1-甲基环丙烯处理导致跃变型果实成熟障碍影响的研究进展  

Research advances of effects of 1-methylcyclopropene on fruit ripening obstacle

作　　者：杨爽 谢鸿林 郑现容 陈安均[1] 李萍 赵迅 刘兴艳[1] YANG Shuang;XIE Honglin;ZHENG Xianrong;CHEN Anjun;LI Ping;ZHAO Xun;LIU Xingyan(School of Food Science,Sichuan Agricultural University,Yaan 625014,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品与发酵工业》2024年第17期387-393,共7页Food and Fermentation Industries

基　　金：川渝地区优势果蔬冷链贮运关键技术研究与示范项目(2021YFQ0071)。

摘　　要：1-甲基环丙烯(1-methylcyclopropene,1-MCP)是一种新型乙烯作用抑制剂,通过与乙烯竞争乙烯受体来阻断内源乙烯信号传导进而抑制乙烯的生物合成,为乙烯敏感型果实采后贮藏保鲜提供了新的保鲜思路和技术手段,并取得了显著的保鲜效果。然而近年来因1-MCP使用不当甚至滥用,造成果实无法正常成熟的现象频频发生,极大影响了果实的食用品质。该文从软化异常、香气形成受抑、色泽不均3个重要方面概述了1-MCP导致水果成熟障碍的具体表现,综述了1-MCP造成果实成熟障碍的影响因素,讨论了目前针对1-MCP造成果实成熟障碍的解决措施,以期为1-MCP在实际生产实践中的合理应用提供一定的参考。1-methylcyclopropene(1-MCP)is a novel ethylene inhibitor,which can block endogenous ethylene signal transduction and inhibit ethylene biosynthesis by competing with ethylene for ethylene receptors,it provides a new way of thinking and technology for the storage of ethylene-sensitive fruits,and achieved remarkable effect.However,in recent years,1-MCP has often been used improperly and even abused,which results in the abnormal ripening of fruits and greatly affects the edible quality of fruits.In this paper,the specific manifestations of fruit ripening obstacle caused by 1-MCP were summarized from three aspects,including abnormal softening,inhibition of aroma formation,and discoloration,the influencing factors of fruit ripening obstacle caused by 1-MCP were summarized to provide some references for the application of 1-MCP in practical production,and the measures to solve the problems of fruit ripening caused by 1-MCP were discussed.

关 键 词：1-甲基环丙烯(1-MCP) 果蔬保鲜 成熟障碍 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]