1-MCP对‘粉红女士’苹果果实采后生理及其品质的影响  

Effects of 1-MCP on Postharvest Physiology and Quality of ‘Pink Lady' Apple Fruits

作　　者：王晓飞[1] 杨艳青[1] 任小林[1] 孙海亭 向春燕[1] 孙炜尚 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《食品科学》2014年第18期219-223,共5页Food Science

基　　金：国家现代农业(苹果)产业技术体系建设专项(MATS)

摘　　要：为探讨1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对‘粉红女士’苹果采后生理特性及其品质的影响。用1.0 μL/L的1-MCP处理‘粉红女士’苹果24 h,以不处理为对照,20℃条件下贮藏,定期测定贮藏期间的主要品质及相关生理指标。结果表明:1-MCP处理可保持苹果贮藏过程中的硬度、可滴定酸含量,延缓果皮油腻化的发生,显著抑制果实的呼吸强度和乙烯释放速率,推迟果实过氧化氢酶、过氧化物酶两种酶活性峰值的出现,并在一定程度上提高了超氧化物歧化酶和过氧化氢酶的活性,有效抑制丙二醛含量的积累。因此,1-MCP处理可较好地调控‘粉红女士’苹果的相关生理代谢,改善果实的贮藏品质,从而有效延缓果实采后的成熟衰老进程。This study was aimed to investigate the effects of 1-methylcyclopropene(1-MCP) on the postharvest physiology and storage quality of ‘Pink Lady' apple fruits. The apples were stored at ambient temperature(20 ℃) after being fumigated with 1.0 μL/L 1-MCP. The firmness, titratable acidity content, the greasiness of the epicuticular wax, respiration rate, ethylene production rate, malondialdehyde content, and the activities of peroxidase(POD), superoxide dismutase(SOD) and catalase(CAT) w ere measured regularly during storage. The results indicated that 1-MCP delayed the decrease of firmness and titratable acidity content of apples, and inhibited the greasiness of epicuticular wax. Fruits treated with 1-MCP experienced a significant reduction of respiration rate and ethylene production compared with control fruits. Treatment with 1-MCP not only retarded the changes in the activities of CAT and POD, but also increased the activities of SOD and CAT. Malondialdehyde content of apples was delayed obviously by 1-MCP. In conclusion, 1-MCP treatment could inhibit physiological metabolism, maintain fruit quality, and delay the senescence of ‘Pink Lady' apple fruits.

关 键 词：‘粉红女士’苹果 1-甲基环丙烯 品质 采后生理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]