1-甲基环丙烯处理对采后杨桃果实软化和细胞壁代谢的影响  

Effect of 1-methylcyclopropene(1-MCP) on Softening and Cell Wall Metabolism of Harvested Averrhoa carambola Fruits

作　　者：陈艺晖[1] 张华[1] 林河通[1] 林艺芬[1] 林媛[1] 

机构地区：[1]福建农林大学食品科学学院,农产品产后技术研究所,福州350002

出　　处：《热带亚热带植物学报》2013年第6期566-571,共6页Journal of Tropical and Subtropical Botany

基　　金：国家科技支撑计划专项(2007BAD07B06);福建省高等学校新世纪优秀人才支持计划资助(闽教科[2007]20号);福建农林大学金山学院青年教师科研项目(020505)资助

摘　　要：为探讨1-甲基环丙烯(1-MCP)延缓采后杨桃果实软化的作用机理,用0.6μL L–11-MCP处理‘香蜜’甜杨桃(Averrhoa carambola‘Xiangmi’),对在(15±1)℃、相对湿度90%下贮藏的果实软化和细胞壁代谢的影响进行研究。结果表明:与对照果实相比,1-MCP处理可保持较高的杨桃果实硬度,有效降低果胶酯酶(PE)、多聚半乳糖醛酸酶(PG)、纤维素酶等细胞壁降解酶活性,延缓原果胶、纤维素、半纤维素含量的下降和水溶性果胶含量的增加。因此,0.6μL L–11-MCP处理能有效控制采后‘香蜜’甜杨桃果实的软化进程,延长果实保鲜期。In order to understand the mechanism of 1-methylcyclopropene （1-MCP） delaying softening of harvested Averrhoa carambola fruits, the effect of 0.6 ~tL L-1 1-MCP on softening and cell wall metabolism of harvested A. carambola ＇Xiangmi＇ fruits during storage at （15 ＋ 1）C and 90% relative humidity were studied. The results showed that, compared with the control fruits, 1-MCP treatment could keep high fruit firmness, obviously inhibit activities of cell wall-degrading enzymes, such as pectinesterase （PE）, polygalacturonase （PG） and cellulase, retard the decrease of contents ofprotopectin, cellulose and hemicellulose, and meanwhile delay the increase of water soluble pectin content. Therefore, it could be concluded that 0.6 ~tL L-1 1-MCP treatment could effectively control fruit softening process of harvested A. carambola ＇Xiangmi＇ fruits, and prolong fruit storage life.

关 键 词：杨桃 果实 软化 细胞壁代谢 1-甲基环丙烯 保鲜期 

分 类 号：S667.9[农业科学—果树学]