Suppression of ripening and softening of 'Galia' melons by 1-methylcyclopropene applied at preripe or ripe stages of development
Suppression of ripening and softening of 'Galia' melons by 1-methylcyclopropene applied at preripe or ripe stages of development
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DOI：
10.21273/hortsci.40.1.170
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发表时间：
2005-02-01
期刊：
影响因子：
1.9
通讯作者：
Cantliffe, DJ
中科院分区：
文献类型：
--
作者：
Ergun, M;Jeong, JW;Cantliffe, DJ
“Galia”（Cucumis melo var. reticulatus L. Naud.“Galia”）甜瓜的采后寿命相对较短，这在很大程度上受到这种优质甜瓜快速软化的限制。本研究旨在表征在绿色（未成熟）和黄色（提前成熟）阶段收获并在 20 摄氏度下储存之前用 1-甲基环丙烯 (1-MCP) 处理的“Galia”果实的生理反应。贮藏前用1.5 μL(.)L(-1) 1-MCP处理，可使绿色果实呼吸跃变峰和乙烯产生峰分别延迟11 d和6 d，并显着抑制呼吸和乙烯产生最大值。 1-MCP 显着延迟了绿色和黄色果实的软化。在 20 摄氏度的前 5 天内，绿色对照果实的硬度下降了 66%，而 1-MCP 处理的果实则下降了 46%。到第 11 天，对照和 1-MCP 处理的绿色水果的硬度分别下降了约 90% 和 75%。对照黄色果实在 20 ℃ 下储存的硬度在 5 天内下降了 70%，而经过 1-MCP 处理的果实则下降了 30%。 1-MCP 诱导的硬度保持伴随着中果皮组织电解质渗漏的显着抑制，这提供了膜功能障碍可能导致“Galia”甜瓜软化的证据。绿色采收并用 1-MCP 处理的果实中果皮最终成熟至可接受的品质；然而，在本研究中使用的处理条件（1.5μL（.）L（-1）1-MCP，24小时）下，注意到表面颜色发展的不可逆抑制。对于在发育后期收获并用 1-MCP 处理的果实，中果皮与表皮组织之间成熟恢复的差异相当不明显。 1-MCP 与“Galia”型甜瓜的商业用途应证明在长期储存和/或出口情况下具有巨大的益处，并且可以保持在更成熟阶段收获的果实的质量和操作耐受性。
'Galia' (Cucumis melo var. reticulatus L. Naud. 'Galia') melons exhibit relatively short postharvest longevity, limited in large part by the rapid softening of this high quality melon. The present study was performed to characterize the physiological responses of 'Galia' fruit harvested at green (preripe) and yellow (advanced ripening) stages and treated with 1-methylcyclopropene (1-MCP) before storage at 20 degreesC. Treatment with 1.5 muL(.)L(-1) 1-MCP before storage delayed the climacteric peaks of respiration and ethylene production of green fruit by 11 and 6 d, respectively, and also significantly suppressed respiration and ethylene production maxima. Softening of both green and yellow fruit was significantly delayed by 1-MCP. During the first 5 d at 20 degreesC, the firmness of green control fruit declined 66% while 1-MCP-treated fruit declined 46%. By day 11, firmness of control and 1-MCP-treated green fruit had declined about 90% and 75%, respectively. The firmness of control yellow fruit stored at 20 degreesC declined 70% within 5 d while 1-MCP-treated fruit declined 30%. The 1-MCP-induced firmness retention was accompanied by significant suppression of electrolyte leakage of mesocarp tissue, providing evidence that membrane dysfunction might contribute to softening of 'Galia' melons. The mesocarp of fruit harvested green and treated with 1-MCP eventually ripened to acceptable quality; however, under the treatment conditions (1.5 muL(.)L(-1) 1-MCP, 24 h) used in this study, irreversible suppression of surface color development was noted. The disparity in ripening recovery between mesocarp versus epidermal tissue was considerably less evident for fruit harvested and treated with 1-MCP at an advanced stage of development. The commercial use of 1-MCP with 'Galia'-type melons should prove of immense benefit in long-term storage and/or export situations, and allow for retention of quality and handling tolerance for fruit harvested at more advanced stages of ripening.