Studies On The Regulation And Mechanism Of 1-methylcyclopropene (1-MCP) On The Ripening And Softening Of Postharvest Kiwifruit

The compound 1-methylcyclopropene (1-MCP), an effective alternative to STS, has been added to list of options for extending the shelf life and quality of plant products. Not only the use of 1-MCP promises to advance the commercial agriculture, but also using 1 -MCP in research programs promises to advance our understanding and provide new insights into plant postharvest progresses.To clarify the regulation and mechanism of 1-MCP on the ripening and softening of postharvest kiwifruit (Actinnida deliciosa cv. Bruno), some of kiwifruit was treated on 0.1μl/L, 1.0μl/L, 10μl/L and 50μl/L for 12 hours, then ripening and softening at 20℃, the other was treated respectively on 0.1μl/L and 50μl/L for 12 hours then stored at 0℃ for 15, 30, 45 days. We test the shelf life of the one that be stored at 0℃ for 30 days. The results were summarized below:1. All the concentration we treated on the kiwifruit effectively slowed the ripening and softening of posthaverst kiwifruit, as well as the climacteric of ethylene. There is no notable differences on delaying the softening of kiwifruit among the four concentration, however, the 50 μl/L treatment concentration did the best in affecting the activity of AGO, ACS , LOX and the production rate of O2.-, so we regarded it as the best concentration of our research.2. The kiwifruit, which was treated by different concentration of 1-MCP, undergoes softening and ripening at 1℃. Nevertheless, the biosynthesis of endogeneous ethylene still is kept at extraordinarily low level. During the shelf life, the kiwifruit was first treated with 0.1μl/L and 50μl/L 1-MCP at 20℃ and was followed by storing 30 days at 1℃. We found the different effects on the ethylene production. The 0.1 μl/L 1-MCP treatment enhances the ethylene production and activate of ACS, while the 50 ul/L 1-MCP treatment can effectively inhibit ethylene production and activate of ACS. On the other hand,the two concentration treatment inhibited the activity of AGO, LOX and the production rate of O2- , and 50 μl/L treatment concentration did the better in affecting. It showed that the mechanism of delaying softening and ripening of kiwifruit treated by 0.1 μl/L and 50 ul/L 1-MCP is not the same.