目的 研究1-甲基环丙烯（1-MCP）结合生物保鲜剂处理对贵长猕猴桃后熟品质及相关酶活性的影响。方法 以“贵长”猕猴桃为实验材料，采用3种处理方法（1-MCP； 1-MCP+乳酸链球菌素（Nisin）；1-MCP+纳他霉素（Nata））对贵长猕猴桃进行常温(20±1)℃货架期保鲜研究，并与对照组（CK）相比较，研究不同处理方法对贵长猕猴桃生理品质变化特性的影响。结果 采用1-MCP结合生物保鲜剂的处理方法能够延缓贵长猕猴桃的生理代谢水平，推迟果实的衰老进程。其中1-MCP结合纳他霉素处理方法有利于延缓果实腐烂率的上升，降低果实丙二醛（MDA）含量、呼吸强度和乙烯生成速率，抑制贵长猕猴桃硬度、Vc含量和还原糖含量的下降，促进果实固酸比的下降，保持果实超氧化物歧化酶（SOD）、多聚半乳糖醛酸酶（PG）和过氧化物酶（POD）的活性。结论 采用1-MCP结合纳他霉素的处理方法对贵长猕猴桃后熟品质的影响最显著，能够降低果实货架期间的代谢水平，维持贵长猕猴桃的后熟品质。

The work aims to study the effect of 1-methylcyclopropylene (1-MCP) and bio-preservatives on the af-ter-ripening quality and related enzyme activities of Guichang actinidia chinensis. With "Guichang" actinidia chinensis as research material, three treatments (1-MCP; 1-MCP+Nisin; 1-MCP+Nata) and CK were used to preserve Guichang actinidia chinensis at (20±1)℃ during its shelf life, and the effects of different treatment methods on the variation characteristics of physiological quality of Guichang actinidia chinensis were studied. 1-MCP and bio-preservatives could delay the physiological metabolism level of Guichang actinidia chinensis and postpone the aging process of fruit. The combination of 1-MCP and natamycin was beneficial to postponing the increase of fruit rot rate, reducing the malondialdehyde (MDA) content, respiration intensity and ethylene production rate, inhibiting the decline of firmness, vitamin C content and reducing sugar content of Guichang actinidia chinensis, promoting the decrease of fruit ratio of sugar to acid, and maintaining the activities of superoxide dismutase (SOD), polygalacturonase (PG) and peroxidase (POD). The effect of 1-MCP and natamycin on the after-ripening quality of Guichang actinidia chinensis is the most significant, which can reduce the metabolic level during shelf life and maintain the after-ripening quality of Guichang actinidia chinensis.