1-MCP对‘绿宝石’梨采后成熟衰老期间H_2O_2含量及其相关酶活性的影响  

Effect of 1-MCP on the content of H_2O_2 and activities of its relative enzymes in 'Lübaoshi' pear during ripening and senescence

作　　者：孟坤[1] 董宇[1,2] 刘立芹[1,2] 关军锋[1] 

机构地区：[1]河北农林科学院遗传生理研究所,河北石家庄050051 [2]河北师范大学生命科学学院,河北石家庄050016

出　　处：《河北农业大学学报》2011年第5期27-31,共5页Journal of Hebei Agricultural University

基　　金：现代梨产业技术体系建设专项(nycytx-29-19)资助

摘　　要：为探讨1-甲基环丙烯(1-MCP)对梨果实采后成熟衰老过程中过氧化氢(H2O2)代谢的作用,试验以‘绿宝石’梨为材料,用1.0μL/L 1-MCP密封处理24 h,空气密封为对照,研究1-MCP对‘绿宝石’梨室温(25±2)℃贮藏过程中果实硬度、可溶性固形物含量(SSC)、呼吸速率、H2O2含量、抗氧化酶活性[超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和抗坏血酸过氧化物酶(APX)]以及丙二醛(MDA)含量的影响。结果表明:1-MCP处理可延缓‘绿宝石’梨果实硬度的下降,抑制H2O2积累,提高SOD和CAT酶活性,降低呼吸速率、APX酶活性和MDA含量。说明梨果实成熟衰老与H2O2积累和膜脂过氧化作用加快有关,1-MCP抑制了上述变化而延缓衰老。In order to evaluate the effect of 1-methylcyclopropene（1-MCP） on the metabolism of hydrogen peroxide（H2O2） in postharvest fruit during ripening and senescence,＇Lübaoshi＇ pears were used as experimental materials.In this study,one group fruits were treated with 1.0 μL/L 1-MCP at room temperature（25±2） ℃,the control fruits were held at identical temperature.Effects of 1-MCP on flesh firmness,SSC,respiration rate,hydrogen peroxide（H2O2） content,activity of antioxidant enzymes（SOD,CAT and APX） and MDA content were investigated.The results showed that 1-MCP treatment delayed the softening of ＇Lübaoshi＇ pear,inhibited H2O2 accumulation,enhanced the activity of SOD and CAT,decreased respiratory rate,activity of APX and MDA content in flesh of pear.Thus,these results suggest that the pear fruit ripening and senescence are related to the H2O2 accumulation and accelerated lipid peroxidation,and 1-MCP can inhibit the changes and delay the pear senescence.

关 键 词：'绿宝石’梨 1-MCP H2O2 抗氧化酶 

分 类 号：S661.2[农业科学—果树学]