【作者】 王俊宁；

【导师】 饶景萍；

【作者基本信息】 西北农林科技大学 ， 果树学， 2002， 硕士

【摘要】 本文以“秦光”油桃为试材，研究了1—MCP处理对果实呼吸、乙烯生成、果肉硬度、膜透性和淀粉、纤维素、果胶物质的含量以及果实软化相关酶类如淀粉酶、纤维素酶和多聚半乳糖醛酸酶(PG)的活性及果实品质因子的影响，探讨了1—MCP对油桃果实成熟软化衰老影响的生理生化机制，为进一步开发1—MCP在果实保鲜上的应用提供理论依据。 试验结果表明：(1)“秦光”油桃为跃变型果实，采后具有典型的呼吸高峰和乙烯释放高峰。经1—MCP处理后，可降低“秦光”油桃果实贮藏期间的呼吸和乙烯释放速率，推迟果实呼吸峰和乙烯释放峰的出现，降低乙烯释放峰值，仅为对照的一半，但提高了呼吸峰值，对EFE活性无影响。(2)1—MCP处理可延缓果实硬度的下降，阻止引起果实软化的细胞物质(淀粉、纤维素、果胶)的降解，抑制了与果实软化相关酶类(淀粉酶、纤维素酶、PG酶)的活性。(3)1—MCP处理阻止了蛋白质和Vc的降解，推迟了果实颜色的转变，抑制了可滴定酸的下降，减少了果实的失水，降低了膜透性，且对果实的可溶性固形物含量无影响。(4)1—MCP处理还可抑制外源乙烯诱导的果实硬度的下降和呼吸速率及乙烯生成量的增加，推迟乙烯诱导的果实呼吸峰和乙烯释放峰的出现，但对外源乙烯诱导的EFE活性无影响。(5)1—MCP处理抑制了乙烯诱导的果实叶绿素的降解，延缓了果实颜色的变化，阻止了乙烯诱导的蛋白质含量的增加，且在一定程度上抑制了乙烯诱导的果胶和纤维素的降解，并对乙烯诱导的与果实软化相关酶类的活性也有一定的抑制作用。更多还原

【Abstract】 The effects of 1-MCP on respiration rates, the rates of ethylene production, fruit firmness, membrane permeability, the contents of starch cellulose x alcohol-insoluble substances alkaline-soluble pectin EDTA-soluble pectin and water-soluble pectin, the activities of amylase cellulase PG enzyme and the qualities of "Qinguang" nectarine fruits and ethylene-induced fruits were studied in this thesis. The physiological and biochemical mechanism of ripening and softening of nectarines treated with 1-MCP were also discussed. All above provided theoretical bases for 1-MCP applying to fruits storage.The results of study showed that " Qinguang" nectarine was climacteric fruit, and had significant peaks of respiration and ethylene production. 1-MCP could reduce the rates of respiration and ethylene production, and remarkably degrade the height of ethylene peak that it was only half of the control ones. It postphoned the appearing time of respiration and ethylene production, but increased the height of respiration peak. It also delayed the loss of firmness, retarded the hydrolysis of protein Vc Starch Cellulose alkaline-insoluble pectin and the increase of Water-soluble pectin, inhibited the activities relating to fruit softening such as amylase cellulase PG enzyme and the loss of titratable acidity and fruit weight, and decreased MDA content and membrane permeability. It had no effects on the activity of ACC oxidase and the content of water-soluble sugar.1-MCP restrained the loss of fruit firmness the increase of respiration rates ethylene production rates and protein, postphoned the appearing time of respiration and ethylene production, prevented the hydrolysis of cellulose and pectin, inhibited the increase of protein content and the enzyme activities relating to fruit softening and retarded the changes of fruit colour induced by exogenous ethylene.更多还原