乙烯利和1-MCP处理对库尔勒香梨表皮蜡质的影响
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国家自然科学基金地区科学基金项目(31560470)


Effects of Ethephon and 1-MCP Treatments on the Cuticular Wax of Korla Pear
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    摘要:

    为揭示保鲜效应与蜡质变化的关系,以1.2 μL/L 1-甲基环丙烯(1-MCP)与1 g/L乙烯利分别处理的冷藏香梨为试验材料,定期测定香梨表皮蜡质含量及组分变化,以及果实硬度、失重率等品质指标的变化。结果表明,乙烯利可加速果实的软化、可溶性固形物含量(SSC)的增加及纤维素的降解,果实中多聚半乳糖醛酸酶(PG)和纤维素酶(CX)活性增强,呼吸速率和乙烯释放速率提高,并使呼吸高峰和乙烯释放高峰提前,抑制了香梨失重率增大;同时,乙烯利使香梨表皮总蜡质含量增多,主要是因某些特定长链物质含量增多,使其蜡质组分物质种类明显减少,说明乙烯利处理促进香梨贮藏品质及表皮蜡质的变化,加速香梨成熟衰老。1-MCP处理延缓香梨失重率及硬度的下降,抑制了可溶性固形物含量(SSC)和水溶性果胶(WSP)含量的上升、纤维素含量的下降及PG和CX活性的增强,降低呼吸速率和乙烯释放速率,推迟呼吸和乙烯释放速率高峰,使果实呼吸作用保持在较低水平;同时1-MCP显著抑制香梨表皮总蜡质的变化,使其含量保持在较高水平;抑制二十九烷和二十七烷含量的减少;在贮藏期间保持棕榈酸、反油酸及顺式-11-二十碳烯酸的含量优势;保持醇类的多样性,但抑制了醇类含量的增加,使二十九醇含量缓慢变化。结论:1.2 μL/L 1-MCP处理延缓了香梨衰老进程,对冷藏香梨有较好的保鲜效果。

    Abstract:

    The change in wax content and composition of the fragrant pear and the storage quality changes of fruit firmness and weight loss etc. were measured regularly in order to reveal the relationship between the fresh-keeping effect and the change of wax of fruits, refrigerated fragrant pears treated with 1.2 μL/L 1-methylcyclopropene(1-MCP) and 1 g/L ethephon were used as test materials. The results show that ethephon accelerated fragrant pear fruit softening, soluble solid content (SSC) generation and cellulose degradation, enhanced the activity of polygalacturonase (PG) and cellulase (CX), increase breathing rate and ethylene release rate, advanced breathing peak and ethylene release peak;at the same time, ethephon increased the total wax content of the cuticular wax, and it was mainly due to the increased in the content of certain specific long-chain substances, but it significantly reduced the types of wax components. It can be seen that the ethephon treatment promoted the changes in the storage qualities and cuticular wax of the fragrant pear, and accelerated the ripening and aging of the fragrant pear. And 1-MCP treatment delayed the rate weight loss and firmness decrease of the fragrant pear, inhibited the increase of SSC and water-soluble pectin(WSP) content, the decrease of cellulose content and the enhancement of PG and CX activity, reduced respiration rate and ethylene release rate, delayed the peak of respiration and ethylene release, keeping fruit respiration at a low level. At the same time, 1-MCP significantly inhibited the change in wax content of fragrant pear and kept at a high level;reduced the reduction of the content of nonacosane and heptacosane;the contents advantages of palmitic acid, elaidic acid and cis-11-Eicosenoic acid were maintained during storage;the diversity of alcohol species was maintained, but the increase in content was suppressed, and the content of nonacosanol was changed slowly. It can be known that 1.2 μL/L 1-MCP treatment delayed the aging process of fragrant pear and has a good fresh-keeping effect on refrigerated fragrant pear.

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毛惠娟;王月;吕云皓;陈国刚;江英.乙烯利和1-MCP处理对库尔勒香梨表皮蜡质的影响[J].中国食品学报,2021,21(6):216-230

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  • 在线发布日期: 2021-07-16
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