作　　者： ; ; ; ; ; ;

机构地区： 新疆农业大学食品科学与工程学院

出　　处： 《新疆农业科学》 2010年第11期2167-2171,共5页

摘　　要： 【目的】研究1-甲基环丙烯(1-Methylcyclopropene,1-MCP)处理延缓库尔勒香梨采后衰老的机理,为香梨保鲜提供理论依据。【方法】以库尔勒香梨(Pyrus sinkiangensisYu)为试材,研究1-甲基环丙烯处理对香梨果实贮藏期间活性氧代谢相关酶活性、超氧阴离子(O2.-)、丙二醛(MDA)、果皮色调角(h°)的影响。【结果】贮藏前期,1-MCP处理抑制了香梨果实超氧化物歧化酶(SOD)、过氧化物酶(POD)的活性,后期提高了POD的活性。整个贮藏期过氧化氢酶(CAT)活性低于对照;1-MCP处理果实丙二醛(MDA)含量低于对照果实;1-MCP处理在贮藏前期抑制超氧阴离子的产生,保持了较高的果实色调角。【结论】1-甲基环丙烯处理能够有效降低香梨活性氧产生速率,延缓果实衰老。 【Objective】The mechanism of 1-methylcyclopropent treatment for delaying postharvest senescence of fragrant pear fruit was studied in order to supply the basis for fresh storage of pear fruit.【Method】Kuerle fragrant pears（Pyrus sinkiangensis Yu） were used to investigate the effect of 1-methylcyclopropene treatment on enzymes activity of active oxygen related metabolism of postharvest fragrant pear fruit.Fruit were treated with 1μl/L1-MCP and stored in cold room.The enzymes related to active oxygen metabolism superoxide dismutase（SOD）,peroxidase（POD）,and catalase（CAT）,superoxide radical（O2·-）,malonaldehyde（MDA） and hue-angle in pulp were determined.【Result】Results showed that 1-MCP inhibited the raising of SOD and POD activity at prophase of storage,increased enzyme activity of POD at the end of the storage.1-MCP treated fruit had lower MDA content than that of the control.1-MCP inhibited significantly the production rate of O2·-and maintained a higher hue-angle of fruit pericarp at the prophase of storage.【Conclusion】1-MCP treatment was able to decline the production rate of active oxygen and delayed the senescence of fruit during storage.

关 键 词： 香梨 甲基环丙烯 活性氧相关酶 丙二醛 超氧阴离子

领　　域： [农业科学] [农业科学] [农业科学] [农业科学]