Effects of 1-MCP on softening, yellowing and H2O2 content in post-harvest ‘Jingbaili’ pear fruit during and after cold storage
Effects of 1-MCP on softening, yellowing and H2O2 content in post-harvest ‘Jingbaili’ pear fruit during and after cold storage
复制标题
DOI：
10.1007/s13580-014-0184-5
复制
发表时间：
2014-11
期刊：
影响因子：
--
通讯作者：
Yu Dong;Liqin Liu;Yingying Zhang;J. Guan
中科院分区：
文献类型：
--
作者：
Yu Dong;Liqin Liu;Yingying Zhang;J. Guan
京白梨（Pyrus ussuriensisMaxim.）果实在室温下贮藏时迅速软化、变黄和货架期短。以京白梨为试材，在25 ± 2°C下用1.0 μL·L-11-甲基环丙烯（1-MCP）处理24 h，然后在0°C下贮藏。在0°C下冷藏60天和120天后，将梨果实取出并储存在20 ± 2°C下以评估其货架期。结果表明，1-MCP处理延缓了冷藏期间和冷藏后果皮硬度和叶绿素（a、B和a +B）含量的下降，降低了呼吸速率和乙烯释放速率，抑制了过氧化氢（H2 O2）的积累。贮藏期间，对照和1-MCP处理的果实可溶性固形物含量（SSC）差异较小。相关分析表明，果肉H2 O2含量与硬度呈负相关，果皮H2 O2含量与叶绿素b+含量呈负相关。说明1-MCP处理可通过抑制冷藏期间和冷藏后H2 O2含量的积累，延缓‘京白梨’果实软化和叶绿素降解。
‘Jingbaili’ pear (Pyrus ussuriensisMaxim.) fruit shows rapid softening, yellowing and short shelf-life at ambient temperature storage. In this study, ‘Jingbaili’ pear fruits were treated with 1.0 μL·L−11-methylcyclopropene (1-MCP) for 24 hours at 25 ± 2°C and then stored at 0°C. After 60 and 120 days of cold storage at 0°C, pear fruits were removed and stored at 20 ± 2°C to assess their shelf-life. The results indicated that the 1-MCP treatment delayed the decrease in firmness and chlorophyll (a,b, anda+b) content of peel, reduced the rates of respiration and ethylene production, and inhibited the accumulation of hydrogen peroxide (H2O2), which was observed in the untreated fruits during and after cold storage. Less difference was found in soluble solids content (SSC) between the control and 1-MCP-treated fruits during storage. The correlation analysis showed that flesh H2O2content was negatively related to firmness and also peel H2O2content to peel chlorophylla+bcontent. These results suggested that the 1-MCP treatment could delay the fruit softening and chlorophyll degradation by suppressing the accumulation of H2O2content during and after cold storage in ‘Jingbaili’ pear.