以库尔勒香梨为实验原料，选用1.0 μL/L的1-甲基环丙烯（1-MCP）在25 ℃条件下进行熏蒸处理，以蒸馏水熏蒸作为对照组，将处理后的香梨果实放入常温贮藏库（22 ℃~25 ℃、RH 80%~85%）中贮藏。每隔5 d测定果实CAT（过氧化氢酶）、POD（过氧化物酶）、SOD（超氧化物歧化酶）活性、色度角、硬度、呼吸速率、细胞膜渗透率、MDA（丙二醛）含量、油渍化指数、蜡质含量。结果表明：在常温贮藏期间，与对照组相比，1-MCP处理可以保持香梨果实较高的CAT、POD、SOD活性；减缓了果实色度角、硬度的下降；延缓了果实呼吸速率、细胞膜渗透率、MDA含量的上升；抑制了果实油渍化指数、蜡质含量的上升。1-MCP处理组和对照组果实油渍化指数与蜡质含量呈极显著正相关，相关系数为0.948**、0.898**,果实CAT活性与呼吸速率的相关系数为0.846*、0.832*。说明1-MCP处理可以保持果实抗氧化酶的活性和品质，延缓果实衰老的进程。

Using Korla fragrant pear as raw material, 1.0 μL/L of 1-methylcyclopropene (1-MCP) treatment was used under the condition of 25 ℃ for fumigation processing, with distilled water as control group. After fragrant pear fruits were stored under the normal temperature library (22 ℃~25 ℃、RH 80%~85%), the fruit enzymes CAT (catalase), POD (peroxidase) and SOD (superoxide dismutase) activity, Hue-angle, firmness, respiration rate, cell membrane permeability, MDA (malondialdehyde) content, greasiness level and wax content were measured every 5 days. The results showed that 1-MCP treatment could maintain high CAT, POD and SOD activity of pear fruits compared with control; slow down the decrease of fruits Hue-angle and firmness; delay the increase of fruits respiration rate, cell membrane permeability and malondialdehyde content, inhibit the increase of greasiness level and wax content. The greasiness level of the 1-MCP treatment group and the control group showed a significant positive correlation with the wax content, and the correlation coefficient was 0.948** and 0.898**, respectively. The correlation coefficient between CAT activity and respiration rate of 1-MCP treatment group and control group was 0.846* and 0.832*, respectively. 1-MCP treatment can maintain the activity of antioxidant enzymes in fruits, maintain the quality of fruits, and delay the process of fruits senescence.

新疆自然科学基金项目（2015N012）；新疆自治区研究生科研创新项目（XJGRI2017071）；新疆农业大学与中国农业大学合作基金（2016D01A042）