1-甲基环丙烯处理对采后杨桃果实软化和细胞壁代谢的影响

Effect of 1-methylcyclopropene (1-MCP) on Softening and Cell Wall Metabolism of Harvested Averrhoa carambola Fruits

摘要:

为探讨1-甲基环丙烯(1-MCP)延缓采后杨桃果实软化的作用机理,用0.6 μL L^-1 1-MCP 处理‘香蜜’甜杨桃(Averrhoa carambola‘Xiangmi’),对在(15±1)℃、相对湿度90% 下贮藏的果实软化和细胞壁代谢的影响进行研究。结果表明:与对照果实相比,1-MCP 处理可保持较高的杨桃果实硬度,有效降低果胶酯酶(PE)、多聚半乳糖醛酸酶(PG)、纤维素酶等细胞壁降解酶活性,延缓原果胶、纤维素、半纤维素含量的下降和水溶性果胶含量的增加。因此,0.6 μL L^-1 1-MCP 处理能有效控制采后‘香蜜’甜杨桃果实的软化进程,延长果实保鲜期。

Abstract:

In order to understand the mechanism of 1-methylcyclopropene (1-MCP) delaying softening of harvested Averrhoa carambola fruits, the effect of 0.6 μL L^-1 1-MCP on softening and cell wall metabolism of harvested A. carambola ‘Xiangmi’ fruits during storage at (15±1)℃ and 90% relative humidity were studied. The results showed that, compared with the control fruits, 1-MCP treatment could keep high fruit firmness, obviously inhibit activities of cell wall-degrading enzymes, such as pectinesterase (PE), polygalacturonase (PG) and cellulase, retard the decrease of contents of protopectin, cellulose and hemicellulose, and meanwhile delay the increase of water soluble pectin content. Therefore, it could be concluded that 0.6 μL L^-1 1-MCP treatment could effectively control fruit softening process of harvested A. carambola ‘Xiangmi’ fruits, and prolong fruit storage life.