Efficacy of 1-methylcyclopropene (1-MCP) in prolonging the shelf-life of 'Rendaiji' persimmon fruits previously subjected to astringency removal treatment
Efficacy of 1-methylcyclopropene (1-MCP) in prolonging the shelf-life of 'Rendaiji' persimmon fruits previously subjected to astringency removal treatment
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DOI：
10.2503/jjshs.74.248
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发表时间：
2005-05-01
影响因子：
--
通讯作者：
Gemma, H
中科院分区：
文献类型：
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作者：
Ortiz, GI;Sugaya, S;Gemma, H
对“仁代记”柿果实进行了20亩L （L .）的处理，发现其果实在收获后容易迅速软化或去涩。L-1 -甲基环丙烯（1-MCP）在20℃下用乙醇蒸气处理24 h后去除涩味。然后将果实储存在20摄氏度下，定期监测与成熟相关的变化，如物理化学、生理和生化参数。1-MCP处理延缓了乙醇蒸汽引起的果实软化，延长了果实的保质期8天。在1- mcp处理的果实中，乙烯释放和呼吸速率没有受到抑制。1-MCP处理的果实可溶性固形物含量较高，重量损失较小，显色速度较慢，软化正常。1- mcp处理引起聚半乳糖醛酸酶（PG）活性的短暂抑制；果胶甲基酯酶（PME）和β -半乳糖苷酶（PME）活性显著受到抑制，但对仁代基柿果实品质无明显影响。
Fruits of 'Rendaiji' persimmon (Diospyros kaki Thunb.), known to be highly susceptible to rapid softening after harvest or astringency removal treatment, were treated with 20 mu L (.) L-1 1-methylcyclopropene (1-MCP) at 20 degrees C for 24 h after treatment with ethanol vapor to remove astringency. The fruit were then stored at 20 degrees C to monitor ripening-related changes, such as physicochemical, physiological, and biochemical parameters at regular intervals. 1-MCP treatment delayed fruit softening brought about by exposure to ethanol vapor and extended shelf life of the fruits by 8 days. No suppression in ethylene evolution and respiration rate was observed in 1-MCP-treated fruits. Fruits treated with 1-MCP had higher soluble solids content, less weight loss and slower color development and they softened normally. 1-MCP-treatment caused a transient suppression in polygalacturonase (PG) activity; pectin methyl esterase (PME) and beta-galactosidase activities were significantly inhibited, but had no deleterious effects on the quality of 'Rendaiji' persimmon fruits.