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1-甲基环丙烯对桃果实成熟软化调控的影响 被引量：8

EFFECT OF 1-METHYLCLOPROPENE (1-MCP) TREATMENT ON SOFTENING OF PEACH FRUIT
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摘要 以“雨花三号”桃果实为试材,研究了1-甲基环丙烯(1-MCP)处理后对桃果实乙烯生物合成途径和细胞壁降解相关酶的影响。结果表明:1-MCP处理能够延缓果实后熟软化进程,降低了桃果实乙烯释放量,并抑制了果实快速软化阶段的ACC氧化酶(ACO)的活性;对多聚半乳糖醛酸酶(PG)和α-L-阿拉伯呋喃糖苷酶(α-AF)活性均表现一定的抑制作用。 Peach cultivar ‘yuhuasanhao＇ was used to investigate the effect of I-MCP on ethylene biosysthesis and cell wall hydrolases in this paper. The results showed that 1-MCP treatment made ethylene production decrease and that inhibited ACC oxidase activity in the stage of peach fast-softening. It also did something to inhibit polygalacturonase （PG） and α-L-Arabinofuranosidase （α-AF） activity.
作者 金昌海 阚娟 王红梅 索标 汪志君
机构地区 扬州大学食品科学与工程学院
出处 《食品研究与开发》 CAS 北大核心 2006年第11期153-156,共4页 Food Research and Development
基金 国家自然科学基金项目(30570134) 江苏省自然科学基金项目(BK2004053)
关键词 桃 1-甲基环丙烯(1-MCP) ACC氧化酶(ACO) 多聚半乳糖醛酸酶(PG) α-L-阿拉伯呋喃糖苷酶(α-AF) peach 1-MCP ACC oxidase Polygalacturonase （PG） α-L-Arabinofuranosidase （α-AF）
分类号 TS255.1 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献17

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二级参考文献10

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食品研究与开发
2006年 第11期

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