1-MCP处理对花牛苹果虎皮病发生机理及控制效应研究  

Control and mechanism of superficial scald on ‘Huaniu'apples with 1- methylcyclopropene treatment

作　　者：吴小华[1] 颉敏华[1,2] 赵波[2] 王学喜[1] 陈柏[1] 

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 [2]甘肃农业大学园艺学院,甘肃兰州730070

出　　处：《食品工业科技》2015年第15期316-320,325,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31160345);现代农业产业技术体系建设专项(CARS-28);甘肃省农业科学院果蔬贮藏保鲜与精深加工科研创新团队建设项目(2014GAAS03)

摘　　要：以天水花牛苹果为实验材料,研究了1-甲基环丙烯(1-MCP)处理对花牛苹果在冷藏(0±0.5)℃及冷藏8个月后模拟货架10 d(25℃)期间虎皮病发生及相关生理生化指标的影响。结果表明:1-MCP处理可有效抑制苹果呼吸强度和乙烯释放量,推迟乙烯释放高峰的出现,降低α-法尼烯、共轭三烯含量,抑制α-法尼烯向共轭三烯的转化,同时1-MCP处理有效提高了花牛苹果果皮中内源抗氧化物质和总酚含量,抑制了多酚氧化酶(PPO)的活性,从而控制虎皮病的发生,降低了花牛苹果虎皮病的发病率和病情指数。The effect of 1- methylcyclopropene （1- MCP）on superficial scald and postharvest physiology of ‘ Huaniu＇ apples were investigated,with -MCP treatment in the cold storage（0 ± 0.5）℃ and Shelf 10 days after the cold strorage for 8 months （25%）.The results showed that： 1-MCP treatment could effectively decrease the respiration rate and the ethylene production, delaye the peak of ethylene,decrease the content of the a-farnesene and conjugated trienes,inhibite the conversion of a-farnesene to conjugated trienes;while 1-MCP treatment could also effectively improve the content of endogenous antioxidants and total phenol, inhibite the activity of polyphenoloxidase（ PPO）, so that 1-MCP controlled the incidence of superficial scald rate and reduced disease in ‘ Huaniu＇ apples.

关 键 词：1-MCP 花牛苹果 虎皮病 Α-法尼烯 共轭三烯 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]