以花牛苹果为试材，研究了1-甲基环丙烯(1-MCP)处理对花牛苹果冷藏期间果实呼吸强度、乙烯释放速率及香气成分相关酶活性的影响。结果表明，1-MCP能够显著抑制冷藏期间花牛苹果果实呼吸强度和乙烯生成，推迟呼吸和乙烯释放高峰的出现，同时能够抑制花牛苹果香气合成的相关酶活性，从而延缓果实的后熟与衰老，有效保持花牛苹果贮藏期间的生理品质。冷藏120 d，果实LOX酶活性峰值较同期对照降低了21.6%；PDC酶活性于冷藏180 d时达到最大，较同期对照低了51.5%。1-MCP 处理降低了AAT酶活性峰值，但并未推迟峰值的来临。

With Huaniu apple as test materials， the effects of 1-methylcyclopropene(1-MCP) treatment on fruit respiration rate， ethylene release rate and enzyme activity of aroma components during cold storage were studied. The results show that 1-MCP can significantly inhibit the respiration and ethylene production， delay the peak of respiration and ethylene release；at the same time， it can inhibit the enzyme activity related to aroma synthesis of Huaniu apple during cold storage， accordingly delay fruit ripening， and improve fruit storage quality. After 120 days of cold storage， the peak value of LOX enzyme activity in fruit decreased by 21.6% compared with the control over the same period， PDC enzyme activity reached the maximum at 180 days after cold storage， which was 51.5% lower than that of the same period in the control；1-MCP treatment reduced the peak activity of AAT， but did not delay the advent of the peak.

S661.1

国家自然科学基金项目(31160345)；甘肃省农业科学院果蔬贮藏保鲜与精深加工科研创新团队建设项目(2014GAAS03)。