乙烯和1-MCP处理对香蕉采后果皮色素含量及褪绿变黄的调控

Effects of ethylene and 1-MCP on pigment content and degreening of banana during ripening

【目的】为了揭示香蕉采后果皮色素代谢及褪绿变黄的生理机制，【方法】以‘巴西’蕉（MusaacuminateL．AAAgroup‘Brazilian’）果皮为试材，通过自然后熟、乙烯、1-MCP3种不同处理，分析果皮褪绿变黄与各种色素含量变化的相关关系。【结果】在自然后熟过程中，叶绿素a、叶绿素b、总叶绿素含量均呈下降趋势，类胡萝卜素含量逐渐上升；乙烯处理后0～12d，总叶绿素含量由32μg·g-1下降到2μg·g-1，同时类胡萝卜素迅速合成；1-MCP处理延缓了果皮叶绿素含量降解和类胡萝h素含量积累。相关性分析表明，在自然后熟和乙烯处理后，类胡萝卜素含量变化与叶绿素卜含量变化分别达到显著、极显著负相关；而1-MCP处理后类胡萝h素含量变化与叶绿素卜相关性不显著。【结论】香蕉采后果皮褪绿变黄过程可能主要涉及到叶绿素卜含量的下降和类胡萝卜素含量的上升。

[Objective] The objective of the stady was to uncover the physiological mechanisms of pigment metabolism and degreening in banana fruit during ripening. [Method] The peels of banana （Musa acuminate L. AAA group ＇ Brazilian ＇） during ripening were used to investigate the changes of pigment contents after natural ripening, ethylene, and 1-MCP treatment respectively. [Result] Chlorophyll a, chlorophyll b, and total chlorophyll content decreased and carotenoid content increased gradually during natural ripening. However, total chlorophyll content decreased from 32μg .g-1 to 2μg .g-1 from 0 d to 12 d after ethylene treatment, while carotenoid content increased rapidly. 1-MCP treatment delayed the degradation of chlorophyll and the accumulation of earotenoids in banana during ripening. Correlation analysis result showed that the carotenoid content had significantly negative correlation with the change in chlorophyll b after the natural ripening and ethylene treatment. After 1-MCP treatment, the carotenoid content was not correlated with the change of chlorophyll b. [Conclusion] The aboveresults suggested that degreening may mainly resulted from the decline of chlorophyll b content and the increase of carotenoid content in banana during ripening.