套袋红富士苹果贮藏过程中硬度及相关酶的变化

Changes of Hardness and Related Enzymes of Bagged Red Fuji Apple During Cold Storage

以套袋红富士苹果为试材,部分样品贮藏前用保鲜剂1-MCP进行了处理,以不套袋红富士果实为对照,测定了果实在冷藏条件下的硬度及相关酶的变化,目的在于探讨套袋红富士苹果贮藏过程中硬度与相关酶的变化,为套袋红富士苹果的贮藏提供依据。结果表明:随着贮藏时间的延长,红富士硬度均呈降低趋势,套袋果实降幅小于对照。在0℃贮藏条件下,套袋红富士苹果的硬度及相关酶与对照果实变化趋势无明显差异,但套袋果实抗氧化酶活性、MDA含量与对照有差异。贮藏结束时,红富士套双层内红袋、双层内黑袋果实MDA含量分别为对照果实的79.3%、84.5%,SOD活性分别是对照的1.28倍、1.24倍,CAT活性分别是对照的1.26倍、1.28倍,而其POD、ACS、ACO活性均低于对照。1-MCP显著抑制了红富士果实贮藏期间果实硬度的降低、MDA含量的升高和抗氧化酶活性的变化。

In this paper, the bagged and not - bagged Red Fuji apples were used as experimental materials, part of which were dealt with 1 - MCP. The changes of their hardness and related enzymes were determined during cold storage to provide bases for storage of bagged Red Fuji apple. The main results were as follows. The hardness declined as time prolonged, and the bagged apples had lower reduction than not - bagged ones. Stored at 0℃, the change trends of hardness and antioxidant enzyme activities of bagged Red Fiji apples were not significantly different from those of not - bagged ones, but the antioxidant enzyme activities and MDA content of bagged apples were different from those of the control. After storage, the MDA content of Red Fuji apples with inner red double -layer paper bags and inner black double -layer paper bags were 79.3%1 and 84. 5% of that of the control respectively, while their SOD activities were 1.28 and 1.24 times and CAT activities were 1.26 and 1.28 times the control＇ s respectively; but their activities of ACS, ACO and POD were lower than those of the control. 1 - MCP significantly inhibited the decrease of fruit hardness, the increase of MDA content and the changes of antioxidant enzyme activity during cold storage.