食品科学2017，Vol.38Issue(17)：260-265,6.DOI:10.7506/spkx1002-6630-201717042
采后猕猴桃叶绿素降解机制及1-MCP处理对其代谢的影响
Mechanism of Chlorophyll Degradation and Effect of 1-MCP Treatment on Chlorophyll Metabolism in Postharvest Kiwifruit
摘要
Abstract
Kiwifruits (Actinidia deliciosa cv. Qinmei) were treated at harvest with 1-methylcyclopropene (1-MCP) and then stored at (0.0 ± 0.5) ℃. The mechanism of chlorophyll degradation and the effect of 1-MCP treatment on the contents of chlorophyll and its derivatives and the activities of related enzymes were studied. The results showed that chlorophyllide a, pheophorbide a and pheophytin a were the major degradation products of chlorophyll a during storage. The contents of these three derivatives increased initially and then decreased during storage. The changes in the contents of chlorophyllide a and pheophorbide a were in accordance with the changes in the activities of chlorophylase and Mg-dechelatase, respectively. Therefore, chlorophyll degradation followed the degradation pathway of pheophorbide a oxygenase. The treatment with 1.0 μL/L 1-MCP increased the activity of peroxidase and delayed the maturity and senescence of kiwifruits. 1-MCP inhibited the activities of chlorophylase and Mg-dechelatase, and slowed down the degradation of chlorophyll. 1-MCP restrained the production of chlorophyllide a, pheophytin a and pheophorbide a, and thus delayed the maturity and senescence of kiwifruits. These results provide a theoretical basis for the application of 1-MCP to delay chlorophyll degradation in kiwifruit.关键词
猕猴桃/叶绿素酶/脱镁螯合酶/1-甲基环丙烯/叶绿素a衍生物Key words
kiwifruit/chlorophylase/Mg-dechelatase/1-methylcyclopropene (1-MCP)/chlorophyll a derivatives分类
轻工纺织引用本文复制引用
宋小青,任亚梅,张艳宜,师俊玲,樊明涛..采后猕猴桃叶绿素降解机制及1-MCP处理对其代谢的影响[J].食品科学,2017,38(17):260-265,6.基金项目
西北农林科技大学推广项目(NYY2013-56) （NYY2013-56）
"十二五"国家科技支撑计划项目(2015BAD16B02) （2015BAD16B02）
公益性行业(农业)科研专项(1-042) （农业）
