1-MCP对采后‘红心’番石榴果实软化的影响

doi:10.11924/j.issn.1000-6850.casb2020-0203

中国农学通报 ›› 2021, Vol. 37 ›› Issue (18): 51-56.doi: 10.11924/j.issn.1000-6850.casb2020-0203

所属专题：园艺

1-MCP对采后‘红心’番石榴果实软化的影响

陈洪彬¹(), 王慧玲¹, 蒋璇靓¹(), 蔡英卿¹, 张朝坤²

¹泉州师范学院海洋与食品学院,福建泉州 362000
²漳州市农业科学研究所,福建漳州 362212

收稿日期:2021-03-03 修回日期:2021-04-13 出版日期:2021-06-25 发布日期:2021-07-13
通讯作者: 蒋璇靓
作者简介:陈洪彬,男,1989年出生,福建安溪人,讲师,研究生,研究方向：果实采后生理与贮藏保鲜。通信地址：362000 福建省泉州市丰泽区东海大街398号泉州师范学院海洋与食品学院,Tel：0595-22919563,E-mail： yummyway@qq.com。
基金资助:
福建省自然科学基金项目“1-甲基环丙烯(1-MCP)延缓采后番石榴果实后熟衰老的机制”(2017J01455)

1-Methylcyclopropene: Effect on the Postharvest Softening of ‘Hongxin’ Guava Fruits

Chen Hongbin¹(), Wang Huiling¹, Jiang Xuanjing¹(), Cai Yingqing¹, Zhang Chaokun²

¹College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou Fujian 362000
²Zhangzhou Institute of Agricultural Sciences, Zhangzhou Fujian 362212

Received:2021-03-03 Revised:2021-04-13 Online:2021-06-25 Published:2021-07-13
Contact: Jiang Xuanjing

摘要/Abstract

摘要：

为了从细胞壁代谢角度研究1-甲基环丙烯(1-MCP)调控采后番石榴果实软化的机制,用1 μL/L 1-MCP处理‘红心’番石榴果实试材。通过测定果实的硬度、细胞壁代谢相关物质及相关酶活性的变化,研究1-MCP处理对常温(25±1℃)贮藏下番石榴果实软化的抑制作用。结果表明,1 μL/L 1-MCP处理使采后番石榴果实的硬度比对照组果实高0.51倍,并有效抑制多聚半乳糖醛酸酶、果胶甲酯酶、纤维素酶、β-葡萄糖苷酶、α-淀粉酶和β-淀粉酶的活性,减缓可溶性果胶、葡萄糖含量的增加,延缓原果胶、纤维素和淀粉含量在采后贮藏期间的下降。因此,1 μL/L 1-MCP处理能有效延缓采后‘红心’番石榴的软化进程,延长其采后贮运保鲜期。

关键词: 1-甲基环丙烯(1-MCP), 番石榴, 果实软化, 细胞壁代谢, 保鲜期

Abstract:

To study the mechanism of 1-methylcyclopropene (1-MCP) regulating the softening of postharvest guava fruit from the perspective of cell wall metabolism, 1 μL/L 1-MCP was used to treat ‘Hongxin’ guava fruit. By measuring the changes of fruit firmness, cell wall metabolism-related substances and the related enzyme activities, the inhibition effects of 1-MCP treatment on the softening of guava fruits under room temperature (25±1℃) were studied. The results showed that the firmness of guava fruit treated with 1 μL/L 1-MCP was 0.51 times higher than that of the control group, and it effectively inhibited the activities of polygalacturonase, pectinesterase, cellulase, β-glucosaccharase, α-amylase and β-amylase, retarded the increase of soluble pectin and glucose contents, and delayed the decrease of protopectin, cellulose and starch contents during postharvest storage period. Therefore, 1 μL/L 1-MCP treatment could effectively delay the softening process of harvested ‘Hongxin’ guava and prolong the preservation period.

Key words: 1-methylcyclopropene (1-MCP), Psidium guajava L., fruit softening, cell wall metabolism, storage life

中图分类号:

S667.9

陈洪彬, 王慧玲, 蒋璇靓, 蔡英卿, 张朝坤. 1-MCP对采后‘红心’番石榴果实软化的影响[J]. 中国农学通报, 2021, 37(18): 51-56.

Chen Hongbin, Wang Huiling, Jiang Xuanjing, Cai Yingqing, Zhang Chaokun. 1-Methylcyclopropene: Effect on the Postharvest Softening of ‘Hongxin’ Guava Fruits[J]. Chinese Agricultural Science Bulletin, 2021, 37(18): 51-56.

图/表 4

图1. 1-MCP处理对‘红心’番石榴果实硬度的影响

图2. 1-MCP处理对‘红心’番石榴果实原果胶(A)和可溶性果胶(B)含量及多聚半乳糖醛酸酶(C)和果胶甲酯酶(D)活性的影响

图3. 1-MCP处理对‘红心’番石榴果实纤维素(A)含量及纤维素酶(B)和β-葡萄糖苷酶(C)活性的影响

图4. 1-MCP处理对‘红心’番石榴果实淀粉(A)和葡萄糖(B)含量及α-淀粉酶(C)和β-淀粉酶(D)活性的影响

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1-MCP对采后‘红心’番石榴果实软化的影响

1-Methylcyclopropene: Effect on the Postharvest Softening of ‘Hongxin’ Guava Fruits

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