1-MCP对果蔬保鲜机制的影响及研究进展  

Influence and research progress on the freshness preservation mechanisms of 1-methylcyclopropene(1-MCP)for fruits and vegetables

作　　者：曾硕 李峰 ZENG Shuo;LI Feng(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《中国食品添加剂》2025年第4期159-171,共13页China Food Additives

基　　金：2023年天池英才引进计划-青年博士(2223RSTTCYC)。

摘　　要：作为全球主要的果蔬生产国,我国高度重视农产品中的果蔬保鲜技术,1-甲基环丙烯(1-methylcyclopropene,1-MCP)有结构简单、无毒的特点且能抑制乙烯而被广泛用于延长果蔬的保鲜期。本文深入介绍了1-MCP的化学特性、发展历程及其对果蔬保鲜作用的机理。如1-MCP通过在分子层面阻断乙烯信号的传递,抑制乙烯合成的关键酶,如乙烯ACC合成酶、ACC氧化酶,以及氧化还原酶等,从而实现对保鲜效果的控制作用。总结了近年来1-MCP与其他保鲜方法结合使用的情况,并比较了单独使用与联合使用的效果及优缺点。概况了1-MCP在商业应用中面临的主要挑战,如对不同类型水果不同成熟阶段的影响成熟度并不一致、1-MCP冷藏后常绿等。并对1-MCP的未来发展提出了展望,旨在为推动我国果蔬产业的持续进步提供理论依据。As a leading global producer of fruits and vegetables,China places significant emphasis on preservation technology for agricultural products.1-methylcyclopropene(1-MCP),renowned for its simple structure,non-toxicity,and ethylene-inhibiting properties,is extensively utilized to prolong the shelf life of fruits and vegetables.This paper offered a comprehensive overview of the chemical properties,development history,and mechanisms of 1-MCP in fruit and vegetable preservation.Specifically,1-MCP obstructs ethylene signal transmission at the molecular level,inhibiting key enzymes involved in ethylene synthesis,such as ACC synthase and ACC oxidase,as well as various redox enzymes,thus enhancing preservation.The article also reviewed recent studies combining 1-MCP with other preservation methods,comparing the effects,advantages,and disadvantages of using 1-MCP alone versus in combination.Furthermore,it identified the primary challenges in the commercial application of 1-MCP,such as variable effects on different fruit types at various ripeness stages and the greening phenomenon post-refrigeration.Finally,the paper provided an outlook on the future development of 1-MCP,aiming to offer a theoretical foundation for promoting the continuous advancement of China’s fruit and vegetable industry.

关 键 词：1-MCP 保鲜机制 乙烯 果蔬 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS255.3[轻工技术与工程—食品科学与工程]