不同浓度1-MCP和1-OCP处理对青熟期芒果后熟和衰老的影响

Effects of Different Concentrations of 1-MCP and1-OCP Treatment on Postharvest Ripening and Senescence of Mango Fruit

研究了不同浓度(1、5和50μl/L)的环丙烯类乙烯效应抑制剂1-MCP(1-甲基环丙烯)和1-OCP(1-辛基环丙烯)常温[(20±2)℃]熏蒸处理20h对青熟期芒果(Mangifera indica L.)后熟和衰老的影响。结果表明:不同浓度的环丙烯类乙烯效应抑制剂均能不同程度地延缓芒果果实可滴定酸、MDA(丙二醛)含量的下降;降低POD(过氧化物酶)、PPO(多酚氧化酶)活性;抑制硬度的下降和SSC(可溶性固形物)含量的上升;减缓果实质量损失和成熟度的进程;呼吸高峰出现的时间与对照相比延迟了3 d。表明1-MCP和1-OCP处理能有效地延缓芒果果实的后熟和衰老,其中以5μl/L 1-MCP和50μl/L 1-OCP的效果较佳。

Effects of treatment with 1 p,L/L, 5 μL/L or 50 μL/L 1-methylcyclopropene （1-MCP） or 1-oectylcyclopropene （1-OCP） on postharvest physiology and quality of green mature mango （Mangifera indica L. ） fruits stored at ambient temperature （20 ±2℃ ） were investigated. The results showed that all the treatments slowed down the decline of fruit firmness, delayed respiratory peak time for 3 days compared to the control, reduced the rise of SSC, decreased the titratable acid and MDA content, inhibited POD and PPO activity as well as the weight loss and maturation process. However, treatment with 5 μL/L 1-MCP or 50 μL/L 1-OCP showed better effect than other concentrations. It is suggested that these two concentrations are better in controlling ethylene action of mango fruit during postharvest storage.