早熟苹果货架期很短，极不耐贮藏。本研究以冀苹3号、6-25、4-25和嘎拉4个早熟苹果品种（系）为材料，分析了1-甲基环丙烯（1-methylcyclopropene, 1-MCP）处理对苹果果实在常温贮藏（25 ℃）条件下呼吸速率、乙烯生成速率及果实品质的变化。与对照相比，1-MCP处理能够显著降低果实呼吸速率，减少乙烯释放，延缓果实硬度下降，保持较高的可溶性固形物含量（冀苹3号除外）与可滴定酸含量。进一步研究表明，1-MCP处理较对照可显著降低冀平3号和6-25苹果贮藏期间果肉褐变，经过14 d贮藏，1-MCP处理的冀平3号和6-25苹果果肉褐变发病率分别为0和17.78%，显著低于对照（冀平3号CK为87.78%、6-25 CK为90.48%）。但1-MCP处理对4个早熟苹果品种腐烂无显著影响。由此可见，1-MCP处理能够有效延缓早熟苹果的成熟衰老进程，保持果实内在品质，进而有效改善了早熟苹果常温贮藏期保鲜效果，延长了货架期。

Early-maturing apple cultivars have a short shelf-life and can’t be stored long. In this study, four early-maturing apple cultivars (lines), ‘Jiping 3’, ‘6-25’, ‘4-25’ and ‘Gala’, were used as the research fruits. The effects of 1-methylcyclopropene (1-MCP) treatment on the respiration rate, ethylene production rate and fruit quality of the early maturing apples stored at ambient temperature (25 ℃) were investigated. Compared with the control group, 1-MCP treatment effectively inhibited the rate of respiration, reduced the release of ethylene, delayed the decrease of fruit firmness, and maintained the soluble solid content (except for the Jiping 3) and titratable acid content. Further studies revealed that 1-MCP treatment reduced significantly the flesh browning in ‘Jiping3’ and ‘6-25’ apples, compared with the control group. After 14 days of storage, the incidence of flesh browning in the 1-MCP-treated ‘Jiping3’ and ‘6-25’ fruits were zero and only 17.78%, respectively, which were significantly lower than that for the control group (‘Jiping3’CK: 87.87%; ‘6-25’CK: 90.48%). However, 1-MCP treatment had no significant effect on the decay of four early-maturing apple varieties. Thus, the 1-MCP treatment can effectively delay the ripening and aging process of early-maturing apples, maintain their fruit quality, delay the fruit ripening and senescence, thereby effectively improving the preservation of the early-maturing apples stored at ambient temperature and prolonging the shelf life.

河北省现代农业产业技术体系（HBCT 2018100207）；河北省农林科学院创新工程项目（2019-2-01）