1-甲基环丙烯延缓青花菜衰老的效应及机理  

Effect of 1-MCP on Delaying the Senescence of Broccoli and Its Possible Physiological Mechanism

作　　者：汪俏梅[1] 郭得平[1] Kyikyi Win 袁晶[1] 

机构地区：[1]浙江大学园艺系,杭州310029

出　　处：《园艺学报》2004年第2期205-209,共5页Acta Horticulturae Sinica

摘　　要：研究了1-甲基环丙烯(1-MCP)对青花菜衰老的影响。结果表明,0-20μL/L的1-MCP在20 ℃下处理青花菜花球6 h,能延长20℃贮藏条件下青花菜的货架寿命,延缓花蕾中营养成分叶绿素、类胡萝卜素和维生素C等的降解,其中以2.5μL/L处理的效果最佳。进一步研究还表明2.5μL/L 1-MCP处理抑制花蕾的呼吸速率和乙烯释放速率,并使贮藏期间花蕾的蛋白质含量升高;丙二醛(MDA)含量下降,使超氧化物歧化酶(SOD)和过氧化氢酶(CAT)的活性升高,过氧化物酶(POD)的活性下降,同时,SDS-PAGE分析表明,这一处理使花球中醇溶性蛋白和水溶性蛋白的组分和含量发生明显变化。The effect of 1-methylcyclopropene (1-MCP) on the senescence of broccoli was studied. The results showed that the shelf life of broccoli was extended and the degradations of chlorophyll, carotenoid and vitamin C delayed by exposure to 1 -MCP at concentration range of 0 - 20 μL/L for 6 h at room temperature ( 20 ℃ ) followed by storage at 20 ℃. 1 -MCP at optimal concentration of 2. 5 μL/L was used to investigate the possible mechanism of 1 -MCP in delaying the senescence. The respiration rate and ethylene production of florets were inhibited, the protein content of florets, the activities of SOD and CAT increased, while the MDA content and the activity of POD decreased during storage by exposure to 2. 5 μL/L 1-MCP. SDS-PAGE analysis further showed that the composition and eontent of both the alcohol-soluble and water-soluble proteins changed after 1-MCP treatment.

关 键 词：青花菜 衰老 延缓效应 1-甲基环丙烯 货架寿命 超氧化物歧化酶 过氧化氧酶 丙二醛 蛋白质 

分 类 号：S635.9[农业科学—蔬菜学]