不同浓度1-MCP对番茄采后生理及活性氧代谢的影响  

Effects of Different Concentrations of 1‐MCP on Postharvest Physiology and Reactive Oxygen Species Metabolism of Tomatoes

作　　者：易明玥 戚晨晨 陈国辉 刘晶玉 翟亚巍 王志鹏 王伟 李学文 YI Mingyue;QI Chenchen;CHEN Guohui;LIU Jingyu;ZHAI Yawei;WANG Zhipeng;WANG Wei;LI Xuewen(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China;Xinjiang Xinkang Agricultural Development Co.,Ltd.,Urumqi 830023,Xinjiang,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆新康农业发展公司,新疆乌鲁木齐830023

出　　处：《食品研究与开发》2025年第4期46-54,共9页Food Research and Development

基　　金：自治区重点研发计划项目(2022B02004-2)。

摘　　要：为探讨不同浓度1-甲基环丙烯(1-methylcyclopropene,1-MCP)在低温贮藏条件下对绿熟期番茄果实采后贮藏品质及活性氧代谢的影响,该研究以“天赐575”番茄为试材,采用浓度为0.5、1.0、1.5μL/L的1-MCP熏蒸24 h后放置在(12±1)℃条件下,定期测定番茄果实贮藏期间品质及活性氧代谢相关指标。结果表明,1-MCP处理显著减少番茄果实的失重率、硬度、抗坏血酸含量的下降(P<0.05),抑制叶绿素的降解,有效延缓采后绿熟期番茄成熟衰老的进程;同时1-MCP处理组可以有效提高超氧化物歧化酶的活性,显著减缓超氧阴离子的产生速率,抑制过氧化氢的生成、丙二醛含量的积累和细胞膜透性的上升。以上结果表明,在低温贮藏条件下,1-MCP处理可以有效调控番茄果实活性氧代谢,保持番茄采后贮藏品质。The effects of different concentrations of 1-methylcyclopropene(1-MCP)on the postharvest quality and reactive oxygen species metabolism of tomatoes harvested at the green mature stage and stored at low tem-peratures were studied.The fruits of the tomato variety′Tianci 575′were fumigated with 0.5,1.0,1.5μL/L 1-MCP for 24 h and then placed at(12±1)℃.The quality and reactive oxygen metabolism indexes of tomatoes during storage were measured regularly.The results showed that 1-MCP significantly reduced the weight loss rate,attenuated the decreases in hardness and vitamin C content(P<0.05),inhibited the degradation of chloro-phyll,and delayed the ripening and senescence of tomatoes harvested at the green mature stage.At the same time,1-MCP increased the activity of superoxide dismutase,slowed down the production of superoxide anion,and inhibited the formation of hydrogen peroxide,the accumulation of malondialdehyde,and the increase of cell membrane permeability.The above results showed that 1-MCP regulated the metabolism of reactive oxygen species and maintained the postharvest quality of tomatoes stored at low temperatures.

关 键 词：番茄 1-甲基环丙烯 低温 采后品质 活性氧代谢 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]