1-甲基环丙烯对室温贮存磨盘柿的保鲜作用

Freshness-keeping effect of 1-Methylcyclopropene on persimmon fruits stored under room-temperature

为探讨磨盘柿贮存保鲜的新途径,研究了2.5×10-7、5×10-7和10-6 L/L乙烯受体抑制剂1-甲基环丙烯(1-MCP)熏蒸处理对磨盘柿果实(室温20 ℃贮存)生理和品质的影响.结果表明:1-MCP处理使磨盘柿果实软化延迟7～10 d,颜色由青转红的时间延迟7 d,可溶性糖含量在第14和21天分别为5.9%和6.1%,显著低于对照,可溶性单宁的含量在第14天后均显著高于对照,可溶性果胶的含量在第7天后显著低于对照.1-MCP处理降低磨盘柿果实POD酶的活性,维持较高的SOD酶活性.在室温贮存过程中,1-MCP处理显著降低果实贮存开始后20 d内的呼吸强度,如在第10天5×10-7 L/L处理的比对照降低54%,呼吸高峰出现约推迟5～10 d;处理显著降低果实乙烯释放量,在对照出现高峰的第10和20天,5×10-7 L/L处理的果实乙烯释放量分别比对照降低66%和58%,且乙烯释放高峰仅在第20天出现.在本试验条件下,不同含量1-MCP处理对磨盘柿果实均有保鲜效果,以5×10-7 L/L效果最好.

The effects of 1-Methylcyclopropene （1-MCP） at L on physiology and quality of persimmon（Diospyros kaki L results showed that 1-MCP treatment delayed fruit softening the concentrations of 2.5×10^-7、5×10^-7 and 1×10^-6 L/ ）fruits were studied under room temperature （20 ℃）. The by 7 - 10 d and slowed fruit color change by 7 d, The treated persimmon fruits had average soluble sugar contents of 5.9% and 6. 1% at 14 d-and 21 d-storagerespectively, significantly lower than that of the control. Soluble tannin content of the treated persimmon fruits was significantly higher than that of the control at 14d storage. However, soluble pectin content of the treated persimmon was lower than that of the control, 1-MCP treatment inhibited POD enzyme activity, but increased SOD enzyme activity. The respiration climacteric of the treated persimmon fruits was delayed and was remarkably decreased by 1-MCP treatment. Ethylene release also similarly affected by 1-MCP. It was evident that 1-MCP at different concentrations had freshness-keeping effect of the fruit. The highest effect was obtained at a concentration of 5×10^-7 L/L. Two mechanisms of competitive inhibition of ethylene receptor and ethylene biosynthesis may be involved in freshness-keeping effects of 1-MCP during persimmon storage.