摘要
研究1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对"岳帅"苹果低温贮藏期间与软化相关的主要物质含量及酶活性的影响,探讨1-MCP处理对"岳帅"苹果果实软化的调控机理,为"岳帅"苹果贮藏保鲜提供理论依据。以"岳帅"苹果为研究对象,使用0.0、0.5、1.0、2.0μL/L的1-MCP处理后,于(0.0±0.5)℃、相对湿度90%~95%的冷库内贮藏,定期测定果实硬度、呼吸强度、乙烯释放量、细胞壁组成成分及相关酶活性。"岳帅"苹果采后呼吸强度和乙烯释放量均于第30天时达到峰值,多聚半乳糖醛酸酶(polygalacturonase,PG)也在第30天达活力高峰,果胶甲酯酶、纤维素酶(cellulose,Cx)、β-葡萄糖苷酶第45天达活力高峰,同时果实可溶性果胶含量迅速上升,原果胶、纤维素含量不断下降。0.5μL/L 1-MCP处理可推迟果实呼吸强度高峰、乙烯释放量高峰、PG和Cx活力高峰的出现,对抑制可溶性果胶含量升高和原果胶含量的降低作用显著(P<0.05),但对冷藏结束时果实硬度的降低抑制效果不显著(P>0.05);1.0μL/L和2.0μL/L 1-MCP处理对果实呼吸强度、乙烯释放量、细胞壁降解酶、可溶性果胶含量均有显著抑制作用(P<0.05),并且能显著抑制果实硬度下降(P<0.05)。"岳帅"苹果在冷藏期间原果胶、纤维素不断被分解,可溶性果胶不断生成,果实硬度迅速下降;除PG外,各细胞壁降解酶活力高峰均出现在呼吸强度和乙烯释放量高峰之后。1-MCP处理通过改变"岳帅"苹果呼吸强度和乙烯释放量,抑制果实细胞壁降解酶活性并推迟活性高峰,从而减缓果实细胞壁组成成分降解,抑制果实软化。1.0μL/L和2.0μL/L的1-MCP处理效果较为显著。
The effect of1-methylcyclopropene(1-MCP)treatment on softening-related compound contents and enzyme activities in“Yueshuai”apples during cold storage was investigated,and the regulatory mechanism of1-MCP treatment on the softening of“Yueshuai”apples was also explored for the purpose of providing the theoretical basis for the preservation of“Yueshuai”apples.The apples were stored at(0.0±0.5)℃and relative humidity of90%-95%after pretreatment with0.0,0.5,1.0and2.0μL/L1-MCP.The fruit firmness,respiration intensity,ethylene production rate,cell wall components and related enzyme activities of“Yueshuai”apples were determined at regular intervals during storage.The peaks of respiration and ethylene production rate appeared after cold storage for30days;at the same time,polygalacturonase activity reached its peak.The peaks of pectin methyl esterase,cellulose andβ-glucosidase appeared after cold storage for45days;the water-soluble pectin content was increased rapidly and protopectin and cellulose content were decreased constantly during the45days of storage.Treatment with0.5μL/L1-MCP delayed the peaks of respiration intensity,ethylene production rate,and polygalacturonase(PG)and cellulose(Cx)activity.It significantly inhibited the decline in protopectin and water-soluble pectin contents rather than the decline in fruit firmness at the end of cold storage(P<0.05).In addition,1.0and2.0μL/L1-MCP treatment could significantly inhibit respiration intensity,ethylene production rate,the activities of cell wall-degrading enzymes,the contents of pectin and cellulose,and the decline of fruit firmness(P<0.05).During cold storage,protopectin and cellulose were decomposed continuously,leading to continuous generation of water-soluble pectin and a rapid decline of fruit firmness.The activity peak of all cell wall-degrading enzymes expect PG appeared after the peaks of respiration and ethylene production rate.Respiration intensity and ethylene production rate could control the softening of“Yueshuai”apples.In conclusion,1-MCP treatment can delay the degradation of cell wall components and suppress the softening of“Yueshuai”apples by inhibiting respiration intensity,ethylene production rate and fruit softening-related enzyme activities.Meanwhile,the effect of1.0and2.0μL/L treatment is more significant.
作者
郭丹
韩英群
魏鑫
魏潇
王柏松
郝义
GUO Dan;HAN Yingqun;WEI Xin;WEI Xiao;WANG Baisong;HAO Yi(Liaoning Institute of Pomology, Yingkou 115009, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第17期266-272,共7页
Food Science
基金
辽宁省自然科学基金项目(2015020808)
辽宁省果树产业技术体系项目(LNGSCYTX-13/14-9)
关键词
1-甲基环丙烯
“岳帅”苹果
冷藏
软化
生理
1-methylcyclopropene treatment
“Yueshuai” apple
cold storage
softening
physiology
