Effects of 1-MCP on Post-Harvest Physiology of Tomato

查看全文 作　　者：SUN Xi-sheng, WANG Zhi-hua, LI Zhi-qiang, WANG Wen-hui, and ZHANG Zhi-yun(Research Institute of Pomology, Chinese Academy of Agricultural Sciences , Xingcheng 125100 , P. R. China)

出　　处：《Agricultural Sciences in China》索引2003年第2卷第6期,共7页

摘　　要：Tomato (Lycopersicon esculentum cv. 402) was used to investigate the effects of 1-MCP (1-methylcyclopropene) treatment on ethylene production, respiration, vitamin C, chlorophyll, titratable acid,change of fruit color and rot. The results indicated that 1-MCP strongly inhibited ethylene production and respiration of tomato at very low concentration, delayed the incidence of climacteric peak of ethylene production and respiration. 1-MCP also delayed the decrease of vitamin C, chlorophyll and titratable acid during shelf life and storage significantly. Shelf and storage life of fruit treated with 1-MCP were extended at least 10 days at ambient (20 - 22℃ ) and 15 days at storage (9 - 11℃ ) temperature, respectively. Efficacy of 1-MCP on shelf and storage life was improved by increasing its concentration. After treatment of 1-MCP, rots were markedly lower than that of untreated fruit. 1-MCP treatment delayed the fruit color change. 关键词：番茄生理学 1-甲基环丙烯 1-MCP 贮藏腐烂率维生素C 叶绿素颜色

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Effects of 1-MCP on Post-Harvest Physiology of Tomato

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