低浓度乙烯利结合1-甲基环丙烯处理对香蕉果实香气合成的影响

doi:10.7506/spkx1002-6630-20201221-241

食品科学 ›› 2022, Vol. 43 ›› Issue (7): 191-201.doi: 10.7506/spkx1002-6630-20201221-241

低浓度乙烯利结合1-甲基环丙烯处理对香蕉果实香气合成的影响

朱孝扬，沈玲，司振伟，侯选文，陈维信，陆旺金，李雪萍

（华南农业大学园艺学院，南方园艺产品保鲜教育部工程研究中心，广东省果蔬保鲜重点实验室，广东广州 510642）

出版日期:2022-04-15 发布日期:2022-04-26
基金资助:
广东省香蕉菠萝产业技术体系创新团队项目（2021kj109）；财政部和农业农村部：国家现代农业产业技术体系（CARS-31）； “珠江人才计划”引进高层次人才项目（2017GC010321）

Effect of Combined Treatment with 1-Methylcyclopropene (1-MCP) and Low Concentration of Ethehnon on Aroma Synthesis of Banana Fruits

ZHU Xiaoyang, SHEN Ling, SI Zhenwei, HOU Xuanwen, CHEN Weixin, LU Wangjin, LI Xueping

(Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou 510642, China)

Online:2022-04-15 Published:2022-04-26

摘要/Abstract

摘要： 为研究香蕉采后低浓度乙烯利结合1-甲基环丙烯（1-methylcyclopropene，1-MCP）处理对香蕉贮藏过程中香气合成途径的影响，通过气相色谱-质谱（gas chromatography-mass spectrometer，GC-MS）技术、酶活力测定以及实时荧光定量基因表达分析，测定了‘巴西’香蕉（Musa spp. cv. ‘Brazil’）果实不同成熟阶段特征香气物质含量、关键合成酶活力和相关基因表达量。结果表明：单独1-MCP处理和乙烯利（50 μL/L）结合1-MCP（400 nL/L）处理均能明显延缓和抑制香蕉黄熟期特征香气物质（包括乙酸异丁酯、乙酸异戊酯、丁酸丁酯、丁酸异戊酯）和过熟期特征香气物质乙醇和乙酸乙酯、绿硬期特征香气物质己醛和反-2-己烯醛的形成，但乙烯利结合1-MCP处理组与对照组相比各物质含量更接近。单独1-MCP处理和乙烯利结合1-MCP处理都显著抑制了果实香气代谢途径中醇酰基转移酶（alcohol acyltransferase，AAT）、醇脱氢酶（alcohol dehydrogenase，ADH）活力，但乙烯利结合1-MCP处理组AAT和ADH活力与对照组更接近，均显著高于单独1-MCP处理组。两个处理都在贮藏前期提高了酶脂氧合酶（lipoxygenase，LOX）活力，贮藏后期抑制了其活力；抑制ADH1、丙酮酸脱羧酶（pyruvate decarboxylase，PDC）基因的表达，并延缓高峰的出现；延缓支链氨基酸转移酶（branched-chain amino acid transaminase，BCAT）、LOX和AAT基因高峰的出现，但不降低峰值。单独1-MCP处理显著抑制ADH2表达，但乙烯利结合1-MCP处理对ADH2表达影响很小。结论：乙烯利结合1-MCP处理能够有效缓解不适当1-MCP处理引起的香蕉后熟障碍，保持香蕉果实的重要香气品质。本研究结果为1-MCP在香蕉采后品质保持的应用提供了理论依据。

关键词: 香蕉；成熟；1-甲基环丙烯；挥发性物质；酶活性；基因表达

Abstract: In order to study the effect of combined postharvest treatment with a low concentration of ethephon and 1-methylcyclopropene (1-MCP) on the aroma synthesis pathway of banana fruits during storage, the contents of characteristic aroma substances, key synthase activities and related gene expression in banana (Musa spp. cv. ‘Brazil’) fruits at different ripening stages were determined by gas chromatography-mass spectrometry (GC-MS), enzymatic assays and real-time fluorescence quantitative polymerase chain reaction (qPCR). The results showed that 1-MCP treatment (400 nL/L) alone and combined with ethephon (50 μL/L) significantly delayed and inhibited the formation of the characteristic aroma compounds: isobutyl acetate, isoamyl acetate, butyl butyrate, and isoamyl butyrate in fully ripe banana fruits; ethanol and ethyl acetate in over-ripe fruits; and hexanal and trans-2-hexenal in green ripe fruits, and the contents of components above were close to those in the control group. Both single and combined treatments significantly inhibited the activities of alcohol acyltransferase (AAT) and alcohol dehydrogenase (ADH) involved in the metabolic pathways of aroma compounds, and the activities of AAT and ADH in the combined treatment were close to those in the control group, but significantly higher than those in the single 1-MCP treatment. Both treatments first increased and then inhibited the activity of lipoxygenase (LOX) during the storage process, attenuated the expression of the ADH1 and pyruvate decarboxylase (PDC) genes, delayed their expression peaks, and delayed but did not reduce the expression peaks of the branched-chain amino acid transferase (BCAT), LOX and AAT genes. 1-MCP treatment alone significantly inhibited ADH2 expression, but the combined treatment had little effect on ADH2 expression. In the present study, it was confirmed that combined ethephon and 1-MCP treatment can effectively relieve ripening disorder caused by inappropriate 1-MCP treatment, and maintain the aroma quality of banana fruits, which provides a theoretical basis for the application of 1-MCP for the post-harvest quality maintenance of banana fruits.

Key words: banana; ripening; 1-methylcyclopropene; volatile compounds; enzyme activity; gene expression

中图分类号:

S668.1

朱孝扬，沈玲，司振伟，侯选文，陈维信，陆旺金，李雪萍. 低浓度乙烯利结合1-甲基环丙烯处理对香蕉果实香气合成的影响[J]. 食品科学, 2022, 43(7): 191-201.

ZHU Xiaoyang, SHEN Ling, SI Zhenwei, HOU Xuanwen, CHEN Weixin, LU Wangjin, LI Xueping. Effect of Combined Treatment with 1-Methylcyclopropene (1-MCP) and Low Concentration of Ethehnon on Aroma Synthesis of Banana Fruits[J]. FOOD SCIENCE, 2022, 43(7): 191-201.

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[2]	朱孝扬李秋棉罗均陈维信陆旺金李雪萍. 粉蕉后熟过程中香气品质变化及其关键基因表达特性[J]. 食品科学, 0, (): 0-0.
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低浓度乙烯利结合1-甲基环丙烯处理对香蕉果实香气合成的影响

Effect of Combined Treatment with 1-Methylcyclopropene (1-MCP) and Low Concentration of Ethehnon on Aroma Synthesis of Banana Fruits

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