为改善‘雪花’梨的贮藏品质，延长货架期，使用1-甲基环丙烯（1-MCP）处理采后‘雪花’梨果实，对冷藏后货架期间果实品质和生理生化指标进行分析。结果表明，1-MCP处理（0.5、1.0 μL/L）能保持货架期间‘雪花’梨较高的硬度和可滴定酸含量，对果实可溶性固形物和可溶性糖含量的影响不显著；并明显降低果实的呼吸速率和乙烯释放速率，抑制水溶性果胶含量增高以及CDTA溶性和Na2CO3溶性果胶含量下降；还明显减少冷藏270 d后货架期黑心褐变发生，降低果心的可溶性酚含量和多酚氧化酶（PPO）活性，提高其过氧化物酶（POD）活性，但对果心的超氧化物歧化酶（SOD）和过氧化氢酶（CAT）的活性无显著影响。上述结果中以1.0 μL/L浓度的1-MCP处理效果较为明显，有利于‘雪花’梨货架期品质维持。

‘Xuehua’ pears were treated with 1-methylcyclopropene (1-MCP) after harvest to improve their storage quality and to extend their shelf life. Physio-biochemical indices of the fruits were investigated after cold storage. Treatment of ‘Xuehua’ pears with 0.5 and 1.0 μL/L 1-MCP maintained their firmness and titratable acid content but did not exert any significant effect on total soluble solid and sugar contents after cold storage. Further, treatment of the fruits with 1-MCP markedly decreased their respiration and ethylene production rates, inhibited the increase in water-soluble pectin content, and decreased cyclohexanediamine tetraacetic acid- and Na2CO3-soluble pectin content in the pulp of the fruits after cold storage. In addition, 1-MCP treatment markedly decreased core browning index, soluble phenol content, and polyphenol oxidase activity and increased peroxidase activity after cold storage of the fruits for 270 days. However, 1-MCP treatment did not significantly affect superoxide dismutase and catalase activities in the core tissue of the fruits after cold storage. These effects were more apparent after treatment with 1.0 μL/L 1-MCP, suggesting that this concentration could be used to maintain the quality of ‘Xuehua’ pears during cold storage.

国家梨产业技术体系建设资助项目（CARS-29-20）