1-MCP对不同成熟度粉红女士苹果贮藏生理和品质的影响  

Effects of 1-MCP treatment on postharvest physiology and storage quality of Pink Lady apple with different maturity

作　　者：郭燕[1] 马书尚[1] 朱玉涵[1] 赵刚[1] 

机构地区：[1]西北农林科技大学生命科学学院,陕西杨凌712100

出　　处：《果树学报》2007年第4期415-420,共6页Journal of Fruit Science

基　　金：国家十五科技攻关项目(2004BA516A10);美国罗门哈斯中国公司资助

摘　　要：以粉红女士苹果为试材,研究了1-MCP对不同成熟度果实贮藏生理的影响。结果表明,用0.5μL/L的1-MCP在20℃下处理粉红女士苹果24h,显著降低果实在0℃贮藏期间呼吸速率、乙烯释放速率和ACC氧化酶活性,延缓果实硬度和可滴定酸含量下降。虽然不同成熟度的果实呼吸高峰和乙烯释放速率到达平台期的时间不同,但1-MCP处理对不同成熟度果实品质的影响无明显差异。SDS-PAGE分析表明粉红女士苹果在贮藏过程中出现了分子质量分别为37.1、18.0、16.6ku的3条特异性蛋白条带,1-MCP处理显著抑制特异蛋白表达,延缓特异蛋白出现的时间。The effects of 1-MCP on post-harvest physiology of Pink Lady apples with different maturity were studied. The results showed that 1- MCP treatment （0.5μL/L at 20 ℃ for 24 h） significantly inhibite.d the respiration, ethylene （C2H4） production and ACO （ACC oxidase） activity , and slowed down the decrease in the flesh firmness and titratable acidity of fruits during storage at 0 ℃ . Some differences in the respiratory and ethylene peaks of fruits picked at three harvest dates were found. However there was no difference in the effects of 1 -MCP on storage quality of fruits harvested at 3 different mature stages. SDS-PAGE analysis showed that 1-MCP treatment delayed the appearance of 37.1,18.0,16.6 ku proteins which synthesized during storage at 0 ℃.

关 键 词：苹果 1-MCP 乙烯 ACC氧化酶 蛋白质 

分 类 号：S661.1[农业科学—果树学]