低温贮藏下不同1-MCP浓度对桃生理特性的影响

Effect of different concentration of 1-MCP on the peach physiology character during cold storage

以"秋蜜红"桃为试材,在(0±1)℃贮藏温度条件下,研究了不同1-MCP浓度处理(0.5、1.0、1.5、2.0μL/L)对桃果实贮藏过程中果实硬度、细胞膜透性、可溶性固形物、呼吸强度、乙烯释放速度、丙二醛(MDA)、超氧化物歧化酶活性(SOD)、过氧化物酶活性(POD)和多酚氧化酶活性(PPO)的变化。研究发现:1.0、1.5、2.0μL/L浓度1-MCP处理能显著抑制桃果实软化,降低细胞膜透性、果实呼吸速率、乙烯释放速率、丙二醛含量和PPO活性,并推迟呼吸速率和乙烯释放率高峰;提高SOD和POD活性,对可溶性固形物含量变化并无显著差异;在贮藏过程中,0.5μL/L浓度1-MCP处理与对照组之间桃果实生理特性变化并无显著差异。综合考虑,1.0μL/L的1-MCP处理是一种经济、安全、有效的保鲜方法,在今后桃贮藏保鲜中具有极大的应用和推广价值。

In this study,the fruit of ‘Qiumihong＇ peaches were treated with 1-MCP at different concentrations（0.5,1.0,1.5,2.0 μL/L）,then strored in low temperature of（0±1）℃ condition,the change of fruit firmness,cell membrane permeability,soluble solids,respiration rate,ethylene release rate,malondialdehyde（MDA）,the activity of superoxide dismutase（SOD）,peroxidase activity（POD）and polyphenol oxidase activity（PPO）were recorded.The result showed that compared to the control group,1.0,1.5,2.0 μL/L of 1-MCP significantly inhibited the decrease of fruit firmness,the increase of cell membrane permeability,fruit respiration rate,ethylene release rate,MDA content and PPO activity,the appeared time of respiration rate and ethylene release rate peak were postponed,increased the SOD and POD activity,there is no significantly change on soluble solid content,there is no significantly change of physiological characteristics between the control group and 0.5 μL/L 1-MCP concentration.All things considered,1.0 μL/L 1-MCP treatment is an economic,safely,effective method of peach storage and much more suitable for promotion.