使用1-MCP1-甲基环丙烯对砀山酥梨进行保鲜试验研究。结果表明,1-MCP可以明显地延缓砀山酥梨的后熟和衰老,能较好地保持果实在贮藏过程中的外观质量和风味。3个1-MCP处理浓度的综合贮藏效果没有明显的差异,但1-MCP处理的果实,在货架期腐烂率明显增加,其原因有待进一步深入观察。 Preservation experiment of Dangshan Pear with 1-MCP1-methylcyclopropene. The results showed that 1-MCP could obviously delay the ripening and senescence of Dangshansu pear and better maintain the appearance quality and flavor of the fruit during storage. There was no significant difference in the comprehensive storage efficiency of the three 1-MCP treatments, but the decay rate of 1-MCP treated fruits obviously increased during the shelf-life. The reason for further observation is needed.