1-MCP结合冰温贮藏对葡萄采后品质及相关生理代谢的调控

Effects of 1-MCP Treatment in Combination with Controlled Freezing-point Storage on Postharvest Qualities and Physiological Metabolism of Grape(Vitis vinifera L.)

以"乍娜"葡萄为试材,研究0.5μL/L和1.5μL/L 2个用量的1-MCP处理结合冰温贮藏(温度-0.3℃±0.3℃)对葡萄采后主要品质及相关生理指标的作用效果。结果表明:冰温贮藏结合2个浓度的1-MCP处理均可在不同程度上提高葡萄贮藏好果率并降低质量损失率和果梗褐变指数,抑制葡萄果穗呼吸强度和乙烯生成速率的增加,并能够有效抑制果实丙二醛(malondialdehyde,MDA)、超氧阴离子自由基(O-2.)、过氧化氢(H2O2)含量和脂氧合酶(lipoxygenase,LOX)活性的增加,保持或增大超氧化物歧化酶(superoxide dismutase,SOD)和过氧化物酶(peroxidase,POD)的活性;1μL/L 1-MCP处理结合冰温贮藏作用效果较好,使葡萄贮期较普通冷库对照延长20d。综上所述,适宜浓度的1-MCP处理结合冰温贮藏有利于提高葡萄采后贮藏品质和果实抗性、延缓果实衰老,在鲜食葡萄无硫保鲜方面具有非常好的应用前景。

Table grape（Vitis vinifera） ＂ZaNa＂ was used to investigate the effect of 0.5 or 1.0 μL/L 1-MCP treatment combined with controlled freezing-point temperature（-0.3℃ ± 0.3℃） storage on the postharvest quality and physiology indexes.The results showed that controlled freezing-point temperature storage combined with 1-MCP of both concentrations not only increased the good fruit rate,but also decreased the weight loss rate and stem browning index of grape.The combined treatment inhibited the increase of respiratory intensity and ethylene generation rate of grape cluster and MDA,O2-·and H2O2 contents,and LOX activity in grape fruit,and maintained or increased SOD and POD activities of grape fruit.Controlled freezing-point temperature storage combined with 1.0μL/L 1-MCP treatment prolonged the storage life by 20 days compared to general cold storage.In conclusion,proper 1-MCP treatment in combination with controlled freezing-point temperature storage can increase storage postharvest fruit quality and resistance to deterioration and delay fruit senescence.