1-OCP作为乙烯效应抑制剂与1-MCP对芒果低温贮藏品质影响的比较研究

Effect of 1-Octylcyclopropene,as an Ethylene Action Inhibitor and Compared with 1-MCP,on Storage Quality of “Guifei” Mango Fruits in Cold Storage

以相应浓度的1-MCP(1-methylcyclopropene,1-甲基环丙烯)处理为参照,空气处理为对照,用1μL/L、5μL/L和50μL/L 1-OCP(1-octylcyclopropene,1-辛基环丙烯)在室温下熏蒸处理"贵妃"芒果(Mangifera indica L.)果实20 h后,每袋3个果实装入0.02 mm厚240 mm×190 mm PE果蔬专用保鲜袋中低温贮藏((4±1)℃,RH 85%～90%),每隔3 d测定果实品质的变化。结果表明,50μL/L 1-OCP和5μL/L 1-MCP处理均能有效延缓芒果果实呼吸高峰的出现,较好抑制果实硬度和可滴定酸的下降,延缓果实失重率和可溶性固形物含量的上升,同时也有效推迟果实PPO和POD活性高峰的出现以及MDA含量的积累。

Effect of 1-octylcclopropene(1-OCP) concentrations at room temperature for 20 h on the storage quality of post-harvest ‘Guifei’ mangoes(Mangifera indica L.) was investigated with comparison of the treatment with same concentrations of 1-MCP,a reported effective ethylene action inhibitor.Fruits were fumigated with 1 μL/L,5 μL/L or 50 μL/L 1-OCP or 1-MCP and then stored at low temperature(4±1 ℃,RH85%-90%) with every 3 fruits packed in a 0.02mm thick PE bag(240 mm ×190 mm) for ripening evaluation.Quality changes and relevant physiological responses were measured every 3 days during fruit storage.The results show that treatments with 50 μL/L 1-OCP or 5 μL/L 1-MCP significantly delayed the appearance of respiratory rate peak,fruit softening and decrease in titratable acid,postponed fruit weight-loss and increase in soluble solids content,inhibited PPO(polyphenol oxidase) and POD(peroxidase) activity and MDA accumulation.