中国食品学报2013，Vol.13Issue(2)：143-148,6.
1-MCP和乙烯利处理对番木瓜果实软化生理的影响
The Effects of 1-MCP and Ethephon on Softening Physiology of Papaya Fruit
摘要
Abstract
The effects of 1-MCP, ethephon treatment and their combinations on enzymes related with softening of papaya fruit during storage were studied in this paper. The results showed that: applications of ethephon separately, e-hephon immediately followed by 1 -MCP and ethephon for 24 hours then 1-MCP treatment all significantly increased the activities of CX, PG and PME, accelerated the increasing in soluble pectin content and fruit softenig. However, treatments with 1-MCP alone, 1-MCP treatment for Id then ethephon treatment all remarkablely inhibited the activities of CX, PG and PME, the declining in original pectin content and the softening of papaya fruit. It indicated that there were closely relationship between the time when 1-MCP presented the effect of inhibiting softening and the time when exogenous ethylene was applied.关键词
1-MCP/番木瓜果实/乙烯利/果实软化Key words
1-MCP/ papaya fruit/ ethephon/ fruit softening引用本文复制引用
邵远志,高毫杰,贾志伟,程江波,李雯..1-MCP和乙烯利处理对番木瓜果实软化生理的影响[J].中国食品学报,2013,13(2):143-148,6.基金项目
中央级公益性科研院所基本科研业务费专项资金资助项目(sscri201004) （sscri201004）
2012年国家自然科学基金项目(31260495) （31260495）
海南省重点科技计划项目(ZDXM20100014) （ZDXM20100014）
