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当前位置: 首页 > 文章 > 1-甲基环丙烯处理对采后李果实硬度变化的影响机制 食品科学 2020 (3) 185-191
Position: Home > Articles > Effect of 1-Methylcyclopropene Treatment on Firmness Change of Postharvest Plum Fruit and Underlying Mechanism FOOD SCIENCE 2020 (3) 185-191

1-甲基环丙烯处理对采后李果实硬度变化的影响机制

作  者：
陈鸥;吴雪莹;邓丽莉;曾凯芳
单  位：
西南大学食品科学学院;西南大学食品贮藏与物流研究中心
关键词：
李果实;1-甲基环丙烯;果胶;硬度;品质
摘  要：
为探究李果实经过1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理后的硬度变化情况,本实验以重庆本地3个品种的李果实(麦李、青脆李和歪嘴李)为实验材料,研究了室温条件下5μL/L 1-MCP熏蒸处理对0℃冷藏期间李果实硬度、与硬度变化相关的物质含量及酶活性的影响,并测定了其他品质指标的变化。结果表明,与对照相比,5μL/L 1-MCP处理能有效抑制原果胶质量分数的减少及可溶性果胶的生成,降低果胶甲酯酶和多聚半乳糖醛酸酶的活力,延缓3种李果实硬度、可溶性固形物质量分数、可滴定酸质量分数、VC含量的下降和a*值的上升。所得结论初步揭示1-MCP处理延缓采后李果实硬度下降的机理,为李果实采后硬度和品质保持提供了理论依据。
译  名：
Effect of 1-Methylcyclopropene Treatment on Firmness Change of Postharvest Plum Fruit and Underlying Mechanism
作  者：
CHEN Ou;WU Xueying;DENG Lili;ZENG Kaifang;College of Food Science, Southwest University;Food Storage and Logistics Research Center, Southwest University;
关键词：
plum fruit;;1-methylcyclopropene;;pectin; firmness;;quality
摘  要：
In order to investigate the firmness change of plum fruit after 1-methylcyclopropene(1-MCP) treatment, three native plum cultivars in Chongqing(‘Mai', ‘Qingcui' and ‘Waizui') were treated with 1-MCP at 5 μL/L for 6 h at room temperature, and then stored at 0 ℃. Changes in firmness, substances and enzyme activities related to firmness and other fruit quality attributes during storage were measured. Results showed that 5 μL/L 1-MCP treatment could effectively inhibit the reduction in protopectin and the formation of water-soluble pectin, repress the activity of pectin methylesterase and polygalacturonase, and slow the increase in a* and the decrease in soluble solids content(SSC), titratable acidity(TA), vitamin C content and fruit firmness. These results preliminarily revealed the underlying mechanism by which 1-MCP treatment could delay the decline of firmness, which will provide a theoretical basis for hardness and quality maintenance in postharvest plum fruit.

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