食品科学2017，Vol.38Issue(17)：266-272,7.DOI:10.7506/spkx1002-6630-201717043
1-MCP处理对"岳帅"苹果冷藏软化及相关生理指标的影响
Effect of 1-MCP Treatment on Softening and Related Physiological Indices in "Yueshuai" Apples during Cold Storage
摘要
Abstract
The effect of 1-methylcyclopropene (1-MCP) treatment on softening-related compound contents and enzyme activities in "Yueshuai" apples during cold storage was investigated, and the regulatory mechanism of 1-MCP treatment on the softening of "Yueshuai" apples was also explored for the purpose of providing the theoretical basis for the preservation of "Yueshuai" apples. The apples were stored at (0.0 ± 0.5) ℃ and relative humidity of 90%–95% after pretreatment with 0.0, 0.5, 1.0 and 2.0 μL/L 1-MCP. The fruit firmness, respiration intensity, ethylene production rate, cell wall components and related enzyme activities of "Yueshuai" apples were determined at regular intervals during storage. The peaks of respiration and ethylene production rate appeared after cold storage for 30 days; at the same time, polygalacturonase activity reached its peak. The peaks of pectin methyl esterase, cellulose and β-glucosidase appeared after cold storage for 45 days; the water-soluble pectin content was increased rapidly and protopectin and cellulose content were decreased constantly during the 45 days of storage. Treatment with 0.5 μL/L 1-MCP delayed the peaks of respiration intensity, ethylene production rate, and polygalacturonase (PG) and cellulose (Cx) activity. It significantly inhibited the decline in protopectin and water-soluble pectin contents rather than the decline in fruit firmness at the end of cold storage (P < 0.05). In addition, 1.0 and 2.0 μL/L 1-MCP treatment could significantly inhibit respiration intensity, ethylene production rate, the activities of cell wall-degrading enzymes, the contents of pectin and cellulose, and the decline of fruit firmness (P < 0.05). During cold storage, protopectin and cellulose were decomposed continuously, leading to continuous generation of water-soluble pectin and a rapid decline of fruit firmness. The activity peak of all cell wall-degrading enzymes expect PG appeared after the peaks of respiration and ethylene production rate. Respiration intensity and ethylene production rate could control the softening of "Yueshuai" apples. In conclusion, 1-MCP treatment can delay the degradation of cell wall components and suppress the softening of "Yueshuai" apples by inhibiting respiration intensity, ethylene production rate and fruit softening-related enzyme activities. Meanwhile, the effect of 1.0 and 2.0 μL/L treatment is more significant.关键词
1-甲基环丙烯/"岳帅"苹果/冷藏/软化/生理Key words
1-methylcyclopropene treatment/"Yueshuai" apple/cold storage/softening/physiology分类
轻工纺织引用本文复制引用
郭丹,韩英群,魏鑫,魏潇,王柏松,郝义..1-MCP处理对"岳帅"苹果冷藏软化及相关生理指标的影响[J].食品科学,2017,38(17):266-272,7.基金项目
辽宁省自然科学基金项目(2015020808) （2015020808）
辽宁省果树产业技术体系项目(LNGSCYTX-13/14-9) （LNGSCYTX-13/14-9）
