1-甲基环丙烯和自发气调对猕猴桃品质及活性氧代谢的影响

为探讨1-甲基环丙烯（1-methylcyclopropene，1-MCP）处理和自发气调（self-modified atmosphere，MA） 贮藏对猕猴桃常温贮藏品质和活性氧代谢的影响，分别采用1 μL/L 1-MCP、MA贮藏和1-MCP＋MA贮藏3 种方式处 理猕猴桃后，将其贮藏于（20±1）℃环境中28 d。结果表明：1-MCP处理和MA贮藏都能保持猕猴桃果实硬度，抑 制可滴定酸质量分数下降和总糖含量上升，降低乙烯释放速率，其中1-MCP处理效果优于MA贮藏，而1-MCP处理 后进行MA贮藏效果最好。1-MCP处理和MA贮藏都能提高果实超氧化物歧化酶、过氧化氢酶（catalase，CAT）、 抗坏血酸过氧化物酶（ascorbate peroxidase，APX）活力，且在贮藏前、中期提高抗坏血酸含量，从而降低组织氧 化水平并抑制膜脂氧化进程，其中1-MCP处理在贮藏前中期效果显著，MA贮藏在贮藏后期效果更佳，而1-MCP处 理后进行MA贮藏的果实在贮藏前、中期CAT、APX活力和抗坏血酸含量最高。可见，1-MCP处理和MA贮藏都能保 持猕猴桃常温贮藏品质，并提高关键抗氧化酶活力和抗氧化物质含量，其中1-MCP作用效果更好，而1-MCP处理后 进行MA贮藏的保鲜方式效果最佳。

Effects of 1-Methylcyclopropene Treatment and Self-Developed Modified Atmosphere on Quality and Reactive Oxygen Species Metabolism of Kiwifruits during Storage

In order to explore the effect of 1-methylcyclopropene (1-MCP) treatment and self-developed modified atmosphere (MA) on the storage quality and reactive oxygen species metabolism of kiwifruits, kiwifruits were treated with 1 μL/L 1-MCP and MA separately and in combination and then stored at (20 ± 1) ℃ for 28 days. The results indicated that both 1-MCP treatment and MA storage could maintain fruit firmness, restrain the decrease of titratable acid and the increase of total sugar content, and also reduce ethylene production. 1-MCP treatment was more effective than MA, and the fruits stored under MA condition after 1-MCP treatment could maintain the best quality. Both 1-MCP treatment and MA could increase superoxide dismutase, catalase (CAT) and ascorbate peroxidase (APX) activity in kiwifruits during storage, and increase ascorbate (ASC) content during the early and middle stages, thereby decreasing oxidative stress and restrain membrane lipid peroxidation. 1-MCP treatment was more effective during the early and middle stages but less effective than MA during the late stage. The fruits stored under MA condition after 1-MCP treatment had the highest CAT and APX activity and ASC content during the early and middle stages. In conclusion, both 1-MCP treatment and MA could maintain fruit quality and increase key antioxidant enzyme activities and antioxidant substance content of kiwifruits during room temperature storage, and 1-MCP treatment had better preservative effect than MA. MA storage after 1-MCP treatment was the most efficient way to preserve kiwifruits at room temperature.