1-甲基环丙烯对早中熟鲜食枣的保鲜及采后生理效应

Effect of 1-Methylcyclopropene on Preservation and Postharvest Physiology of Early-Middle Maturing Table Jujube

为了探明1-甲基环丙烯(1-methylcyclopropene,1-MCP)对早中熟枣保鲜的有效性,对枣早中熟品种‘阎良脆枣’和早熟品种‘七月鲜’进行了0.1、0.5、1.0μL/L 1-MCP采后(20.0±1.0)℃室内熏蒸处理,对早熟品种‘早脆王’进行了0.5、1.0μL/L 1-MCP处理,以相同温度和密封容器中的空气熏蒸处理为对照,20μm厚打孔聚乙烯袋包装后于0~1℃、相对湿度70%~80%条件下冷藏,贮后观测保鲜效果与品质相关变化。结果确定了各供试品种中‘阎良脆枣’的1-MCP最适剂量为1.0μL/L、‘七月鲜’为0.5μL/L、‘早脆王’为1.0μL/L。对‘阎良脆枣’测定得出:1-MCP降低了果实采后乙烯释放速率和呼吸强度,推迟了二者高峰的到来;延缓了贮藏期淀粉、还原糖和可溶性糖含量的下降;保持了较高的VC含量和抗坏血酸过氧化物酶、过氧化物歧化酶、过氧化氢酶活力;抑制了脂氧合酶活力和丙二醛的积累。1-MCP处理通过抵抗活性氧和减少呼吸消耗而延缓早中熟枣果衰老。

Theefficacyof1-methylcyclopropene（1-MCP）inpreservingthequalityofearly-middlematuringtablejujubewas investigated in this study. The early-middle maturing variety ‘Yanliangcuizao＇ and the early maturing variety ‘Qiyuexian＇ wereharvestedandfumigatedwith0.1,0.5or1.0μL/L 1-MCP for 24 h at（20.0 ± 1.0） ℃, and another early maturing variety‘Zaocuiwang＇werefumigatedwith0.5or1.0μL/L 1-MCP, using air sealed and fumigated fruits as the control. All treated fruits were packaged in needle holed 20 μm thick PE bags and stored at 0–1 ℃ and relative humidity of 70%–80%. Physiological and quality change of the fruits were measured periodically during storage. 1-MCP treatment at 1.0, 0.5 and 1.0μL/L was found to be optimal for ‘Yanliangcuizao＇, ‘Qiyuexian＇ and ‘Zaocuiwang＇, respectively. Compared with the control, 1-MCP treatment decreased ethylene release and respiration rate of the ‘Yanliangcuizao＇, postponed the peak time of the two indexes. 1-MCP delayed the decrease of starch, reducing sugar and soluble sugar, maintained higher ascorbic acid contents, enhanced ascorbate peroxidase, superoxide dismutase and catalase activity, inhibited lipoxygenase activity and reduced malondialdehyde accumulation. In conclusion, 1-MCP retarded senescence in early-middle maturing jujube through resistance to reactive oxygen and reduced respiration rate.