1-MCP对黄花梨冷藏品质和抗氧化特性的影响  

Influence of 1-MCP treatment on the quality and antioxidative properties in cold stored ‘huanghua’ pear fruit

作　　者：千春录[1] 何志平[2] 林菊[3] 米红波[1] 赵宇瑛[4] 茅林春[1] 

机构地区：[1]浙江大学食品科学与营养系,浙江杭州310058 [2]浙江农林大学食品科学与工程系,浙江临安311300 [3]江西农业大学食品工程系,江西南昌330000 [4]长江大学园艺系,湖北荆州434025

出　　处：《食品工业科技》2012年第21期326-330,共5页Science and Technology of Food Industry

基　　金：浙江省科技计划项目(2009C12031)

摘　　要：为探讨1-MCP处理对黄花梨冷藏品质及氧化还原水平的作用,黄花梨果实采后先经1μL/L的1-MCP处理12h,再在1℃下贮藏120d,随后20℃存放7d,监测果实硬度、可溶性固形物、失重率、电导率、丙二醛(MDA)含量、超氧阴离子(O-2·)生成速率、可溶性蛋白含量和抗氧化酶活性的变化。结果显示,1-MCP处理可显著抑制果实可溶性蛋白分解,提高超氧化物歧化酶(SOD)和过氧化物酶(POD)的活性,促进过氧化氢酶(CAT)活性下降,降低MDA含量和O-2·生成速率,同时可延缓失重率和电导率上升,保持果实硬度,抑制可溶性固形物含量上升。本研究表明,贮前1-MCP处理可延缓黄花梨果实的衰老变质,其作用与较高的抗氧化水平有关。Postharvest ＇ Huanghua＇ pear fruit was treated with 1 μL/L 1-MCP for 12h, and then stored at 1 ℃ for 120d followed by ripening at 20℃ for 7d.Fruit firmness, soluble solid content,weight loss rate,electrolyte leakage, M DA content, superoxide anion radical（ O2-·）production rate,soluble protein content and activity of antioxidative enzymes were determined to investigate the effect of 1-MCP treatment on the quality and antioxidative levels in fruit.Results showed that fruit firmness,soluble protein content, and activities of SOD, POD in 1-MCP treated fruit were higher than control fruit,while soluble solid content, weight loss rate, electrolyte leakage, MDA content and O2-· production rate,CAT activity were lower.These results indicated that 1-MCP treatment improved quality of ＇ Huanghua＇ pear after storage,which might be related to the enhancement of activities of antioxidative enzymes and the reduction of active oxygen accumulation.

关 键 词：黄花梨 1-甲基环丙烯(1-MCP)处理 冷藏 衰老 抗氧化活性 

分 类 号：TS205.7[轻工技术与工程—食品科学]