| 罗震宇,张洁茹,杨雪珍,向妙莲,陈金印,陈明.1-甲基环丙烯对‘金艳’猕猴桃采后品质和保鲜的影响[J].中国南方果树,2023,52(2): |
| 1-甲基环丙烯对‘金艳’猕猴桃采后品质和保鲜的影响 |
| Effects of 1-Methylcyclopropene on Fruit Quality and Preservation of Postharvest ‘Jinyan’ Kiwifruit |
| 投稿时间：2022-06-16 修订日期：2022-09-02 |
| DOI：10.13938/j.issn.1007-1431.20220369 |
| 中文关键词: 1-甲基环丙烯(1-MCP) ‘金艳’猕猴桃 抗氧化酶活性 贮藏品质 |
| 英文关键词:1-methylcyclopropene (1-MCP) ‘Jinyan’ kiwifruit antioxidant enzyme activity storage quality |
| 基金项目:国家自然科学基金资助项目（32160399），江西省重点研发计划项目（20192ACB60002） |
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| 中文摘要: |
| 为了探究1-甲基环丙烯(1-MCP)处理对‘金艳’猕猴桃果实采后贮藏效果和品质的影响,为‘金艳’猕猴桃采后贮藏保鲜提供理论依据。本研究以‘金艳’猕猴桃果实为试材,采用1 μL/L 1-MCP熏蒸处理12 h,将果实置于常温(20±1℃)贮藏,不做处理为对照组,比较分析1-MCP处理对‘金艳’猕猴桃贮藏期间果实品质及抗氧化相关酶活性的影响。研究结果表明,1-MCP处理能有效延缓猕猴桃果实硬度的下降,降低呼吸强度,延缓可滴定酸(TA)和维生素C(Vc)含量的降低,延缓可溶性固形物(SSC)和可溶性糖含量的上升,同时1-MCP处理显著提高了果实贮藏期间过氧化氢酶(CAT)、过氧化物酶(POD)、超氧化物歧化酶(SOD)、抗坏血酸过氧化物酶(APX)等抗氧化酶活性,抑制了多酚氧化酶(PPO)活性和H2O2含量的上升,保持了较高的总酚含量从而维持果实较好的贮藏品质,延长贮藏时间。在金艳猕猴桃果实贮藏期间,1-MCP处理能有效延缓果实后熟软化,同时提高果实抗氧化能力,维持较高果实品质,从而达到较好的贮藏保鲜效果。 |
| 英文摘要: |
| The study was to explore the effects of 1-methylcyclopropene (1-MCP) on the postharvest storage and fruit quality of ‘Jinyan’ kiwifruit, then provide theoretical basis for postharvest storage of ‘Jinyan’ kiwifruit. ‘Jinyan’ kiwifruits were used as experimental material and fumigated with 1 μL/L 1-MCP for 12 h then stored at room temperature (20 ± 1℃). The effects of 1-MCP treatment on fruit quality and antioxidant enzymes activities were compared and analyzed. The results showed that 1-MCP treatment could effectively delay the decrease of fruit firmness and inhibit respiration rate of kiwifruit, delay the decrease of titratable acid (TA) and vitamin C (Vc) content, and postponed the increase of soluble solids content (SSC) and soluble sugars content. At the same time, 1-MCP treatment significantly increased the activities of antioxidant enzymes such as catalase (CAT), peroxidase (POD), superoxide dismutase (SOD) and ascorbate peroxidase (APX), and inhibited polyphenol oxidase (PPO) activity and H2O2 accumulation, maintained a higher total phenol content so as to maintained better fruit storage quality and prolonged storage time. During the storage of ‘Jinyan’ kiwifruit, 1-MCP treatment could effectively delay fruit softening and ripening, improve fruit antioxidant capacity, then maintained better fruit quality and achieve better storage and preservation effect. |
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