1-MCP协同高浓度CO_(2)短激对青皮无花果采后软化的影响

Effects of 1-MCP Combined with High Concentration CO_(2) Short Stimulation on Postharvest Softening of Qingpi Figs

以山东威海青皮无花果为实验材料,分别研究了1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理、高浓度CO_(2)短时应激处理(短激)、1-MCP协同高浓度CO_(2)短激对果实采后软化等贮藏品质的调控规律。结果表明:与对照组(CK)相比,1-MCP和高浓度CO_(2)单独与两者协同处理都可抑制青皮无花果采后呼吸强度,降低多聚半乳糖醛酸酶(PG)、果胶甲酯酶(PME)、纤维素酶(Cx)、β-葡萄糖苷酶(β-Glu)的酶活性,维持果实色泽和硬度,延缓果实软化和降低腐烂率。其中,1-MCP协同高浓度CO_(2)短激处理效果最好,贮藏20 d后,1-MCP协同高浓度CO_(2)短激处理组硬度为1.74 N,原果胶含量比对照组高38.4%,果胶甲酯酶和可溶性果胶仅为对照组的79%和80%。本研究为青皮无花果采后抗软化提供了理论依据。

In this study,with the use of Qingpi figs of Weihai,Shandong province as the experimental material,the com-bined effects of 1-methylcyclopropene(1-MCP)and high concentration of CO_(2)short treatment on storage quality of Qingpi figs was investigated.The results showed that compared with the control(CK)group,not only 1-MCP and high concentration of CO_(2)alone but also combined treatment could inhibit the postharvest respiration intensity,fruit softening and decay rate of Qingpi figs,decreased the content of polygalacturonase(PG),the enzyme activities of pectin methylesterase(PME),cellulase(Cx)andβ-Glucosidase(β-Glu),maintain fruit color and firmness.Among them,the combined treatment possessed the best effect.After 20 d storage,the samples of combined treatment presented 1.74 N of the firmness.The protopetin content was 38.4%higher than that of the CK group.Meanwhile,the pectin methylesterase and water-soluble pectin of samples with combineded treatment were only 79%and 80%of CK group.Therefore,the study has provided theoretical basis for anti-softening technology for Qingpi fig.