1-MCP对采后雪花梨衰老和品质的影响

Effects of 1——MCP on senescence and quality of harvested 'Xuehua' pear

以雪花梨果实为试材,研究了室温(25±2)℃条件下1-甲基环丙烯(1-MCP)处理对果实贮藏效果的影响。结果表明:1-MCP(500,1 000,1 500nL/L)处理降低果实的呼吸速率和乙烯释放率,推迟乙烯生成高峰的出现。较高浓度的1-MCP(1 000,1 500nL/L)处理明显保持较高的果肉硬度、可滴定酸和抗坏血酸含量及果皮叶绿素含量,延缓果肉可溶性糖和可溶性蛋白含量的增加,但对果肉膜透性的影响不显著;1-MCP(1 000,1 500nL/L)处理还明显减少果实腐烂和果心褐变,降低果心中酚类含量和多酚氧化酶(PPO)活性,维持果心中较高的过氧化氢酶(CAT)、过氧化物酶(POD)和超氧化物歧化酶(SOD)活性。这表明1-MCP处理能保持果实在常温贮藏期间较好的品质,延缓果实的衰老。

The harvested ＇Xuehua＇ pear fruits were treated with 1 - methylcyclopropene （1 - MCP） to investigate its effect on senescence physiology and storage quality at ambient temperature（25±2）℃. The results indicated that 1 - MCP（500, 1 000, 1 500 nL/L）treatment significantly decreased the respiration rate and ethylene production rate, and delayed the appearance of peak on ethylene production of pear fruits. The higher concentration of 1 - MCP （1 000, 1 500 nL/L） treatments maintained higher fruit firmness, titratable acidity and ascorbic acid of flesh and chlorophyll content of peel, and delayed the increase of contents of soluble sugar and soluble protein of flesh, but did not affect obviously the cell membrane permeability of flesh. 1 -MCP （1 000, 1 500 nL/L） treatment significantly decreased fruit decay and core browning, lowed the polyphenols content and PPO activity, and maintained the higher activities of POD, CAT and SOD of fruit core. Thus, it is concluded that 1 -MCP could keep higher quality, and delay senescence of ＇ Xuehua＇ pear during storage at ambient temperature.