关键词: ‘凤椒’鲜花椒果实；1-甲基环丙烯；品质；生物活性物质；苯丙氨酸解氨酶

Abstract: This study investigated the effect of 1.0 μL/L 1-methylcyclopropene (1-MCP) treatment at ambient temperature on the quality and key browning-related enzyme activities of fresh ‘Fengjiao’ Zanthoxylum bungeanum fruits during storage at (0.0 ± 0.5) ℃. The results showed that 1-MCP treatment effectively reduced the browning of fresh Z. bungeanum fruits during a storage period of 42 days, and maintained its color, anthocyanins, tingling substances and volatile oil, especially linalool, sabinene and 4-terpene alcohol. 1-MCP treatment increased the polyphenol oxidase (PPO) activity, but effectively inhibited the activities of peroxidase (POD) and phenylalanine ammonia lyase (PAL). In conclusion, 1-MCP treatment significantly slowed down the degradation of bioactive substances in fresh Z. bungeanum fruits during the storage period and effectively delayed fruit browning and preserved fruit quality through maintaining the integrity of cells or suppressing key browning-related enzymes including POD and PAL.

Key words: fresh ‘Fengjiao’ Zanthoxylum bungeanum fruits; 1-methylcyclopropene; quality; bioactive substances; phenylalanine ammonia lyase