中国食品添加剂2025，Vol.36Issue(4)：159-171,13.DOI:10.19804/j.issn1006-2513.2025.4.021
1-MCP对果蔬保鲜机制的影响及研究进展
Influence and research progress on the freshness preservation mechanisms of 1-methylcyclopropene(1-MCP)for fruits and vegetables
摘要
Abstract
As a leading global producer of fruits and vegetables,China places significant emphasis on preservation technology for agricultural products.1-methylcyclopropene(1-MCP),renowned for its simple structure,non-toxicity,and ethylene-inhibiting properties,is extensively utilized to prolong the shelf life of fruits and vegetables.This paper offered a comprehensive overview of the chemical properties,development history,and mechanisms of 1-MCP in fruit and vegetable preservation.Specifically,1-MCP obstructs ethylene signal transmission at the molecular level,inhibiting key enzymes involved in ethylene synthesis,such as ACC synthase and ACC oxidase,as well as various redox enzymes,thus enhancing preservation.The article also reviewed recent studies combining 1-MCP with other preservation methods,comparing the effects,advantages,and disadvantages of using 1-MCP alone versus in combination.Furthermore,it identified the primary challenges in the commercial application of 1-MCP,such as variable effects on different fruit types at various ripeness stages and the greening phenomenon post-refrigeration.Finally,the paper provided an outlook on the future development of 1-MCP,aiming to offer a theoretical foundation for promoting the continuous advancement of China's fruit and vegetable industry.关键词
1-MCP/保鲜机制/乙烯/果蔬Key words
1-MCP/preservation mechanism/ethylene/fruits and vegetables分类
轻工纺织引用本文复制引用
曾硕,李峰..1-MCP对果蔬保鲜机制的影响及研究进展[J].中国食品添加剂,2025,36(4):159-171,13.基金项目
2023年天池英才引进计划-青年博士(2223RSTTCYC) （2223RSTTCYC）
