目的 探究1-MCP熏蒸处理对软枣猕猴桃品质及抗氧化特性的影响。方法 实验使用0.8 μL/L的1-MCP熏蒸处理软枣猕猴桃24 h，测定果实贮藏期间的颜色、总酚含量、类黄酮含量、MDA含量、相对电导率及抗氧化能力等多项指标。结果 采用0.8 μL/L的1-MCP进行熏蒸处理能显著抑制软枣猕猴桃颜色饱和度和叶绿素含量的下降，维持总酚和类黄酮含量，延缓软枣猕猴桃果实的PPO活性、相对电导率和MDA含量的上升，保持较高的ABTS自由基清除能力及总抗氧化能力。结论 采用0.8 μL/L的1-MCP进行熏蒸处理可以有效保持软枣猕猴桃的营养价值，增强抗氧化能力，减缓果实衰老，延长其货架期。

The work aims to study influences of 1-MCP fumigation on quality and oxidation resistance of actinidia arguta fruit. Actinidia arguta fruits were fumigated with 0.8 μL/L of 1-methylcyclopropene (1-MCP) for 24 h. The color, total phenols, flavonoid, MDA content, relative conductivity and oxidation resistance of the fruit were determined. The results showed that fumigation with 0.8 μL/L of 1-MCP significantly inhibited the decline of color saturation and chlorophyll content in actinidia arguta, maintained the content of total phenols and flavonoid, delayed the increase of PPO activity, MDA content and relative conductivity. Furthermore, 1-MCP fumigation treatment group showed a higher level of ABTS free radicals scavenging capacity and total antioxidant capacity. It is concluded that fumigation with 0.8 μL/L of 1-MCP can effectively maintain the nutritional value of actinidia arguta, enhance the antioxidant capacity, retarded the senescence and prolonged the shelf-life of fruit.