1-MCP对‘磨盘柿’采后成熟软化的调控效应

Regulation effects of 1-MCP on ripening and softening in ‘Mopanshi’ persimmon

为了探讨1-MCP抑制柿果成熟软化的关键酶,以‘磨盘柿’为试材,研究1-MCP处理对常温柿果的生理指标以及软化酶系的影响。结果表明,1-MCP处理均有效的延缓了柿果硬度和可溶性单宁的下降,抑制了果实的呼吸强度和乙烯生成量的增加,并推迟了呼吸高峰和乙烯高峰出现的时间,有效抑制贮藏后期果实MDA和膜相对电导率的增加,延缓了果实成熟衰老进程;抑制了PG活性、Cx活性、淀粉酶活性的增加,延缓果实软化进程;但对果实PE活性没有抑制作用。导致果实软化的影响因素次序为:PG>Cx>淀粉酶>PE。1-MCP能够有效抑制柿果的成熟软化,与果实中PG、Cx和淀粉酶活性密切相关。

In order to explore key enzymes regulated by 1-MCP treatment during ripening and softening of persimmon fruits, the effects of 1-MCP treatment on physiological indexes and softening enzyme of ＇Mopanshi＇ persimmon were studied under ambient temperature. Results showed that 1-MCP treatment postponed the decrease of fruit firmness and soluble tannin effectively, controlled the increase of fruit res- piration intensity and ethylene production, delayed the peak time of fruit respiration intensity and ethylene production, restrained the rise of later stored fruit MDA and relative membrance conductance, deferred fruit ripe and senescence process, and improved increase of PG, Cx and amylase activity, deferred fruit softening process, but had no effect on PE activity. The importance of factors influencing fruit softening was PG〉 Cx〉amylase 〉 PE. Therefore, 1-MCP could control the ripening and softening of persimmon fruit effectively, which was closely related with PG, Cx and amylase activity.