1-MCP联合乙烯吸附剂处理对黄桃果实冷害与糖代谢的影响

doi:10.16429/j.1009-7848.2022.09.022

首页 > 过刊浏览>2022年第22卷第9期 >208-216. DOI:10.16429/j.1009-7848.2022.09.022

1-MCP联合乙烯吸附剂处理对黄桃果实冷害与糖代谢的影响
DOI:
                        10.16429/j.1009-7848.2022.09.022
                    
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作者单位:(1.湖南大学研究生院隆平分院 长沙 410125;2.湖南省农业科学院农产品加工研究所 长沙 410125;3.果蔬贮藏加工与质量安全湖南省重点实验室 长沙 410125;4.果蔬加工与质量安全湖南省国际联合实验室 长沙 410125)
作者简介:董欣瑞(1998-)，女，硕士生
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基金项目:湖南省重点研发项目(2020NK2048)；湖南省农业科技创新项目(2021CX80，2022CX43，2022 CX133)

Effects of 1-MCP Combined with Ethylene Adsorbent on Chilling Injury and Sugar Metabolism of Peach Fruit

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(1.Longping Branch of Graduate School， Hunan University， Changsha 410125;2.Agricultural Product Processing Institute， Hunan Academy of Agricultural Sciences， Changsha 410125;3.Hunan Provincial Key Laboratory of Fruits and Vegetables Storage， Processing and Quality Safety， Changsha 410125;4.Hunan Province International Joint Laboratory on Fruits and Vegetables Processing， Quality and Safety，Changsha 410125)

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摘要:

冷害是黄桃果实低温贮藏产生的一种生理性病害，本文选用1-甲基环丙烯(1-MCP)与乙烯吸附剂(EA)联合处理黄桃，研究1-MCP-EA和1-MCP对其果实冷害(CI)与糖代谢的影响。将黄桃在4 ℃下贮藏28 d，与对照和1-MCP相比，1-MCP-EA处理能够更好地维持果实硬度和可溶性固形物(soluble solid content，SSC)含量，减轻冷害褐变。黄桃果实糖含量与蔗糖代谢相关酶活研究表明，1-MCP单独处理和1-MCP-EA联合处理均能减少蔗糖含量的下降以及果糖与葡萄糖含量的上升，抑制酸性转化酶(AI)与中性转化酶(NI)活性的升高。1-MCP-EA处理可有效抑制黄桃果实的蔗糖合成酶(SS)活性上升和蔗糖单磷酸合成酶(SPS)活性下降。结论:1-MCP-EA处理抑制黄桃冷害效果最好，营养品质保持程度最佳。

Abstract:

Chilling injury is a physiological disease of yellow peach fruit during low temperature storage. In this paper， yellow peach was treated by 1-methylcyclopropene (1-MCP) and ethylene adsorbent (EA)， and the effects of 1-MCP-EA and 1-MCP on chilling injury (CI) and sugar metabolism were studied. Yellow peach was stored at 4 ℃ for 28 days， compared with the control and 1-MCP， 1-MCP-EA treatment could better maintain fruit hardness， soluble solid content (SSC) and reduce chilling injury browning. The results showed that 1-MCP-EA and 1-MCP treatment could reduce the decrease of sucrose content and the increase of fructose and glucose content， and inhibit the increase of acid invertase (AI) and neutral invertase (NI) activities. 1-MCP-EA treatment could effectively inhibit the increase of sucrose synthase (SS) activity and the decrease of sucrose phosphate synthase (SPS) activity in yellow peach fruit. Therefore， 1-MCP-EA treatment had better effect on inhibiting chilling injury and maintaining nutritional quality in yellow peach.

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董欣瑞,张珮,袁楚珊,刘伟,张菊华,苏东林,朱向荣.1-MCP联合乙烯吸附剂处理对黄桃果实冷害与糖代谢的影响[J].中国食品学报,2022,22(9):208-216

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收稿日期:2021-11-02
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在线发布日期: 2022-10-26
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