Use Fuping "The sharp persimmon" as the experiments material,Carries on
processing with 1-MCP,Stores naturally under the room temperature condition,Research
fruit the physiological change in the maturely softens process of fruit pulp
hardness degree,fruit breath intensity,ethylene release quantity,cell membrane
penetrability,The cell wall structure matter degrades the related hydroltyic
enzyme activeness.Has discussed 1-MCP to the fruit mature senile control and its
action mechanism.The result indicated that, 1-MCP effectively delayed the speed
which fruit degree of hardness drops.Obviously delayed the time which the breath
peak and the ethylene release peak appears.And reduced the peak value;Slowed
down the speed which the amnion relative penetrability increases,Suppressed the
Persimmon fruit cell wall organization to degrade the correlation hydroltyic
enzyme activeness.Effectively lengthened a persimmon fruit goods time and stores
time,Maintained the persimmon fruit fresh food quality and the flavor.
以富平“尖柿”为试验材料，用1-MCP进行处理，在室温条件下自然贮藏，研究果实成熟软化过程中果肉硬度、果实呼吸强度、乙烯释放量、细胞膜透性、细胞壁结构物质降解相关水解酶活性等生理变化，探讨了1-MCP对果实成熟衰老的控制及其作用机理。结果表明，1-MCP有效延缓了果实硬度下降的速度，明显延缓了呼吸高峰与乙烯释放高峰出现的时间，并降低了峰值；减缓了胞膜相对透性增加的速度，抑制了柿果实胞壁组织降解相关水解酶的活性，有效延长了柿果实的货架期和贮藏期，保持了柿果实的鲜食品质与风味。