乙烯与1-甲基环丙烯对荔枝采后果皮褐变的影响

The Effects of Ethylene and 1-Methycyclopropene on Pericarp Browning of Postharvest Lychee Fruit

乙烯处理虽然诱导了荔枝果皮多酚氧化酶 (PPO)及过氧化物酶 (POD)活性的提高 ,在一定程度上提高了荔枝果实的乙烯释放量和呼吸速率 ,但对果皮褐变指数和果实营养成分没有显著影响 ;1-甲基环丙烯 (1-MCP)处理对荔枝果实的呼吸、乙烯、PPO、POD及营养成分均无显著影响 ,也不能延缓果皮褐变 ,表明荔枝果皮褐变是一个对乙烯不敏感的生理过程 。

Although ethylene treatment significantly enhanced the polyphenoloxidase (PPO) and peroxidase (POD) activity of lychee pericarp, and to some extent, enhanced the respiratory rate and ethylene production, it did not affect markedly the pericarp browning index and chemical composition of lychee fruit. 1-methycyclopropene (1-MCP) treatment did not significantly affect the PPO and POD activity, respiratory rate, ethylene production and chemical composition of lychee fruit. The results imply that the pericarp browning of postharvest lychee fruit is an unsusceptible physiological process to ethylene and cannot be simply attributed to enzymatic browning catalyzed by PPO and POD.