1-MCP、DPA对砀山酥梨冷藏期间抗氧化能力的影响及与黑皮病发病的关系  

The effects of 1-MCP and DPA treatments on antioxidant activity of‘Dangshansuli'pear and their relationship with superficial scald development during cold storage

作　　者：徐晓燕[1] 惠伟[1] 

机构地区：[1]陕西师范大学生命科学学院,陕西西安710119

出　　处：《陕西师范大学学报（自然科学版）》2015年第2期103-108,共6页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：国家农业科技成果转化资金项目(2013GB23600662);陕西省科技攻关项目(2012NKC01-22)

摘　　要：以砀山酥梨为试材,分别采用1.0μL/L 1-甲基环丙烯(1-MCP)和2 000μL/L的二苯胺(DPA)溶液处理,对冷藏期间果皮抗氧化能力及梨黑皮病的发病情况进行研究。结果表明:1.0μL/L 1-MCP和2 000μL/L DPA处理均能显著提高冷藏过程中梨果皮SOD、POD的活性,增强果实的抗氧化性,并抑制果实总酚、丙二醛(MDA)含量和多酚氧化酶(PPO)活性,保持细胞膜的完整性,极显著地抑制果实贮藏后期和货架期黑皮病的发生,其中以1.0μL/L 1-MCP效果最好。提高果皮的抗氧化能力是防止梨黑皮病发生的有效办法。An experiment was conducted to study the relationship between antioxidant activity of‘Dangshansuli’ pear and the superficial scald development during cold storage.The results showed that both 1.0 μL/L 1-methylcyclopropene （1-MCP）and 2 000 μL/L diphenylamine （DPA）treatments strengthened the activity of superoxide dismutase （SOD）and peroxidase （POD）and decreased total phenols,malondialdehyde （MDA）,polyphenoloxidase （PPO）activity and cell membrane permeability with remarkable antioxidation activity in the pear peel,the emer-gence of scald of pear was inhibited significantly in cold storage,the best of which is 1.0 μL/L 1-MCP.Improving antioxidant capacity of skin is an effective method to reduce the frequency and severity of scald in pear.

关 键 词：砀山酥梨 1-甲基环丙烯 二苯胺 抗氧化能力 黑皮病 

分 类 号：Q945.78[生物学—植物学]