1-MCP对‘粉红女士’苹果果实采后生理及其品质的影响

为探讨1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对‘粉红女士’苹果采后生理特性及其品质的影响。用1.0 μL/L的1-MCP处理‘粉红女士’苹果24 h,以不处理为对照,20℃条件下贮藏,定期测定贮藏期间的主要品质及相关生理指标。结果表明:1-MCP处理可保持苹果贮藏过程中的硬度、可滴定酸含量,延缓果皮油腻化的发生,显著抑制果实的呼吸强度和乙烯释放速率,推迟果实过氧化氢酶、过氧化物酶两种酶活性峰值的出现,并在一定程度上提高了超氧化物歧化酶和过氧化氢酶的活性,有效抑制丙二醛含量的积累。因此,1-MCP处理可较好地调控‘粉红女士’苹果的相关生理代谢,改善果实的贮藏品质,从而有效延缓果实采后的成熟衰老进程。

Effects of 1-MCP on Postharvest Physiology and Quality of ‘Pink Lady’ Apple Fruits

This study was aimed to investigate the effects of 1-methylcyclopropene (1-MCP) on the postharvest physiology
and storage quality of ‘Pink Lady’ apple fruits. The apples were stored at ambient temperature (20 ℃) after being fumigated
with 1.0 μL/L 1-MCP. The firmness, titratable acidity content, the greasiness of the epicuticular wax, respiration rate,
ethylene production rate, malondialdehyde content, and the activities of peroxidase (POD), superoxide dismutase (SOD)
and catalase (CAT) were measured regularly during storage. The results indicated that 1-MCP delayed the decrease of
firmness and titratable acidity content of apples, and inhibited the greasiness of epicuticular wax. Fruits treated with 1-MCP
experienced a significant reduction of respiration rate and ethylene production compared with control fruits. Treatment
with 1-MCP not only retarded the changes in the activities of CAT and POD, but also increased the activities of SOD and
CAT. Malondialdehyde content of apples was delayed obviously by 1-MCP. In conclusion, 1-MCP treatment could inhibit
physiological metabolism, maintain fruit quality, and delay the senescence of ‘Pink Lady’ apple fruits.