1-MCP处理对西葫芦冷害和品质的影响

Effect of 1- MCP treatment on chilling injury and quality of Zucchini

摘要: 为探索1-甲基环丙烯（1-MCP）对西葫芦冷害及采后品质的影响,该研究采用10μL/L 1-MCP在20℃下熏蒸西葫芦20 h,然后将其置于（8±0.5）℃环境下贮藏,并对贮藏过程中西葫芦的生理生化指标进行测定。结果表明,采用10μL/L 1-MCP处理可以延缓西葫芦冷害的发生时间,减轻冷害程度;还可显著抑制西葫芦呼吸强度和乙烯释放速率,延缓西葫芦果实中VC和TSS含量的降低,抑制MDA、H2O2含量的升高,并使贮藏期间西葫芦果实内超氧化物歧化酶（SOD）和过氧化氢酶（CAT）维持较高水平。

Abstract: To explore the effect of 1- MCP treatment on chilling injury and postharvest quality of Zucchini,the Zucchini was treated by 10 μL / L 1- MCP under fumigation at 20 ℃ for 20 h,then stored at( 8 ± 0.5) ℃,and the physiological and biochemical indexes were measured. The results showed that zucchini with 1- MCP treatment could postpone the appearing time of chilling injury,and significantly inhibited the respiration and ethylene release rate,decrease in VC,TSS content,increase in MDA,H2O2 content,and induced activities of SOD and CAT.