【摘要】 为探讨1-甲基环丙烯(1-MCP)处理对‘艳红’水蜜桃在冷藏及其后货架条件下的贮藏品质及其氧化还原状态的影响。采用0、0.25、0.5、1μL/L的1-MCP对桃果实进行处理,然后置于(4±1)℃中贮藏21d,并置于(20±1)℃中3d。结果表明:1-MCP处理可以显著降低桃果冷藏及货架期间的乙烯释放量和呼吸强度,保持果实硬度和颜色,抑制质量损失率和电导率上升,其中1μL/L的1-MCP处理效果最为显著(P<0.05)。1-MCP处理保持了果皮和果肉抗坏血酸含量和其还原状态;抑制了果皮谷胱甘肽含量和其还原状态上升,而促进其在果肉中下降。综合得知,所有处理中1μL/L的1-MCP对水蜜桃果实保鲜效果最佳,1-MCP处理提高了桃果的抗氧化能力,从而改善果实的冷藏品质。更多还原

【Abstract】 In order to explore the effect of 1-methylcyclopropene(1-MCP) treatment on the quality and redox state of peach fruits,‘Yanhong’ peach fruits were treated with 0,0.25,0.5 μL/L and 1 μL/L 1-MCP,and stored at(4 ± 1) ℃ for 21 days and then transferred to(20 ± 1) ℃ for 3 days.The results indicated that 1-MCP treatment reduced respiration rate,ethylene production,weight loss rate and electrolyte leakage,and remarkably kept fruit firmness and color.The 1-MCP treatment at a dose of 1 μL/L had the most significant effect(P < 0.05).Meanwhile,1-MCP treatment could maintain fruit peel and flesh ascorbate(ASC) content and ASC/dehydroascorbate ratio,inhibit the increase of fruit peel glutathione(GSH) content and GSH/ oxidized glutathione ratio,thus causing the decrease of these in fruit flesh.In conclusion,the 1-MCP treatment at 1 μL/L showed the most significant benefit to peach cold storage,which may be related to antioxidant capacity.更多还原