1-MCP对‘珍珠’番石榴采后生理和品质的影响

Effects of 1-MCP on Physiology and Quality of Harvested‘Pearl’Guava

摘要:

为探讨改善番石榴贮藏性能的方法, ‘珍珠’番石榴(Psidium guajava L.‘Pearl’)果实用1-甲基环丙烯(1-MCP)结合冷藏(15℃)处理, 研究其贮藏生理和品质的变化。结果表明:1 μL L^-1的1-MCP处理能有效抑制番石榴果实软化和果皮退绿;1-MCP处理抑制了可溶性固形物(TSS)含量上升和维生素C含量的下降;同时, 超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和过氧化物酶(POD)活性升高, 多酚氧化酶(PPO)活性下降, 延缓了果实中丙二醛(MDA)的积累。因此, 1-MCP处理结合低温可有效改善‘珍珠’番石榴的贮藏性能。

Abstract:

In order to improve fruit storage quality, the effects of 1-methylcyclopropene (1-MCP) and cold storage at 15℃ on physiology and quality of guava (Psidium guajava L. ‘Pearl’) were studied. The results showed that treatment with 1 μL L^-1 1-MCP inhibited fruit softening and delayed peel green loss. Treated with, the increase of total soluble solids (TSS) content and the decrease of vitamin C content of fruits were inhibited. In addition, after treated with 1-MCP, superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) activities in fruits increased, while polyphenol oxidase (PPO) activity decreased and the accumulation of malondialdehyde (MDA) delayed. Therefore, the storage quality of ‘Pearl’ guava could enhance treated with 1-MCP and cold storage.