1-MCP处理对巴仁杏冷藏期间生理特性的影响

Effects of 1-MCP Treatments on the Physiological Characteristics of Armeniaca vulgaris 'barenxing' in Refrigerated Storage

【目的】研究1-MCP(1-甲基环丙烯)处理对巴仁杏冷藏期间生理特性的影响。【方法】设置0、0.1、1.0和5.0μL/L 1-MCP溶液对巴仁杏杏果进行处理,置于0℃条件下冷藏,测定巴仁杏果实冷害率、冷害指数、细胞膜渗透率、丙二醛(MDA)含量、过氧化氢酶(CAT)活性、过氧化物酶(POD)活性、多酚氧化酶(PPO)活性。【结果】1μL/L处理能够较好地降低杏果的冷害率和冷害指数,抑制MDA含量的上升;0.1μL/L处理对于保持CAT活性效果较明显;1和5μL/L处理可以有效降低冷藏期间POD活性和PPO的活性,对减轻果实褐变效果较好。【结论】1-MCP处理巴仁杏可以有效降低杏果的冷害情况,而以1μL/L处理效果较好。

[ Objective]This paper intends to study the effects of I - MCP （1 - Methylcyclopropene） treatments on the physiological characteristics of apricot fruit of A. vulgaris ＇ Barenxing＇ in refrigerated storage. [Method]The apricot fruits of A. vulgaris ＇barenxing＇ were refrigerated at 0℃ under three different 1 - MCP concentration treatments （0, 0.1, 1.0, 5.0μL/L）. This study measured the chilling injury rate, chilling index, membrane permeability, MDA content, CAT content, POD content and PPO content of the apricot fruits. [ Result ] The treatment of 1.0 μL/L concentration 1 - MCP could decreased the chilling injury rate and chilling injury index of the apricot fruits, and inhibit the increasing of MDA content. The treatment of 1.0μL/L concentration 1 - MCP could maintain the CAT activities obviously. Both treatments of 1.0 and 5.0μL/L concentration 1 - MCP could reduce the POD and PPO activities under refrigerated storage, and lighten the browning of apricot fruits effectively. [Conclusion] 1 - MCP can reduce cold injury case of apricot fruits of A. vulgaris ＇barenxing＇ and the most suitable concentration was 1.0μL/L.