关键词: 杨梅, 1-MCP, 乙烯, 呼吸, 品质

Abstract: Chinese bayberry fruits were exposed to 0, 1, 5, or 10 μl·L-1 of 1-methylcyclopropene (1-MCP) for 15 h at 0 °C, and then stored at 0 or 20℃. Results showed that Chinese bayberry fruit could be stored for 13 days at 0℃ and for 5 days at 20℃, respectively. Respiration and relative conductivity were inhibited by 1-MCP during the late period of storage at 0℃, although no significant effect of 1-MCP on other physiological and quality characters was observed. However, respiration rate, ethylene production, relative conductivity and softening were reduced by 1-MCP when the fruits were stored at 20℃, while contents of total sugar, total acidity and anthocyanin were not significantly influenced.

Key words: Chinese bayberry, 1-MCP, Ethylene, Respiration, Quality