1-甲基环丙烯处理对美味猕猴桃果实后熟软化的影响

Regulation of 1-methylcyclopropene on the Ripening and Softening of Postharvest Kiwifruit

以美味猕猴桃‘布鲁诺’为试材 ,研究了 1 甲基环丙烯 (1 MCP)对果实后熟软化进程的调控作用。结果表明 ,猕猴桃果实后熟软化进程表现为前期的软化启动阶段和后期的快速软化阶段 ,1 MCP对果实后熟软化的作用表现在果实快速软化阶段 ,同时显著推迟乙烯跃变高峰的出现 ,并不同程度地影响乙烯合成上游调控因子脂氧合酶 (LOX)和丙二烯氧合酶 (AOS)的活性变化 ,明显地推迟了二者活性高峰的出现。

The fruit of Kiwifruit(Actinnida deliciosa'Bruno')was used to investigate the regulation of 1-MCP on fruit ripening and softening at 20℃.The results showed that there were two distinct stages of fruit softening,i.e.the initiating stage of softening or the stage of slowly softening,and the stage of fast softening in ripening fruit and that the process of system Ⅰ transforming to system Ⅱ ethylene biosynthesis and the ethylene climacteric peak were postponed in the fruit treated with 1-MCP,which result a slowed softening rate being slowed and influence the activities of LOX and AOS,and the up-stream regulators of ethylene biosynthesis.