1-MCP对不同地域寒富苹果质地的响应

Response of 1-MCP to the Texture of Hanfu Apple in Different Regions

目的研究1-甲基环丙烯(1-Methylcyclopropene,1-MCP)处理及山地种植对寒富苹果质地的影响。方法以平地寒富和山地寒富果实为实验材料,应用质地多面分析(TPA)和穿刺法(TA)对苹果果肉质地进行研究,应用SIMCA软件对原始数据进行多变量分析,包括主成分分析(PCA)和正交-偏最小二乘判别分析(OPLS-DA),寻找经不同处理后苹果果实的质地差异,并探讨1-MCP对2种寒富果实成熟软化及相关细胞壁酶(纤维素酶)、胞内酶(淀粉酶)活性的影响。结果多变量统计分析结果显示,平地和山地寒富果实的质地在脆度、硬度、果皮脆性、胶性、咀嚼性等5项参数上差异显著。与对照组(CK)相比,山地寒富苹果在脆度、硬度、胶性等参数上显著高于平地寒富苹果(P<0.05),经1-MCP处理后,山地寒富苹果在硬度、胶性、脆度、咀嚼性及果皮脆度上均高于平地寒富苹果。1-MCP处理可以显著抑制果实的软化,以及纤维素酶(Cx)和淀粉酶的活性,将贮后货架时间延长至28 d,其中山地寒富果实的纤维素酶(Cx)和淀粉酶活性低于平地寒富果实。结论经1-MCP处理后,山地寒富果实在质地上好于平地寒富果实,更能延缓果实的软化。

The work aims to study the effects of 1-methylcyclopropene(1-MCP) and mountain planting on the texture of Hanfu apples. Hanfu apples planted in the orchard and mountain were used as test materials, respectively. Textural parameters of apple flesh were studied according to the method of texture profile analysis(TPA) and texture analysis(TA).SIMCA software was applied to carry out multivariate analysis on the raw data, including principal component analysis(PCA) and orthogonal partial least squares-discriminant analysis(OPLS-DA), to distinguish the textural differences between the two Hanfu fruits treated in different methods and discuss the effects of 1-MCP on the activity of the cell wall enzymes(cellulase, Cx) and intracellular enzymes(amylase) related to softening process. Multivariate statistical analysis results showed that brittleness, hardness, peel brittleness, colloidality and chewiness had significant differences in textural parameters between Hanfu apples planted in the orchard and mountain. Furthermore, the control group(CK) of mountain apples was significantly higher than that of apples planted in the orchard in terms of brittleness, hardness and colloidality(P<0.05). After treatment with 1-MCP, the hardness, colloidality, brittleness, chewiness and peel brittleness of Hanfu apple planted in mountain were higher than those apples planted in the orchard. 1-MCP treatment could significantly delay fruit softening, inhibit the activities of Cx and amylase, and extend shelf life to 28 days. What’s more, the Cx and amylase activity of apples planted in the orchard were higher than that in mountain. With the treatment of 1-MCP, the mountain Hanfu fruits can better maintain the textural parameters than those planted in the orchard. 1-MCP can better delay the softening of fruits.