1-甲基环丙烯对高温贮藏的香蕉果实抗氧化酶活性的影响

Effect of 1-methylcyclopropene on antioxidant enzymes activities of banana fruit stored at high temperature

香蕉果实用0.5μL.L-11甲-基环丙烯(1-MCP)处理24 h后,在35℃高温下贮藏,研究1-MCP对香蕉果实丙二醛(MDA)、脯氨酸含量和保护酶系统的影响.结果表明,35℃高温下,香蕉出现明显的"青皮熟"现象,果皮中MDA含量迅速增加.1-MCP处理不同程度地提高了香蕉果皮过氧化物酶(POD)、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)活性,抑制了果实膜脂过氧化,延缓了MDA含量的上升,增加了脯氨酸的累积,减轻了香蕉热害.1-MCP处理果实于35℃下贮藏9 d后移入20℃环境,进一步增加了POD和SOD的活性.

Banana fruits（Musa spp. AAA Group cv. Baxi） were exposed to 0.5 μL · L^-1 1-methylcyclopropene（1-MCP） for 24 h at 28℃ , then stored at 35℃. Effects of 1-MCP on the contents of malondialdehyde and proline and the activities of antioxidant enzymes were investigated. Results showed that non-1-MCP-treated banana fruits stored at 35℃ expressed severe green skin with the increase of MDA content. Pretreatment with 1- MCP reduced significantly the MDA content and increased activities of superoxidase（SOD） , peroxidase（POD） and catalase（CAT）. The proline in the pericarp treated by 1-MCP accumulated further during later storage period. It suggested that 1-MCP treatment played an important regulative role on improving the tolerance to high temperature stress of banana fruits. Antioxidant enzymes activities （POD and SOD） of 1-MCP-treated fruit stored at 35℃ for 9 days then followed by storage at 20℃ were obviously increased.