1-MCP对‘早魁’梨采后成熟软化、叶绿素含量和果皮结构的影响

Effect of 1-MCP on the postharvest fruit softening, chlorophyll content and peel structure in ‘Zaokui' pear

为探讨1-甲基环丙烯(1-MCP)对‘早魁’梨果实采后成熟软化过程中叶绿素代谢和果皮结构的作用,试验用1.0μL/L 1-MCP处理‘早魁’梨果实,以空气密封为对照,研究在常温(25±2)℃贮藏条件下,1-MCP对梨果实硬度、呼吸速率、乙烯释放速率、叶绿素(叶绿素a、叶绿素b和叶绿素a+b)含量和果皮细胞结构方面的影响。结果表明:1-MCP处理可显著延缓‘早魁’梨果实硬度的下降速度,降低呼吸速率,推迟乙烯高峰的产生时间,抑制果皮组织中叶绿素(叶绿素a、叶绿素b和叶绿素a+b)含量的降解。此外,1-MCP处理的果皮表面具有丰厚的角质层和外表皮细胞形态,进而保护了内部薄壁细胞。说明‘早魁’梨果实成熟软化过程与乙烯信号、叶绿素含量和果皮结构的变化密切相关。

In order to investigate the effect of 1-methylcyclopropene （1-MCP） on the metabo-lism of chlorophyll and peel structure in postharvest fruit, ‘Zaokui’ pear fruit were used as ex- perimental materials. In this study, one group was treated with 1.0 μL/L 1-MCP at （25±2）℃C, the other group was held at identical temperature. Effects of 1-MCP on fruit firmness, respira-tion rate, ethylene production rate, chlorophyll （chlorophyll a, chlorophyll b and chlorophyll a＋b） content and peel structure were evaluated. The results showed that 1-MCP treatment de-layed the decline of fruit firmness, decreased respiratory rate, retarded the peak occurrence of ethylene production rate and inhibited the degradation of chlorophyll （chlorophyll a, chloro-phyll b and chlorophyll a＋b） content. In addition, 1-MCP treatment could keep the thick cuti-cle and form of outer epidermal cells in the peel surface, thus protected the inner parenchyma cells. In conclusion, the fruit softening were related to ethylene singling pathway, chlorophyll content and peel structure in ‘Zaokui＇ pear storage.