1-MCP与MT联合处理对芒果保鲜效果的影响

Freshness-preserving Effects of 1-methylcyclopropene and Melatonin Treatment on Mango Fruit

为探究1-甲基环丙烯(1-MCP)与褪黑素(MT)联合处理对芒果保鲜效果的影响,该研究用0.1 mg/L 1-MCP和0.2 mmol/L MT联合处理芒果后,于25℃贮藏10 d,每2 d取样测定相关指标。结果显示:1-MCP和MT联合处理可以延缓芒果果皮叶绿素降解和类胡萝卜素含量升高,在贮藏第10天,处理组的果皮叶绿素为0.078 mg/g,是对照组的5.27倍;延缓了果肉L*值的下降和a*、b*值的升高,抑制原果胶降解和可溶性果胶含量的升高,贮藏第6天处理组的原果胶含量比对照高2.53倍,而可溶性果胶含量比对照低44.04%,同时在贮藏前期显著抑制了多聚半乳糖醛酸酶(PG)和纤维素酶(Cx)活性,降低了β-半乳糖苷酶(β-Gal)活性,并且维持了果肉更完整的细胞结构,但果肉类黄酮含量在贮藏中期显著低于对照。综上,1-MCP和MT联合处理保持了芒果良好的外观品质,延缓了细胞壁物质的降解,提高了货架期品质。

Mango fruits(Mangifera indica L.)can be kept fresh using a combined treatment of 1-Methylcyclopropene(1-MCP)and melatonin(MT).To explore its effectiveness,mangoes were treated with a combination of 0.1 mg/L 1-MCP and 0.2 mmol/L MT and stored at 25℃for 10 days,and the relevant indexes of mangoes were measured every two days.The results showed that chlorophyll degradation and carotenoid content increase in mango fruit peel were delayed by the combined treatment.Furthermore,the chlorophyll content in the mango peel of the treated group was 0.078 mg/g,which was 5.27 times higher than that of the control group.The dropping of L*value,the rise of a*and b*values in the mango pulp were delayed,and the degradation of protopectin and the raising of the soluble pectin content were reduced.On the sixth day of storage,the protopectin content of the treated group was 2.53 times higher than that of the control group,while the soluble pectin content was 44.04%lower than that of the control group.Moreover,galacturonidase(PG)and cellulase(Cx)activities were inhibited significantly in the early stage of storage,andβ-Gal activity was decreased.The cell structure of the pulp in the treatment group was preserved,but the flavonoid content in the pulp was reduced in the mid-storage period.In summary,the appearance of mango fruits was maintained,cell wall material degradation was delayed,and shelf-life quality was improved by the combined treatment of 1-MCP and MT.