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中文摘要：
以‘贵长’猕猴桃为试材,研究微孔保鲜膜耦合不同剂量1-MCP处理对采后猕猴桃果实低温贮藏品质变化及感官的影响。结果表明,微孔保鲜膜耦合不同浓度的1-MCP低温贮藏处理,能有效地抑制猕猴桃果实采后呼吸强度增加,推迟呼吸跃变峰及乙烯跃变峰的出现,抑制果实硬度、VC含量下降,延缓可溶性固形物和还原糖含量的上升速度,有效减少膜脂过氧化物（MDA）的产生,显著抑制果实的腐烂,贮藏到180 d时,经1.0μL/L 1-MCP处理的果实仍然有91%好果率,并保持了较高的SOD、POD、CAT酶活性,从而达到延缓果实后熟衰老的目的。综合分析各项指标,微孔保鲜膜耦合1-MCP处理低温贮藏对修文‘贵长’猕猴桃有良好的贮藏保鲜效果;但4种处理浓度存在差异,从保鲜效果上看,以1.0μL/L 1-MCP处理效果最好;但通过果实的感官评价数据分析,1.0μL/L 1-MCP处理果实在货架期期间软化较慢,味道偏酸,口感下降,食用品质降低,而0.75μL/L 1-MCP处理果实软化程度与口感最佳。
英文摘要：
Using the ＂GuiChang＂ kiwifruit as material, the influence on the quality and the sense of changes in the low temperature storage of postharvest kiwifruit, which treated with the Micro-porous films coupled with different doses of 1-MCP, was studied. The results showed that Micro-porous films coupled with the different concentrations of 1-MCP low temperature treatment, could effectively restrain the kiwi fruit postharvest respiration strength increased, put off the peaks of respiration and ethylene climacteric, could effectively restrained the rigidity, Vc content, postponed the rate of TSS and reducing sugar content from increasing, effectively reduced the membrane lipid peroxide （MDA） production, significantly inhibited fruit decay, storage to 180 d, used 1 μL/L 1-MCP treatment were still had 70 % good fruit rate, and maintained a higher SOD, POD, CAT enzyme activity, so as to achieve the purpose of delaying fruit ripening and senescence.Comprehensive analysised of the indicators, Micro-porous Films coupled 1-MCP low temperature storage fresh-keeping treatment had good effect on ＂GuiChang＂ kiwifruit; but there were differences between the 4 treatment concentration, from the preservation effect, with 1μ/L I-MCP treatment was the best; but by sensory evaluation of fruit data analysis, 1 μL/L 1 -MCP treated fruit slower softening in shelf period, partial acid taste, taste decreased, edible quality decreased. However, 0.75 I.LL/L 1-MCP treated fruit softening degree and taste was the best.
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