Effects of 1-MCP and exogenous ethylene on fruit ripening and antioxidants in stored mango
Effects of 1-MCP and exogenous ethylene on fruit ripening and antioxidants in stored mango
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DOI：
10.1007/s10725-008-9335-y
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发表时间：
2009-03
影响因子：
4.2
通讯作者：
Baogang Wang;Jian-hui Wang;Xiaoyuan Feng;Lin Lin-Lin;Yumei Zhao;Weibo Jiang
中科院分区：
文献类型：
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作者：
Baogang Wang;Jian-hui Wang;Xiaoyuan Feng;Lin Lin-Lin;Yumei Zhao;Weibo Jiang
芒果(Mangfera indaL.)CV。泰农)果实在海南青熟期收获，然后空运到北京的实验室。果实用1-μL+L−11-MCP或5-μL+L−1乙烯处理24小时，在20℃下贮藏长达16天。1-MCP维持果实硬度，外源乙烯降低果实硬度。外源乙烯促进了乙烯和1-氨基环丙烷-1-羧酸(ACC)氧化酶的增加，而1-MCP则降低了两者的活性。外源乙烯促进和1-MCP抑制芒果贮藏期间过氧化氢的产生。1-MCP处理的果实中抗坏血酸含量较高，而乙烯处理的果实中抗坏血酸含量较低。1-MCP对过氧化氢酶、超氧化物歧化酶和抗坏血酸过氧化物酶等抗氧化酶活性有抑制作用。这些结果提示，1-MCP在调节体内活性氧代谢平衡方面具有积极作用。
Mango (Mangifera indicaL. cv. Tainong) fruits were harvested at the green-mature stage in Hainan and air-freighted to the laboratory at Peking. The fruits were treated with either 1 μl l−11-MCP or 5 μl l−1ethylene for 24 h and stored at 20°C for up to 16 days. 1-MCP maintained fruit firmness, whereas exogenous ethylene decreased fruit firmness. Exogenous ethylene accelerated the increase in ethylene and 1-aminocyclopropane-1-carboxylate (ACC) oxidase, whereas 1-MCP reduced both. Exogenous ethylene stimulated and 1-MCP inhibited the production of H2O2of mango fruit during storage. Ascorbic acid was maintained at a high concentration in 1-MCP-treated fruit but was low in ethylene-treated fruit. 1-MCP inhibited activities of antioxidant enzymes including catalase, superoxide dismutase and ascorbate peroxidase. These results suggest that 1-MCP could play a positive role in regulating the activated oxygen metabolism balance.