1-Methylcyclopropene reduces chilling injury of harvested okra (Hibiscus esculentus L.) pods

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• 作者：Shaoli Huang^a ; ¹ ; Taotao Li^b ; ¹ ; Guoxiang Jiang^b ; Weiping Xie^a ; Shaodong Chang^a ; Yueming Jiang^b ; Xuewu Duan^b ; ^{xwduan@scib.ac.cn}
• 关键词：Hibiscus esculentus L. ; 1-MCP ; Chilling injury ; Chlorophyll fluorescence
• 刊名：Scientia Horticulturae
• 出版年：2012
• 期刊代码：93_03044238
• 类别：abs
• 出版时间：15 June, 2012
• 卷：141
• 期：Complete
• 页码：42-46
• 文件大小：492 K

摘要

Experiments were conducted to investigate the effects of 1-methylcyclopropene (1-MCP) on chilling injury disorders and quality maintenance of harvested okra (Hibiscus esculentus L.) fruit during storage at low temperature. Okra fruit were treated with 1 or 5 渭l L^鈭? 1-MCP for 16 h before storage for 18 d at 7 掳C. Application of 1-MCP significantly alleviated the development of chilling injury disorders such as browning and pitting in okra pods in a concentration-dependent pattern, which was associated with lower membrane permeability and lipid peroxidation. In addition, 1-MCP treatment inhibited the decreases in color parameters (hue angle, lightness and chroma) and chlorophyll degradation, indicating that the bright green color in 1-MCP-treated fruit was well maintained. Furthermore, 1-MCP reduced the chilling-induced decline in variable:maximal chlorophyll fluorescence (F_v/F_m), an indicator of stress injury in plant tissues. Moreover, significantly lower respiration rate in 1-MCP-treated okra was also observed than in control fruit. Overall, 1-MCP treatment showed great potential to reduce the development of chilling injury disorders and maintain fruit quality, which may be a promising technique to extend the storage life of okra pods at low temperature.