乙烯利对1-MCP处理南果梨冷藏后香气及香气合成过程中关键酶活的影响

doi:10.7506/spkx1002-6630-201310065

摘要/Abstract

摘要：

以南果梨为试材，研究冷藏(0±0.5)℃ 5个月后常温货架期间脂肪酸代谢途径关键酶脂氧合酶(LOX)、氢过氧化物裂解酶(HPL)、醇脱氢酶(ADH)、醇酰基转移酶(AAT)活性的变化，探讨外源乙烯对南果梨香气代谢的作用机理，为1-MCP和外源乙烯应用于南果梨贮藏保鲜提供理论依据。南果梨采收当天用0.75μL/L的1-MCP保鲜剂处理24h，在常温条件下放置7d后冷藏5个月，出库后分别用2、4、6、8mmol/L乙烯利处理2min。结果表明：除2mmol/L外源乙烯处理的乙酸庚酯和庚酸乙酯的相对含量低于对照组外，2mmol/L外源乙烯处理的乙酸乙酯、丁酸乙酯、己酸乙酯、乙酸己酯和苯乙酸乙酯的相对含量均明显高于对照和其他几种处理。2mmol/L外源乙烯处理的LOX、HPL和AAT活性始终高于对照和其他几种外源乙烯的处理；不同浓度的外源乙烯对ADH酶活性的影响作用不明显，对照和不同浓度乙烯利处理的ADH酶活性值相差不多。由此可知，2mmol/L外源乙烯处理效果最好，可以提高LOX、HPL和AAT的酶活性，从而更有利于提高南果梨果实冷藏后货架期间的香气品质。

关键词: 南果梨, 外源乙烯, 脂氧合酶, 氢过氧化物裂解酶, 醇脱氢酶, 醇酰基转移酶

Abstract:

After post-harvest 1-MCP treatment and subsequent storage at (0 ± 0.5) ℃ for 5 months, Nanguo pear fruits
were immersed in ethephon solutions of different concentrations and then exposed to normal temperature conditions in order
to investigate changes in the activities of key enzymes of fatty acid metabolism pathways, lipoxygenase (LOX), hydrogen
peroxide repressible enzyme (HPL), alcohol dehydrogenase (ADH) and alcohol acyltransferaseand (AAT), and explore the
mechanism of action of exogenous ethylene on the metabolism of aroma compounds in Nanguo pear to provide a theoretical
guideline to apply 1-MCP and exogenous ethylene for Nanguo pear storage and preservation. Post-harvest treatment of
Nanguo pears with 0.75 μ/L 1-MCP for 24 h started on the same day after harvesting, followed by 7 d of storage at normal
temperature. After subsequent cold storage for 5 months, the Nanguo pears were treated with ethephon solutions of different
concentrations (2, 4, 6 mmol/L and 8 mmol/L) for 2 min. The results showed that 2 mmol/L exogenous ethylene treatment
exhibited lower relative contents of acetic acid heptyl ester and heptanoic acid ethyl ester but remarkably higher relative
contents of ethyl acetate, butanoic acid ethyl ester, hexanoic acid ethyl ester, acetic acid hexyl ester and benzeneacetic acid
ethyl ester than control group. During a shelf life of 28 d after 1-MCP treatment, the activities of LOX, HPL and AAT in 2 mmol/L 1-MCP
group were always higher than in three other concentration groups and control group. Almost no differences in ADH activity
were observed among control group and 1-MCP treatments at different concentrations. From these findings we conclude that
treatment with 2 mmol/L exogenous ethylene can increase the activities of LOX, HPL and AAT and accordingly improve
the aroma quality of Nanguo pear during shelf life after cold storage.

Key words: Nanguo pear, exogenous ethylene, LOX, HPL, ADH, AAT

中图分类号:

TS255.3

张丽萍，纪淑娟*. 乙烯利对1-MCP处理南果梨冷藏后香气及香气合成过程中关键酶活的影响[J]. 食品科学, 2013, 34(10): 294-298.

ZHANG Li-ping，JI Shu-juan. Effect of Different Concentrations of Ethephon on Aroma and Key Enzymes Related to Aroma Formation in 1-MCP-Treated Nanguo Pear after Refrigerated Storage[J]. FOOD SCIENCE, 2013, 34(10): 294-298.

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