1-MCP对柿果实软化及果胶物质代谢的影响

Effect of 1-methylcyclopropene on Persimmon Fruit Ripening and Pectin Metabolism

以扁花柿为试材,研究了20℃下10μL/L的1-甲基环丙烯(1-MCP)处理对柿果实成熟软化及其果胶物质代谢的影响。结果表明:1-MCP处理不仅可推迟柿果实呼吸高峰和乙烯高峰的出现,而且还推迟了柿果实PE、PG和β-Gal酶活性的增加,从而延缓原果胶降解以及水溶性果胶含量增加,保持果肉硬度,延长贮藏期限。

Experiment was conducted with fruit of Bianhua persimmon variety (Diospyros kaki L. cv. Bianhua). After harvest the fruit were treated with 10 μl/L 1-methylcyclopropene (1-MCP) for 12 h and stored at 20 ℃. The effect of 1-MCP on the ripening and pectin metabolism of persimmon was investigated. Results showed that 1-MCP treatment not only significantly delayed the onset of climactic ethylene production and respiration in persimmon fruit, but also significantly retarded the activities of polygalacturonase (PG) pectinesterase (PE) and β-galactosidase(β-Gal) during storage, which delayed the depolymerization of propectin and reduced the increasing of water soluble pectin (WSP), and prolonged the fruit freshness. Thus, application of 1-MCP can greatly extend the postharvest life of persimmon fruit.