【摘要】 为探讨1-MCP处理对黄花梨冷藏品质及氧化还原水平的作用,黄花梨果实采后先经1μL/L的1-MCP处理12h,再在1℃下贮藏120d,随后20℃存放7d,监测果实硬度、可溶性固形物、失重率、电导率、丙二醛(MDA)含量、超氧阴离子(O-2·)生成速率、可溶性蛋白含量和抗氧化酶活性的变化。结果显示,1-MCP处理可显著抑制果实可溶性蛋白分解,提高超氧化物歧化酶(SOD)和过氧化物酶(POD)的活性,促进过氧化氢酶(CAT)活性下降,降低MDA含量和O-2·生成速率,同时可延缓失重率和电导率上升,保持果实硬度,抑制可溶性固形物含量上升。本研究表明,贮前1-MCP处理可延缓黄花梨果实的衰老变质,其作用与较高的抗氧化水平有关。更多还原

【Abstract】 Postharvest ‘Huanghua’ pear fruit was treated with 1μL/L 1-MCP for 12h,and then stored at 1℃ for 120d followed by ripening at 20℃ for 7d. Fruit firmness,soluble solid content,weight loss rate,electrolyte leakage,MDA content,superoxide anion radical(O-2·)production rate,soluble protein content and activity of antioxidative enzymes were determined to investigate the effect of 1-MCP treatment on the quality and antioxidative levels in fruit. Results showed that fruit firmness,soluble protein content,and activities of SOD,POD in 1-MCP treated fruit were higher than control fruit,while soluble solid content,weight loss rate,electrolyte leakage,MDA content and O-2· production rate,CAT activity were lower. These results indicated that 1-MCP treatment improved quality of ‘Huanghua’ pear after storage,which might be related to the enhancement of activities of antioxidative enzymes and the reduction of active oxygen accumulation.更多还原