采用不同浓度(0.5 mg/kg、1.0 mg/kg、1.5 mg/kg)的1-MCP对天汪1号苹果果实进行采后处理，置于0±0.5 ℃的冷藏室贮藏，贮藏期间测定苹果果实的硬度、酸度、可溶性固形物含量、Vc含量及测评鲜食品质。结果表明:1-MCP处理后，贮藏期果实的硬度、酸度、可溶性固形物含量及Vc含量均高于对照，且下降速率均低于对照。贮藏120 d时，果实饱满、失水少、无色斑、品质高。说明1-MCP处理能有效提高苹果的贮藏品质，但随1-MCP浓度的增加，表现出的贮藏效果的提高不明显。在冷藏条件下贮藏，1-MCP浓度以0.5 mg/kg为宜。

Using 1-MCP postharvest (0.5 mg/kg， 1.0 mg/kg， 1.5 mg/kg concentration) apple variety Tianwang 1， and then placed in a temperature of 0±0.5 ℃ freezer storage， storage period， acidity， hardness determination of soluble solids content of apple fruit， fresh food quality Vc content and evaluation. The result shows that after 1-MCP treatment， hardness， soluble acidity， preserved fruit solids content and Vc content are higher than the control， and the decrease rate is lower than the control， full of fruit， less water loss， no stains， high quality after 120 days. The result shows that 1-MCP treatment can effectively improve the storage quality of apples， but the storage effect of 1-MCP on the huaniu apple with the increase of the dose showed an increase in the effect is not obvious， stored under refrigerated conditions， the suitable for 0.5 mg/kg.

S661.1