摘要
以无花果果实为试材,研究无花果采后乙烯生物合成以及不同浓度1-甲基环丙烯(1-Methlcyclopropene)处理对乙烯代谢的影响。在室温(20±0.5)℃下采用0,1.0,1.5和2.0μL/L的1-MCP处理无花果果实24h,处理后的果实在低温(0±0.5)℃条件下贮藏。研究结果表明:1-MCP处理显著延缓了果实硬度的下降,抑制呼吸速率和ACC含量的积累,降低ACO和ACS活性,从而显著降低果实内源乙烯的生成。乙烯释放高峰出现的时间比对照推迟了5d。与对照相比,不同浓度的1-MCP处理可不同程度地延缓无花果成熟与衰老进程,延长贮藏时间,尤以1.5μL/L处理的效果最好。
The effects of 1-methlcyclopropene （1-MCP） on ethylene biosynthesis of the postharvested of Figs （Ficus carica L.） fruit were investigated. Fig fruit was treated with 0, 1.0, 1.5 and 2.0 μL/L 1-MCP for 24 h at room tempera- ture （20±0.5）℃ and then stored at low temperature （0±0.5）℃. The results showed that 1-MCP treatment obviously de- layed the decrease of firmness and inhibited respiration rate, the activities of 1-aminocyelopropane-l-carboxylic acid oxi- dase（ACO） and 1-aminocyclopropane-l-carboxylic acid synthase（ACS） in fig fruit which resulted in reduced the accu- mulation of 1-aminocyclopropane-l-carboxylic acid（ACC） content. It might also lead to a reduced production of endoge- nous ethylene and to a delay of ethylene peak to appear 5 days later than the controlled. The optimal concentration of 1-MCP was 1.5 μL/L for storage of fig fruit. It is suggested that treatment with 1-MCP could extend the storage life of fig fruit and improve the storage quality.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第4期119-124,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家十一五科技支撑计划(2006BAD30B01)
