以蟠桃(Prunus perisica L.)为试材，研究了果实采后1-甲基环丙烯（1-MCP）处理对果实营养成分、呼吸强度、果胶酶(Pectase)、多酚氧化酶(PPO)、过氧化物酶(POD)、过氧化氢酶(CAT)活性及果实硬度的影响。结果表明，1-MCP处理能够延缓果实酸度的降低，增加维生素C的含量，对可溶性固形物的变化没有影响；降低呼吸强度，抑制呼吸跃变的发生；抑制果胶酶的活性，延缓果实硬度的下降；处理前期对过氧化物酶的活性有抑制作用。贮藏后期使多酚氧化酶活性增加。0.25μl/L1-MCP处理使过氧化氢酶活性增加。
Abstract
The purpose of the present study was to investigate the effect of 1-methylcyclopropene(1-MCP) on postharvest physiology and quality of oblate peach(Prunus perisica L.). Oblate peach fruit were treated with 0.25μl /L and 1.5μl /L1-MCP at ambient(20~22℃) for 12 hours on the day of harvest. The fruit were then stored at 5℃ to monitor ripening –related changes, such as respiration, firmness, total soluble solids(TSS), titratable acidity ,Vitamin C, PPO, POD, CAT. The results indecated that 1-MCP treatment delayed the decline of fruit titratable acidity content, increased vitamin C accumulation, not affect the change of TSS. The respiration rate and climacteric peak of fruit was inhibited by 1-MCP treatment. The fruits treated with 1-MCP had higher firmness, lower pectase activity. 1-MCP-treatment caused a suppression in POD activity at beginning of storage, an increase in PPO activity at latter. 0.25μl/l1-MCP treatment caused an increase in CAT activity during storage.
关键词
蟠桃；1-MCP；营养成分；生理效应；酶活性
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Key words
Oblate peach;1-methylcyclopropnen;Physiology;Enzymes;Nutrition
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