1-MCP对采后南果梨果实软化的影响

摘要/Abstract

摘要： 以南果梨果实为材料，研究1 μl L-1 1-甲基环丙烯（1-methylcyclopropene，1-MCP）处理对其采后常温（23 ± 1℃）贮藏过程中软化的影响。结果表明：与对照相比，1-MCP处理推迟乙烯高峰的出现并降低其峰值，减缓了果实硬度的下降与丙二醛（malondialdehyde，MDA）含量的上升，有效抑制了纤维素酶（celhilase，Cx）、多聚半乳糖醛酸酶（polygalacturonase，PG）、果胶甲酯酶（pectinmethylesterase，PME）及淀粉酶（amylase，AM）活性的增加，减缓了可溶性果胶含量的增加，同时延缓了纤维素、原果胶及淀粉含量的下降。因此，1-MCP处理能有效减缓采后南果梨果实的软化进程，延长其贮藏时间。

关键词: 南果梨, 1-MCP, 软化, 采后贮藏

Abstract: The effects of 1 μl L-11-methylcyclopropene (1-MCP) on the softening of the postharvest at room temperature (23 ± 1 ℃) were studied. The results showed that 1-MCP treatment delayed the emergence of ethylene peak and decreased its peak value, slowed down the decrease in fruit firmness and the increase in malondialdehyde (MDA) content, significantly inhibited the activities of celhilase (Cx), polygalacturonase (PG), pectin methyl esterase (PME) and amylase (AM), decelerated the increase in soluble pectin content, and simultaneously delayed the decrease in cellulose content, original pectin content and starch content. Therefore, 1-MCP treatment can effectively slow down the softening process of postharvest Nanguo pear fruit and prolong its storage life.

Key words: Nanguo pear, 1-MCP, softening, postharvest storage

中图分类号:

S609+.3

张梦媛白琳吕静祎葛永红王文辉张俊虎李灿婴孟坤励建荣. 1-MCP对采后南果梨果实软化的影响[J]. 食品科学, 0, (): 0-0.

Meng-Yuan ZHANG Jingyi LV Jian-rong LI. Effects of 1-methylcyclopropene on the softening of postharvest Nanguo pear fruit[J]. FOOD SCIENCE, 0, (): 0-0.

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