1-甲基环丙烯对砀山酥梨黑皮病的控制效果及机理研究

Inhibitory Effects and Mechanism of 1-MCP Treatment on Superficial Scald of Dangshansu Pear

以砀山酥梨果实为材料,研究了0.5和1.0μL·L-11-甲基环丙烯(1-MCP)处理对(2±0.5)℃冷藏梨果实黑皮病发生的抑制效应及相关生理指标变化,同时分别考察了采收期(9月5日、15日、25日)和贮藏包装方式(纸箱和塑料箱)对1-MCP控制砀山酥梨黑皮病效应的影响.结果显示:(1)0.5和1.0μL·L-11-MCP处理均可显著抑制梨果实在贮藏期黑皮病的发生,且1.0μL·L-11-MCP处理效果更佳;延迟采收能显著降低黑皮病发病率,并以9月下旬采收、1.0μL·L-11-MCP处理的果实黑皮病发病率最低(0.0%);1-MCP处理时塑料箱包装和纸箱包装在黑皮病发病率方面没有显著差异,但纸箱较塑料箱包装的果实腐烂率高.(2)随着1-MCP处理浓度增加,冷藏过程中梨果皮过氧化物酶(POD)活性增强,对果实丙二醛(MDA)和总酚含量、多酚氧化酶(PPO)活性和细胞膜透性的升高抑制作用加剧,使之维持较高抗氧化活性;同时也抑制了果皮α-法尼烯、共轭三烯含量的上升,且抑制程度越明显,果实黑皮指数越低.研究表明,1-MCP通过保持果皮抗氧化活性和抑制α-法尼烯代谢两条途径共同控制砀山酥梨黑皮病发生;9月下旬采收的果实采用1.0μL·L-11-MCP处理控制黑皮病效果最佳.

The inhibitory effects and physiological indicator changes of 0.5 and 1.0 μL·L-1 of 1-MCP on superficial scald of Dangshansu pear were studied at temperature of（2±0.5）℃,as well as the influence of different harvesting period：Sep.5,Sep.15 and Sep.25,carton and plastic packaging storages on the effects of 1-MCP treatment.The results showed that both 0.5 and 1.0 μL·L-1 1-MCP treatments restrained and retarded the occurrence of superficial scald of Dangshansu pear remarkably in cold storage period and shelf life,among which the 1.0 μL·L-1 1-MCP treatment is the optimal.The morbidity of superficial scald could be markedly decreased by delaying harvest period,the best of which is on Sep.25.Together such best harvest period with 1.0 μL·L-1 1-MCP,the superficial scald of the fruit could be completely restrained.While treating,there was no remarkable difference between plastic packing and carton packaging in superficial scald ratio,but carton packaging rotted more severely than that of plastic packing.With the increase of 1-MCP concentration,the activity of peroxidase（POD） was strengthened,malondialdehyde（MDA） contents,total phenols,polyphenoloxidase（PPO） activities,and the permeability of cell membrane were decreased.Such effects resulted in keeping the remarkable antioxidation activity of the fruit;meanwhile,it also inhibited the increase of α-farnesene and conjugated trienes contents.The more obvious inhibition was,the lower superficial scald index of the pear fruits was.In conclusion,1-MCP inhibits the superficial scald of Dangshansu pear through combination of keeping peel antioxidation activity and inhibiting α-farnenese metabolism.With 1.0 μL·L-1 1-MCP treatment,the pears picked on late September have the best inhibitory effects on superficial scald.