1-甲基环丙烯对猕猴桃贮藏品质和蛋白质组分的影响  

Effects of 1-methylcyclopropene on storage quality and protein composition in kiwifruit

作　　者：唐燕[1] 杜光源[1] 马书尚[1] 张继澍[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：《西北农林科技大学学报（自然科学版）》2008年第9期151-155,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：美国罗门哈斯中国公司资助项目

摘　　要：【目的】研究了室温贮藏条件下1-甲基环丙烯(1-MCP)对猕猴桃果实呼吸、乙烯释放、贮藏品质和蛋白质组分变化的影响,为研究1-MCP在猕猴桃商业贮藏中的应用及1-MCP的作用机理提供理论依据。【方法】以‘秦美’和‘海沃德’猕猴桃为试材,研究了1-MCP在室温((20±1)℃)贮藏条件下对果实呼吸速率、乙烯释放速率、果实硬度、可滴定酸含量、可溶性固形物含量及可溶性总蛋白组分的影响。【结果】0.1μL/L 1-MCP处理能降低猕猴桃果实的呼吸速率和乙烯释放速率,抑制果实软化,延缓可滴定酸含量的下降,增加可溶性固形物含量;随着贮藏时间的延长,有特异蛋白条带出现,1-MCP处理对‘秦美’猕猴桃19.0 ku特异蛋白条带有抑制作用。【结论】1-MCP处理能延缓猕猴桃果实的衰老进程。两个猕猴桃品种相比,‘海沃德’猕猴桃产生的乙烯远低于‘秦美’猕猴桃,乙烯高峰出现也晚,果实的软化进程也较‘秦美’猕猴桃慢。[Objective] The purpose of the paper is to investigate the effects of 1-methylcyclopropene on storage quality and protein composition in kiwifruit. [Method] ‘Qinmei＇and ‘Hayward＇ kiwifruits treated with 0.1μL/L 1-methylcyclopropene （1-MCP） were stored at room temperature（（20±1）℃）. The effects of 1-MCP on respiration rates, C2H4 production, flesh firmness, titratable acid, total soluble solids, as well as the change in protein composition were investigated during storage. [Result] 1-MCP inhibited significantly respiration rates and C2H4 production of stored ‘Qinmei’ and ‘Hayward’ kiwifruits. 1-MCP significantly slowed down flesh softening and the reduction of titratable acid. Compared with ‘Qinmei’,the respiration and ethylene production rate of ‘Hayward’ kiwifruit were far lower at room temperature,producing much less C2H4 and the peaks of C2H4 appeared later. SDS-PAGE analysis indicated that a 19.0 ku protein band appeared in ‘Qinmei＇ kiwifruit after 3-week storage and 1-MCP inhibited the appearance of this band. [Conclusion] The senescence process of kiwifruits was delayed by 1-MCP treatment. Compared with ‘Oinmei＇ kiwifruit,‘Hayward＇ produced much less C2H4 and the peaks of C2H4 appeared later. This might result in slower softening of ‘Hayward＇ kiwifruit.

关 键 词：1-MCP 贮藏品质 猕猴桃 呼吸速率 乙烯 蛋白蛋组分 

分 类 号：S663.409.3[农业科学—果树学]