1-MCP对毛笋采后活性氧代谢及品质的影响

Effects of 1-MCP on the Active Oxygen Metabolism and Quality of Bamboo Shoots during Storage

[目的]研究1-MCP处理对毛笋贮藏期间活性氧代谢及木质化的影响。[方法]用25μl/L的1-MCP密闭处理毛笋24 h,以未加处理的为对照,然后在10℃下贮藏10 d,对毛笋贮藏期间的相关指标进行测定。[结果]1-MCP处理降低了贮藏期间毛笋的乙烯生成,延缓了组织硬度的增加,抑制了MDA、H2O2和O2-.的积累,同时保持了较高的SOD、CAT和APX活性。[结论]1-MCP通过调控活性氧代谢平衡延缓毛笋采后木质化。

[Objective]To study the effect of 1-MCP treatment on the active oxygen metabolism and lignification of bamboo shoots.[Method]The bamboo shoots were fumigated with 25 μl/L 1-MCP and stored at 10 ℃ for 10 days.The shoots without any reagent were used as control.The related indices of bamboo shoots were determined during the storage.[Result]1-MCP treatment effectively reduced the formation of ethylene and prevented an increase in shoots firmness.Furthermore,it also inhibited the accumulation of O2-·,MDA and H2O2,and maintained significantly higher activities of SOD,CAT and APX.[Conclusion]1-MCP treatment may maintain the balance between the formation and detoxification of active oxygen species and delay the lipid peroxidation process,thereby preventing the development of flesh lignification of bamboo shoots.