目的 研究1-甲基环丙烯（1-Methylcyclopropene，1-MCP）和乙烯吸收剂（Ethylene Absorbents，EA）处理对小白杏采后贮藏品质的影响。方法 以小白杏为试材，无处理作为对照（CK），研究1-MCP、EA和1-MCP+EA处理对小白杏冷藏（0 ℃±0.5 ℃、相对湿度80%~90%）期间果实的气味、滋味、可溶性固形物、可滴定酸、色泽、硬度、呼吸强度、乙烯释放量、相对电导率、质量损失率、抗坏血酸和总酚含量的影响。结果 相比1-MCP和EA单独处理，1-MCP+EA处理可有效延缓果实硬度、抗坏血酸和总酚含量的下降，以及可溶性固形物与可滴定酸的积累和转化，同时抑制果实呼吸强度、乙烯释放量和质量损失率的上升，在冷藏21~35 d时显著延缓气味和滋味的劣变。结论 1-MCP+EA处理在小白杏采后保鲜上效果突出，有效维持了果实风味和品质，在水果保鲜方面展现出广阔的市场应用前景。

The work aims to study the effects of 1-Methylcyclopropene (1-MCP) and ethylene absorbents (EA) on the postharvest storage quality of Prunus armeniaca L.. Prunus armeniaca L. was used as the test material and untreated one was used as the control (CK). The effects of 1-MCP, EA and 1-MCP+EA treatments on the odor, taste, soluble solid, titrable acid, color, hardness, respiratory intensity, ethylene release, relative conductivity, weight loss, ascorbic acid and total phenol contents of Prunus armeniaca L. during cold storage (0 ℃±0.5 ℃, relative humidity 80%-90%) were studied. Compared with 1-MCP and EA alone, 1-MCP+EA treatment could effectively delay the decline of fruit hardness, ascorbic acid and total phenol content, as well as the accumulation and transformation of soluble solid and titrable acid, inhibit the increase of respiratory intensity, ethylene release and weight loss rate, and significantly delay the odor and taste deterioration after 21-35 days of cold storage. 1-MCP+EA treatment has an outstanding effect on postharcrop preservation, which can effectively maintain fruit flavor and quality, and has a broad market application prospect in fruit preservation.