摘要
以"日升"番木瓜果实为材料,研究1-甲基环丙烯(1-methycyclopropene,1-MCP)与乙烯利处理对番木瓜果实软化相关酶活性的影响,结果表明:单独乙烯利处理、乙烯利处理后立即用1-MCP处理和乙烯利处理24h后再用1-MCP处理,都能明显提高番木瓜果实多聚半乳糖醛酸酶(PG)、纤维素酶(CX)和果胶甲脂酶(PME)活性,促进水溶性果胶含量的上升,使番木瓜果皮的细胞膜透性增加,加速果实软化进程;而单独1-MCP处理和1-MCP处理1d后再用乙烯利处理,明显抑制番木瓜果实PG酶、CX酶以及PME酶活性,抑制原果胶的降解以及番木瓜果实的软化进程。1-MCP抑制果实成熟软化的作用与外源乙烯的处理时间密切相关。
The effects of 1-MCP, ethephon treatment and their combinations on enzymes related with softening of papaya fruit during storage were studied in this paper. The results showed that： applications of ethephon separately, e- hephon immediately followed by 1-MCP and ethephon for 24 hours then 1-MCP treatment all significantly increased the activities of CX, PG and PME, accelerated the increasing in soluble pectin content and fruit softenig. However, treat- ments with 1-MCP alone, 1-MCP treatment for ld then ethephon treatment all remarkablely inhibited the activities of CX, PG and PME, the declining in original pectin content and the softening of papaya fruit. It indicated that there were closely relationship between the time when 1-MCP presented the effect of inhibiting softening and the time when exogenous ethylene was applied.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第2期143-148,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
中央级公益性科研院所基本科研业务费专项资金资助项目(sscri201004)
2012年国家自然科学基金项目(31260495)
海南省重点科技计划项目(ZDXM20100014)
