吸强度的增加和细胞膜透性的上升，促进柿果可溶性单宁向不溶性单宁的转化，可溶性单宁在7d时下降到0．03％，硬度为18．63kg／cm，42d时硬度为17．52kg／cm，对照在21d可溶性单宁为0．02％，果实已完全软化，1-MCP结合真空包装可以有效延长室温贮藏期21d。%Mopan persimmon was used as the raw material. The effect of 1-MCP and vacuum packaging on physiology and crispiness-keeping of incomplete de-astringency persimmons under room temperature were investigated. Results showed that 1-MCP combined with individual vacuum packaging effectively inhibited the decline of fruit firmness, respiration rate and cell membrane permeability. It also promoted the change of the soluble tannin into unsolvable tannin. The soluble tannin content dropped to 0.03% at 7d and the firmness was 18.63 kg/cm2 ; at 42 d the firmness was 17.52 kg/cm2. The the control persimmon group was softened completely at the 21 st day with soluble tannin content of 0.02. Therefore, 1-MCP combined with individual vacuum packaging can effectively prolonged storage time for 21 days.
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