不同浓度1-PentCP处理对芒果常温贮藏生理品质的影响

Effect of treatment with different concentrations of 1-PentCP on physiological quality of mango fruit stored in ambient temperature

研究了不同浓度(1、5、50μL/L)的环丙烯类乙烯效应抑制剂1-PentCP(1-pentylcyclopropene,1-戊基环丙烯)常温(20±2)℃熏蒸处理20h对芒果果实(Mangifera indica L.)贮藏生理和品质的影响。结果表明,1-PentCP熏蒸处理能明显抑制果实的呼吸强度并延迟呼吸高峰的出现时间,延缓果实硬度、可滴定酸含量的下降和MDA(丙二醛)、SSC(可溶性固形物)含量的上升,并降低POD(过氧化物酶)、PPO(多酚氧化酶)酶的活性。说明1-PentCP处理能有效延缓芒果的后熟和衰老,抑制芒果贮藏期间品质的下降,其中以50μL/L1-PentCP的效果较佳。

Effect of treatment with 1,5,50μL/L 1 -pentylcyclopropene （1 -PentCP） on postharvest physiology and quality of green mature mango（Mangifera indica L.） fruits stored 20h in ambient temperature（20~2）℃ were investigated. Results showed that all the treatments slowed down the decline of fruit firmness,delayed the occurrence time of respiratory peak for 3d compared with the control,reduced the rise of SSC and MDA content,decreased the titratable acid,inhibited POD and PPO activities. It was suggested that 1-PentCP could be candidates to control ethylene action of mango fruit during postharvest storage for agricultural practice. Treatment effect with 50μL/L 1-PentCP was better than others.