中文摘要：

为探讨1-甲基环丙烯（1-MCP）处理对番茄果实低温贮藏期间冷害和抗病性的影响,以绿熟期的‘浙杂205’番茄为试材,用1μL·L-1的1-MCP在20℃下处理番茄果实6h,然后将其置于3℃冷藏14d后转入20℃后熟16d。结果发现,1-MCP处理加重了冷藏番茄后熟期间的冷害,但是延缓了硬度和可滴定酸度的下降,推迟了番茄红素的增加和乙烯峰的出现,诱导了多酚氧化酶和过氧化物酶活性,同时降低了几丁质酶和β-1,3-葡聚糖酶的活性。虽然1μL·L-1的1-MCP处理延缓了冷藏番茄果实的后熟,却加重了番茄后熟期间冷害和病害的发生,不适合在番茄冷藏中应用。

英文摘要：

In order to determine the effectiveness of 1-methylcyclopropene（1-MCP）on chilling injury and disease resistance of tomato fruit after cold storage.Green mature ＇Zheza 205＇ tomato fruit was treated by 1 μL · L-1 1-MCP before being stored at 3 ℃ for 14 days then ripen at 20 ℃ for 16 days.The quality and physiology of tomato fruit were investigated.1-MCP treatment not only promoted chilling injury and disease index,but also increased the activities of polyphenol oxidase and peroxidase.1-MCP treatment retarded the peak of ethylene and the increase of lycopene,maintained higher content of titratable acidity and firmness.The activities of chitinase and β-1,3-glucanase were also inhibited by 1-MCP treatment.This study indicated that 1 μL · L-1 1-MCP delayed tomato fruit ripen,but promoted chilling injury and disease incidence,and showed that it could not be considered for commercial use in tomato fruit after cold storage.