冷藏后不同处理对1-MCP处理南果梨酯类物质及乙烯合成关键酶的影响  

Effects of Different Treatments on the Content of Esters and the Key Enzymes for Ethylene Synthesis in Refrigerated Nanguo Pear Pretreated with 1-MCP

作　　者：张丽萍[1] 纪淑娟[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2013年第24期285-288,共4页Food Science

基　　金："十二五"国家科技支撑计划重点项目(2012BAD38B07);国家农业科技成果转化资金项目(2012GB2B000085)

摘　　要：研究1-MCP处理的南果梨冷藏3个月后,乙烯利、水杨酸和茉莉酸甲酯处理对果实常温货架期间酯类物质和1-氨基环丙酸-1-羧酸合成酶(ACS)以及1-氨基环丙酸-1-羧酸氧化酶(ACO)变化的影响。结果表明:经过乙烯利处理的果实丁酸己酯、乙酸庚酯、乙酸乙酯、丁酸乙酯、己酸乙酯、己酸己酯、乙酸己酯的相对含量均明显高于对照果实;比较3种不同处理果实中ACS和ACO酶活性发现,乙烯利处理的果实ACS酶活性极显著高于对照果实,水杨酸处理果实ACS酶活性显著高于对照果实,而茉莉酸甲酯处理对果实的ACS酶活性无显著影响;乙烯利、水杨酸、茉莉酸甲酯3种处理果实ACO活性与对照差异不显著。由此可知,经1-MCP处理的南果梨冷藏后用乙烯利进行复醒处理可有效提高ACS酶活性,从而提高果实的酯类物质相对含量,使果实表现出浓郁的香气。After 1-MCP pretreatment and subsequent refrigerated storage for 3 months, Nanguo pear fruits （Pyrus ussuriensis Maxim） were immediately treated with either ethephon, salicylic acid or methyl jasmonate （MeJA） to investigate their effects on the content of esters and the activities of 1-amino cyclopropane-l-carboxylic acid syntheses （ACS） and 1-aminocyclopr opane-l-carboxylic acid oxidase （ACO） during shelf-life storage at ambient temperature. Results showed that the relative contents of ethyl acetate, butanoic acid ethyl ester, hexanoic acid ethyl ester, acetic acid hexyl ester, hexanoic acid hexyl ester, butanoic acid hexyl ester, and acetic acid heptyl ester in the fruit treated with ethephon were significantly higher than those in the control fruit. ACS activity in the fruits treated with respectively ethephon and salicylic acid were significantly higher than that in the control fruit whereas MeJA had no obvious effects on ACS activity. The effects of ethephon, salicylic acid and MeJA on ACO activity were not significant compared to the control fruit. Based on the results of this experiment, it can be seen that the treatment with ethephon can effectively increase ACS activity and ester contents in Nanguo pear pre-treated with 1-MCP and stored for 3 months, leading to heavier aroma of the fruit.

关 键 词：南果梨 乙烯利 水杨酸 茉莉酸甲酯 香气 1-氨基环丙酸-1-羧酸合成酶 1-氨基环丙酸-1-羧酸氧化酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS255.1[轻工技术与工程—食品科学与工程]