1—MCP对猕猴桃采后生理生化变化及贮藏品质的影响
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摘要
本论文以秦美猕猴桃（Actinidia deliciosa cv. Qinmei）和海沃德猕猴桃（Actinidia deliciosa cv. Hayward）为试材，研究了采后0.1μL?L-1浓度的1-MCP（1-甲基环丙烯）处理在室温（20℃~15℃）贮藏、冷库（0℃）贮藏两种贮藏温度下，对果实呼吸速率、乙烯产生、硬度、可滴定酸含量、可溶性固型物含量及蛋白质变化的影响，探讨了1-MCP对影响猕猴桃果实软化衰老的生理生化机制，为1-MCP在猕猴桃贮藏保鲜中的应用提供理论和实践依据。
试验结果表明，（1）在室温和0℃贮藏温度下，1-MCP均有效抑制秦美和海沃德猕猴桃果实的呼吸速率和乙烯产生，抑制0℃贮藏后货架期间（7d）果实的呼吸速率和乙烯产生。（2）两种贮藏温度下，秦美和海沃德猕猴桃果实的软化都可明显划分为贮藏初期的快速软化和随后的缓慢软化两个阶段。1-MCP能有效延缓猕猴桃贮藏初期果实硬度、可滴定酸含量的下降和可溶性固形物含量的上升，这种作用可以一直延缓到货架期。（3）在两种贮藏温度下，海沃德猕猴桃的乙烯产生远比秦美低，乙烯高峰出现也晚，果实的软化进程也比秦美猕猴桃慢。（4）在室温贮藏条件下，秦美和海沃德猕猴桃贮藏二周后都开始出现了分子量约为41KD的蛋白条带，1-MCP处理对此条带无明显的影响；在贮藏的第三周，秦美猕猴桃对照果实出现了分子量为19KD的特异条带，而1-MCP处理明显抑制了此条带的出现。
总之，在两种贮藏温度下，0.1μL?L-1浓度的1-MCP通过有效抑制果实的呼吸速率和乙烯的产生，抑制了果实品质的下降，延长了猕猴桃的贮藏寿命。1-MCP在猕猴桃贮藏中具有一定的应用潜力。
‘Qinmei’ and ‘Hayward’ kiwifruits treated with 0.1μl·L-1 of 1-methylcyclopropene (1-MCP) were stored in room storage and cold storage respectively. The effects of 1-MCP on respiration rates, C2H4 production, flesh firmness, titratable acid, total soluble solids, as well as the changes in proteins were studied during storage and the subsequent shelf time. The physiological and biochemical mechanism of ripening and softening of kiwifruit treated with 1-MCP were also probed. The potential application of 1-MCP to kiwifruits storage was discussed.
The experiments mainly reach following results. (1) Under both room and cold conditions, 1-MCP significantly inhibited respiration rates and C2H4 production of ‘Qinmei’ and ‘Hayward’ kiwifruits both during storage and during subsequent 7d shelf time after storage at 0℃. (2) Under two storage regimes, The softening of kiwifruits showed two distinct phases: rapid softening at early storage and slow softening at late storage. 1-MCP significantly slowed down flesh softening and the reduction of titratable acid, inhibited the increase of total soluble solids of kiwifruits. The inhibitory effect was retained in the subsequent shelf time (3) Compared to ‘Qinmei’ Kiwifruit, the respiration rate of ‘Hayward’ Kiwifruit was far lower in room storage, and ‘Hayward’ kiwifruit produced much less C2H4 and the peaks of C2H4 appeared later. This might resulted in slower softening of ‘Hayward’ kiwifruit (4) Under room conditions, the 41KD protein occurred after two weeks of storage in two cultivars, 1-MCP had no effect on this protein band. However, a 19.0KD protein band appeared in ‘Qinmei’ kiwifruit after 3-week storage and 1-MCP inhibited the appearance of this band.
In conclusion, 0.1μl·L-1 of 1-MCP could significantly benefit the retention of kiwifruits quality and the extension of storage life under the room and cold storage conditions through inhibiting respiration rates and C2H4 production. This shows that 1-MCP has certain potential to be used in the storage of kiwifruit.
试验结果表明，（1）在室温和0℃贮藏温度下，1-MCP均有效抑制秦美和海沃德猕猴桃果实的呼吸速率和乙烯产生，抑制0℃贮藏后货架期间（7d）果实的呼吸速率和乙烯产生。（2）两种贮藏温度下，秦美和海沃德猕猴桃果实的软化都可明显划分为贮藏初期的快速软化和随后的缓慢软化两个阶段。1-MCP能有效延缓猕猴桃贮藏初期果实硬度、可滴定酸含量的下降和可溶性固形物含量的上升，这种作用可以一直延缓到货架期。（3）在两种贮藏温度下，海沃德猕猴桃的乙烯产生远比秦美低，乙烯高峰出现也晚，果实的软化进程也比秦美猕猴桃慢。（4）在室温贮藏条件下，秦美和海沃德猕猴桃贮藏二周后都开始出现了分子量约为41KD的蛋白条带，1-MCP处理对此条带无明显的影响；在贮藏的第三周，秦美猕猴桃对照果实出现了分子量为19KD的特异条带，而1-MCP处理明显抑制了此条带的出现。
总之，在两种贮藏温度下，0.1μL?L-1浓度的1-MCP通过有效抑制果实的呼吸速率和乙烯的产生，抑制了果实品质的下降，延长了猕猴桃的贮藏寿命。1-MCP在猕猴桃贮藏中具有一定的应用潜力。
‘Qinmei’ and ‘Hayward’ kiwifruits treated with 0.1μl·L-1 of 1-methylcyclopropene (1-MCP) were stored in room storage and cold storage respectively. The effects of 1-MCP on respiration rates, C2H4 production, flesh firmness, titratable acid, total soluble solids, as well as the changes in proteins were studied during storage and the subsequent shelf time. The physiological and biochemical mechanism of ripening and softening of kiwifruit treated with 1-MCP were also probed. The potential application of 1-MCP to kiwifruits storage was discussed.
The experiments mainly reach following results. (1) Under both room and cold conditions, 1-MCP significantly inhibited respiration rates and C2H4 production of ‘Qinmei’ and ‘Hayward’ kiwifruits both during storage and during subsequent 7d shelf time after storage at 0℃. (2) Under two storage regimes, The softening of kiwifruits showed two distinct phases: rapid softening at early storage and slow softening at late storage. 1-MCP significantly slowed down flesh softening and the reduction of titratable acid, inhibited the increase of total soluble solids of kiwifruits. The inhibitory effect was retained in the subsequent shelf time (3) Compared to ‘Qinmei’ Kiwifruit, the respiration rate of ‘Hayward’ Kiwifruit was far lower in room storage, and ‘Hayward’ kiwifruit produced much less C2H4 and the peaks of C2H4 appeared later. This might resulted in slower softening of ‘Hayward’ kiwifruit (4) Under room conditions, the 41KD protein occurred after two weeks of storage in two cultivars, 1-MCP had no effect on this protein band. However, a 19.0KD protein band appeared in ‘Qinmei’ kiwifruit after 3-week storage and 1-MCP inhibited the appearance of this band.
In conclusion, 0.1μl·L-1 of 1-MCP could significantly benefit the retention of kiwifruits quality and the extension of storage life under the room and cold storage conditions through inhibiting respiration rates and C2H4 production. This shows that 1-MCP has certain potential to be used in the storage of kiwifruit.
引文
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