Effect of 1-Methylcyclopropene on Chilling Injury and Quality of Peach Fruit during Cold Storage
Effect of 1-Methylcyclopropene on Chilling Injury and Quality of Peach Fruit during Cold Storage
复制标题
1-甲基环丙烯对桃冷藏期间冷害及品质的影响
DOI：
10.1111/j.1750-3841.2011.02349.x
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发表时间：
2011-10-01
影响因子：
3.9
通讯作者：
Zheng, Yonghua
中科院分区：
文献类型：
--
作者：
Jin, Peng;Shang, Haitao;Zheng, Yonghua
以白凤桃（Prunus persica Batsch cv Baifeng）为试材，研究了不同浓度（0、0.1、0.5、1、5 μ L/L）1-甲基环丙烯（1-MCP）处理对桃果实冷害、果实品质及抗氧化酶活性的影响。结果表明，0.5 μ L/L1-MCP处理可显著减轻果实内褐变和粉化等CI症状，保持较好的果实品质。此外，1-MCP还抑制了多酚氧化酶（PPO）和过氧化物酶（POD）的活性，维持了较高的抗氧化酶活性，维持了多聚半乳糖醛酸酶（PG）/果胶甲酯酶（PME）比值的平衡。1-MCP处理显著抑制了电解质渗漏的增加和丙二醛、过氧化氢的积累。因此，1-MCP（0.5 μ L/L）处理是有效的，防止CI和保持桃果实的整体品质。1-MCP减轻脑梗死的作用可能与其增强抗氧化酶活性和减轻氧化损伤有关。
The effects of different concentrations (0, 0.1, 0.5, 1, and 5 mu L/L) of 1-methylcyclopropene (1-MCP) on chilling injury (CI), fruit quality, and antioxidant enzyme activities in cold-stored peach fruit (Prunus persica Batsch cv Baifeng) were investigated. The results showed that treatment with 0.5 mu L/L 1-MCP significantly alleviated CI symptoms, including internal browing (IB) and flesh mealiness (FM), and maintained higher fruit quality. In addition, 1-MCP inhibited the activities of polyphenol oxidase (PPO) and peroxidase (POD), maintained higher activities of antioxidant enzymes and kept the balance of the polygalacturonase (PG)/pectinmethylesterase (PME) ratio. The treatment of 1-MCP markedly inhibited the increase of electrolyte leakage and the accumulation of malondialdehyde and hydrogen peroxide. Thus, 1-MCP (0.5 mu L/L) treatment is effective in preventing CI and maintaining overall quality in peach fruit. The effect of 1-MCP on alleviating CI may be due to its capability to enhance antioxidant enzyme activities and to reduce oxidative damage.