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1-MCP和NO处理对黄金梨主要贮藏品质指标及脂肪酸代谢酶活性的影响
Effect of 1-Methylcyclopropene and Nitric Oxide on Main Fruit Quality of ’Whangkeumbae’ Pear and Related Enzymes of Fatty Acid Metabolism During Storage
【摘要】 【目的】研究1-MCP和NO熏蒸处理对采后黄金梨低温贮藏期间主要贮藏品质指标及香气合成中脂肪酸代谢途径关键酶活性的影响,探讨1-MCP和NO对黄金梨香气代谢的作用机理,为1-MCP和NO应用于黄金梨贮藏保鲜提供理论依据。【方法】商熟期黄金梨分别用1μL·L-1的1-MCP持续熏蒸18h和10μL·L-1的NO持续熏蒸2h,研究低温贮藏期间(4℃)果实硬度、乙烯释放量、香气成分含量以及脂肪酸代谢途径关键酶脂氧合酶(LOX)、氢过氧化物裂解酶(HPL)、醇脱氢酶(ADH)、酰基转移酶(AAT)活性的变化。【结果】1-MCP和NO熏蒸处理均可有效抑制黄金梨贮藏期间果实硬度下降和乙烯释放,同时有效抑制了醛类、醇类总量的下降以及酯类总量的增加,但各香气成分受1-MCP和NO的影响存在一定差异;1-MCP和NO处理后脂肪酸代谢途径关键酶LOX、HPL、ADH和AAT活性均明显下降。【结论】1μL·L-1的1-MCP和10μL·L-1的NO分别熏蒸18h和2h处理对黄金梨具有较好的保鲜效果,能维持较好的贮藏品质,10μL·L-1的NO熏蒸2h处理的保鲜效果优于1μL·L-1的1-MCP熏蒸18h处理。
【Abstract】 【Objective】 Effects of 1-methylcyclopropene and nitric oxide treatments on main fruit quality of ’Whangkeumbae’ pear and related enzymes of fatty acid metabolism during low temperature storage were investigated.The action mechanisms of aroma were explored so as to provide a theoretical basis for fresh-keeping of ’Whangkeumbae’ pear during storage.【Method】 ’Whangkeumbae’ pear fruits at the commercial ripe stage were fumigated with concentrations of 1-methylcyclopropene(1 μL·L-1) for 18 hours and nitric oxide gas(10 μL·L-1) for 2 hours,respectively.Changes of firmness,ethylene production,aroma compounds contents,and the activities of lipoxygenase(LOX),hydroperoxide lyase(HPL),alcohol dehydrogenase(ADH) and alcohol acyltransferase(AAT) were investigated.【Result】 The results demonstrated that the evolution of ethylene was obviously reduced,the reduction of firmness,total alcohols and total aldehydes were obviously delayed,the increase of total esters was delayed by 1μl·L-1 1-methylcyclopropene and 10μl·L-1 nitric oxide treatments,but aroma components had some differences between 1-methylcyclopropene and nitric oxide treatments.The activities of LOX,HPL,ADH and AAT were also inhibited significantly.【Conclusion】 The treatments of 1-methylcyclopropene(1 μL·L-1) for 18 hours and nitric oxide gas(10 μL·L-1) for 2 hours,respectively,can maintain higher storage quality of the ’Whangkeumbae’ pear fruits,and the effect of nitric oxide(10 μL·L-1) for 2 hours is better than 1-methylcyclopropene(1 μL·L-1) for 18 hours treatment.
【Key words】 Pyrus pyrifolia Nakai cv.Whangkeumbae; 1-methylcyclopropene; nitric oxide; aroma components;
- 【文献出处】 中国农业科学 ,Scientia Agricultura Sinica , 编辑部邮箱 ,2010年14期
- 【分类号】S661.2
- 【被引频次】67
- 【下载频次】1128