外源乙烯对“橡皮化”番木瓜果实品质及软化的影响

Effects of Ethephon Treatments on Storage Quality and Softening of ‘Rubbery'Papaya Fruit

笔者以8成熟‘日升’木瓜果实为材料,研究经1-MCP(1μL·L^(-1))处理,发生"橡皮化"的果实在不同贮藏时间(10,20,30 d),用0.5 g·L^(-1)乙烯利溶液处理,其贮藏品质及软化等相关生理影响。结果表明,与1-MCP处理相比,不同时间的外源乙烯处理均可在一定程度上使果实硬度下降,促进果肉中果胶的降解,这与外源乙烯处理促进了果实内切-1,4-木聚糖酶、β-半乳糖苷酶的活性有重要关系;而果实中纤维素和木质素含量的增加与贮藏期果实水分丢失关系密切。综合3种时间外源乙烯处理对各指标的影响,1-MCP+(20d)ETH处理对果实"橡皮化"现象的缓解效果最佳。

‘Sunrise＇papaya fruits were pre-treated by 1-methylcyclopropene（ 1-MCP） for 10,20,and 30 days and then treated with ethephon at 0. 5 g·L^-1to observe their storage quality and softening changes as well as their ‘rubbery＇texture. As compared with the 1-MCP treatment,the 1-MCP ＋ ETH treatments can promote drop in fruit firmness to some extent,and accelerated the degradation of pectin,which is due to the treatment of ethephon improving Endo-1,4-xylanase and Beta- galactosidase activities. The increase of cellulose and lignin content was closely related to the water loss during storage. Considering the effects of ethephon treatment at different time on measurement indicators,the 1-MCP ＋（ 20 d） ETH treatment produced the best effect on alleviation of the ‘rubbery＇phenomenon of papaya fruits.