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首页> 外文期刊>Acta Horticulturae >1-MCP delays ripening and enhances shelf life and quality of kiwifruit.
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1-MCP delays ripening and enhances shelf life and quality of kiwifruit.

机译：1-MCP延迟成熟，并延长保质期和猕猴桃的质量。

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This study was conducted to observe the effect of different concentrations of 1-methylcyclopropene [1-MCP] on postharvest life and quality of kiwifruit (Actinidia deliciosa (A.Chev.) C.F. Liang and A.R. Ferguson 'Allison'). Kiwifruit 'Allison' were treated with different concentrations of 1-MCP (0.5, 1, and 2 micro l/L) and un-treated fruit served as control. 1-MCP treatment was given for 24 h at 20 degrees C and after treatment, fruit were transferred to ambient storage, and observations on different physical, physiological, biochemical and quality attributes were recorded at 3 day intervals. All concentrations of 1-MCP influenced physiological loss in weight (PLW) and fruit firmness in kiwifruit with 2 micro l/L the most effective. PLW in untreated fruit was very high (18.6%) in comparison to 1-MCP treated fruit after 18 days storage, and 1-MCP (2 micro l/L) treated fruit were much firmer (31.7 N) than untreated fruit (8.4 N). TSS increased suddenly in untreated fruit on day 6 (12.5%), increased up to day 12 (16.8%) and declined after day 15 of storage (15.7%), whereas in 1-MCP (2 micro l/L) treated fruits it increased from day 12 only. 1-MCP (2 micro l/L) treated fruit retained ascorbic acid better than other treatments and control. TA decreased during storage and there was no significant difference among treatments.
机译：进行这项研究的目的是观察不同浓度的1-甲基环丙烯[1-MCP]对猕猴桃（ Actinidia deliciosa （A.Chev。）CF Liang和AR Ferguson'Allison'的收获后生活和品质的影响'）。猕猴桃“ Allison”用不同浓度的1-MCP（0.5、1和2微升/升）处理，未处理的水果作为对照。 1-MCP处理在20摄氏度下进行24小时，处理后将水果转移到环境中储存，并每隔3天记录一次有关不同物理，生理，生化和品质属性的观察结果。 1-MCP的所有浓度都会影响猕猴桃的体重减轻（PLW）和水果硬度，其中2 micro l / L最有效。与18天储存后的1-MCP处理的水果相比，未经处理的水果的PLW很高（18.6％），并且1-MCP（2 micro l / L）处理的水果比未处理的水果（8.4 N）坚固得多（31.7 N） ）。在未处理的水果中，TSS在第6天突然增加（12.5％），直到第12天才增加（16.8％），在储存第15天后下降（15.7％），而在1-MCP（2 micro l / L）处理的水果中，仅从第12天起增加。经1-MCP（2微升/升）处理的水果保留的抗坏血酸比其他处理和对照更好。贮藏期间TA降低，各处理之间无显着差异。

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