1-甲基环丙烯处理对苹果贮藏中可溶性蛋白的影响

Effects of 1-Methylcyclopropene on the Changes of Soluble Proteins in Har-vested Apples

采用SDS-PAGE技术,以5个苹果品种为试材,探究1-甲基环丙烯(1-MCP)处理对采后果实中可溶性蛋白的影响。结果表明,对照果实在后熟衰老阶段出现了7个特异蛋白条带,分子量分别为97.2、38.3、37.0、28.7、27.2、19.6和18.6 kD。特异蛋白的变化存在品种间差异,37.0 kD蛋白仅在‘嘎拉’和‘秦冠’苹果中表达;28.7 kD蛋白含量在‘嘎拉’和‘秦冠’苹果中减少,但在其他品种中保持稳定;27.2 kD蛋白在‘嘎拉’苹果中没有表达;18.6 kD蛋白仅在‘新红星’、‘秦冠’和‘富士’苹果中表达。经500 nL·L^(-1)-MCP处理的果实中97.2、38.3、37.0、27.2、19.6、18.6 kD蛋白的积累被推迟或减少,而‘嘎拉’和‘秦冠’苹果中28.7 kD蛋白的降解被延缓。

The SDS-PAGE technology was used to investigate the effects of 1-methylcyclopropene （1- MCP） treatment on the changes of soluble proteins in harvested apples of 5 cuhivars. The results indicated that 7 protein bands （97.2, 38.3, 37.0, 28. 7, 27.2, 19. 6 and 18.6 kD） in control fruits were related to apple ripening and senescence. Some differences existed among the different cuhivars. 37.0 kD protein appeared in ‘ Gala＇ and ‘ Qinguan＇ fruits, 28.7 kD protein content decreased in ‘ Gala＇ and‘ Qinguan＇ fruits but it kept stable in other cuhivars. 27.2 kD protein expressed in apples of other cuhivars except ‘ Gala＇ 18. 6 kD protein only expressed in ‘ Red Delicious＇ , ‘ Qinguan＇ and‘ Fuji＇ fruits. In the fruits treated with 500 nL · L^1 1-MCP, the accumulation of 97.2, 38.3, 37.0, 27.2, 19. 6 and 18.6 kD proteins was delayed or reduced, while the degradation of 28. 7 kD protein in ‘ Gala＇ and ‘Qinguan＇ fruits was slowed down.