Results indicated that 1-MCP treatment significantly remained the firmness and delayed the decline in both total soluble solids and titratable acid at the later storage.

• 结果表明1-MCP能明显延缓果实后熟和衰老,较好的保持果实硬度,并能延缓鸭梨贮藏后期可溶性固形物和可滴定酸的下降。