食品科学 ›› 2021, Vol. 42 ›› Issue (1): 250-256.doi: 10.7506/spkx1002-6630-20191202-006

• 包装贮运 • 上一篇    下一篇

采前1-甲基环丙烯处理对货架期‘Bartlett’梨虎皮病和抗氧化特性的影响

李英丽,张少颖,董宇   

  1. (1.河北农业大学园艺学院,河北省梨工程技术研究中心,河北 保定 071001;2.美国俄勒冈州立大学,哥伦比亚农业研究与推广中心,美国 俄勒冈 胡德里弗 97031;3.山西师范大学食品科学学院,山西 临汾 041004)
  • 发布日期:2021-01-18
  • 基金资助:
    河北省科技支撑体系项目(G2018-12)

Effect of Preharvest 1-Methylcyclopene Application on Superficial Scald and Antioxidant Capacity of ‘Bartlett’ Pears during Shelf Life

LI Yingli, ZHANG Shaoying, DONG Yu   

  1. (1. Pear Engineering and Technology Research Center of Hebei Province, College of Horticulture, Hebei Agricultural University, Baoding 071001, China; 2. Mid-Columbia Agricultural Research and Extension Center, Oregon State University, Hood River 97031, USA; 3. College of Food Science, Shanxi Normal University, Linfen 041004, China)
  • Published:2021-01-18

摘要: 以‘Bartlett’梨为实验材料,研究了采前喷施300 mg/L 1-甲基环丙烯(1-methylcyclopene,1-MCP)和蒸馏水(对照)对货架期梨果实虎皮病以及相关抗氧化物质含量、抗氧化酶活力的影响,为今后研发适宜的调控果实虎皮病技术提供依据。结果表明:与对照相比,采前15 d 1-MCP处理能降低货架期果实虎皮病病情指数,推迟虎皮病发生的时间,延长贮藏期1 个月,降低梨在室温下放置过程中呼吸速率、乙烯生成速率和果皮α-法尼烯、共轭三烯含量,推迟乙烯高峰的出现;显著提高中后期果皮1,1-二苯基-2-三硝基苯肼自由基清除能力以及花青苷、总酚和总黄酮含量,抑制抗坏血酸过氧化物酶和过氧化氢酶活力的下降,提高后期过氧化物酶活力,降低膜脂过氧化,减少丙二醛的积累。

关键词: ‘Bartlett’梨果实;1-甲基环丙烯;虎皮病;抗氧化物质;抗氧化酶

Abstract: This study determined the effect of preharvest 1-methylcyclopene (1-MCP) treatment on superficial scald and related antioxidants and antioxidant enzymes in ‘Bartlett’ pears during shelf life, so as to take measures to controll incidence of superficial scald. Results showed that spraying 300 mg/L 1-MCP at 15 d before harvest reduced superficial scald index, retarded the onset of superficial scald, and extended storage life by 1 month as compared to the control group (distilled water treatment). 1-MCP treatment inhibited respiration and ethylene production rates, reduced the contents of α-farnesene and conjugated trienols (CTols) in peel and delayed the peak of ethylene production. In addition, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and the contents of anthocyanins, total flavonoids, and total polyphenols were significantly increased at the middle and late stage of storage in 1-MCP treated fruit. 1-MCP inhibited the loss of ascorbate peroxidase (APX) and catalase (CAT) activities, improved peroxidase (POD) activity in the late stage of storage, and reduced membrane lipid peroxidation and the accumulation of malondialdehyde (MDA).

Key words: ‘Bartlett’ pears; 1-methylcyclopene; superficial scald; antioxidants; antioxidant enzymes

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