1- 甲基环丙烯及其结构类似物处理对寒富苹果贮藏品质的影响

研究1-甲基环丙烯(1-MCP)及其结构类似物1-戊基环丙烯(1-PentCP)和1-辛基环丙烯(1-OCP)在常温(20℃±1℃)条件下对寒富苹果果实生理及贮藏品质的影响。结果表明：与对照相比1-MCP及其结构类似物处理均不同程度抑制苹果贮藏期间的呼吸强度、乙烯释放量,保持苹果硬度,延缓酸度下降的速度,并且抑制果实软化相关酶纤维素酶和多聚半乳糖醛酸酶的活性。1-MCP及其结构类似物处理可延缓寒富苹果采后的成熟衰老保持较好的品质。1-MCP及其结构类似物处理间无明显的差异。     

苹果果实超弱发光、乙烯释放和呼吸跃变对1-MCP的响应

以耐贮藏的“红富士”(MalusdomesticaBorkhvar.RedFuji)苹果果实为试材,研究了果实采后衰老过程中超弱发光(Ultra-weakLuminescence,UWL)、乙烯释放和呼吸跃变对1-甲基环丙烯(1-methycyclopropene,1-MCP)的响应。结果显示,自然状态贮藏的果实UWL的变化与呼吸速率、乙烯释放速率的变化趋势相似,均有明显的高峰出现,且出峰时间一致。1-MCP处理后,果实的超弱发光峰明显拖后,但峰值不低于对照。高峰之后UWL值明显高于对照。与此同时,果实软化明显延缓,呼吸与乙烯释放速率下降,乙烯、呼吸跃变高峰也推迟。果实超弱发光能够反映富士苹果采后衰老过程中代谢的变化。     

1-MCP及其结构相似物处理对番茄采后贮藏效果的影响

为了研究环丙烯类乙烯抑制剂的作用效果,以绿熟期番茄为试材,用1-甲基环丙烯(1-MCP)、1-戊基环丙烯(1-PentCP)、1-辛基环丙烯(1-OCP)处理后,常温(18℃±2℃)贮藏,每隔3 d测定1次理化指标,研究三者对番茄果实后熟衰老和贮藏效果的影响。结果表明:1-MCP及其结构相似物处理番茄不同程度地降低了呼吸强度和乙烯释放量的峰值,抑制了番茄果实硬度的下降,延缓了可溶性固形物含量的上升,同时也有效抑制了后熟期番茄果实过氧化氢酶(CAT)活性、过氧化物酶(POD)活性,延缓了果实的后熟衰老。3种试验的抑制剂中,1-MCP、1-PentCP和1-OCP处理随支链长度的增加,抑制后熟衰老的效果依次降低。     

1-MCP对‘粉红女士’苹果果实采后生理及其品质的影响

为探讨1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对‘粉红女士’苹果采后生理特性及其品质的影响。用1.0 μL/L的1-MCP处理‘粉红女士’苹果24 h,以不处理为对照,20℃条件下贮藏,定期测定贮藏期间的主要品质及相关生理指标。结果表明:1-MCP处理可保持苹果贮藏过程中的硬度、可滴定酸含量,延缓果皮油腻化的发生,显著抑制果实的呼吸强度和乙烯释放速率,推迟果实过氧化氢酶、过氧化物酶两种酶活性峰值的出现,并在一定程度上提高了超氧化物歧化酶和过氧化氢酶的活性,有效抑制丙二醛含量的积累。因此,1-MCP处理可较好地调控‘粉红女士’苹果的相关生理代谢,改善果实的贮藏品质,从而有效延缓果实采后的成熟衰老进程。     

1-MCP处理对新高梨冷藏保鲜效果的影响

以新高梨果实为试材,通过对1-甲基环丙烯(1-MCP)处理新高梨冷藏期间主要生理指标和感官指标变化规律的分析,研究了1-MCP处理对新高梨果实冷藏保鲜效果的影响.结果表明:1-MCP处理推迟了乙烯和呼吸高峰的出现,抑制了果实丙二醛(MDA)和果皮相对膜透性的升高,延缓其衰老,明显延缓了果实硬度的下降,抑制了可溶性固形物含量的升高,从而较好地保持果实在贮藏期间的品质和风味;对照和处理的可滴定酸(TA)含量无明显变化:1-MCP处理可以抑制果心褐变,但经过1-MCP处理却加速了果实的果皮褐变.     

1-甲基环丙烯(1-MCP)真空渗透处理对货架期杏果实采后生理和品质的影响

火村红杏果实经1-甲基环丙烯(1-methylcyclopropene,1-MCP)真空渗透处理后,于0℃贮藏2周再转到货架期(23～25℃)贮藏.研究结果表明:1-MCP处理能有效地抑制货架期杏果实呼吸强度和乙烯释放量,延缓果实硬度、可滴定酸和抗坏血酸含量的下降,抑制类胡萝卜素的合成积累和推迟果实色泽的转变.采后1-MCP处理明显延缓了货架期杏果实后熟软化,使果实的品质和风味更加突出.     

1-MCP和1-PentCP二次处理对樱桃番茄采后常温贮藏生理品质影响的比较

采用1μL/L 1-MCP(1-甲基环丙烯)或1-Pent CP(1-戊基环丙烯)2种环丙烯类乙烯抑制剂对变色期樱桃番茄果实(Lycopersicon esculentum var.cerasiforme)分别进行一次和二次处理,比较不同处理对果实在常温贮藏期间的生理和贮藏品质的影响。结果表明:与对照组相比,1-MCP与1-Pent CP二次处理均能有效保持樱桃番茄果实的硬度并延缓番茄红素和VC含量的降低、抑制果实呼吸强度和MDA(丙二醛)的积累以及细胞膜透性的增加、降低果实中POD(过氧化物酶)活性并推迟其活性高峰的出现,综合效果优于一次处理。     

乙烯利和1-MCP处理对库尔勒香梨表皮蜡质的影响

为揭示保鲜效应与蜡质变化的关系,以1.2μL/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:1.2μL/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。     

1-MCP和预贮对深州蜜桃采后生理和品质的影响

为保持深州蜜桃冷藏期间良好的品质, 延长贮藏时间, 采用1 . 0 μ L / L 1 - 甲基环丙烯
（1-methylcyclopropene,1-MCP）熏蒸和预贮（8 ℃、5 d转入0 ℃）的方法对采后深州蜜桃进行处理,测定0 ℃冷
藏期间果实呼吸速率、乙烯释放速率和品质的变化。结果表明,1-MCP处理能够明显抑制桃果实冷藏期间的呼吸速
率和乙烯释放速率,推迟呼吸高峰期的出现;同时延缓了果实软化,抑制可溶性固形物含量上升,降低了果实的褐
变指数和腐烂指数;预贮促进了果实后熟,但预贮和1-MCP处理均明显降低了贮藏期果实褐变度和酚类物质含量,
二者结合处理对抑制果实褐变效果最佳。     

1-MCP处理对花牛苹果虎皮病发生机理及控制效应研究

以天水花牛苹果为实验材料,研究了1-甲基环丙烯(1-MCP)处理对花牛苹果在冷藏(0±0.5)℃及冷藏8个月后模拟货架10 d(25℃)期间虎皮病发生及相关生理生化指标的影响。结果表明:1-MCP处理可有效抑制苹果呼吸强度和乙烯释放量,推迟乙烯释放高峰的出现,降低α-法尼烯、共轭三烯含量,抑制α-法尼烯向共轭三烯的转化,同时1-MCP处理有效提高了花牛苹果果皮中内源抗氧化物质和总酚含量,抑制了多酚氧化酶(PPO)的活性,从而控制虎皮病的发生,降低了花牛苹果虎皮病的发病率和病情指数。     

1-MCP应用于芒果贮藏保鲜的研究进展

呼吸跃变型水果芒果对乙烯非常敏感。1-MCP是一种有效的乙烯作用抑制剂,它能抑制乙烯所诱导的与果实后熟相关的一系列生理生化反应,进而延缓采后呼吸跃变型果实的衰老进程,保持果实的贮藏品质。综述了1-MCP的作用机理及1-MCP对采后芒果的呼吸速率、乙烯产量、果实品质及生理病害等生理生化指标的研究现状,同时介绍了1-MCP结构类似物以及1-MCP结合其他保鲜方法的应用情况,并对1-MCP应用前景进行了展望,以期为1-MCP在芒果贮藏保鲜中的应用和研究提供参考。     

Effect of 1-methylcyclopropene and/or chitosan coating treatments on storage life and quality maintenance of Indian jujube fruit

Indian jujube (Ziziphphus mauritina, cv. ‘Cuimi’) fruits were harvested at stage of mature-green and then treated with 1-methylcyclopropene (1-MCP) at two doses (0 and 600 nl l⁻¹) for 12 h at room temperature. Half of the fruits were coated with 1.5 g/100 ml of chitosan (CTS) solution after 1-MCP treatment and subsequently stored at room temperature and 80-90% relative humidity (RH). Results indicated that 600 nl l⁻¹ of 1-MCP, 1.5 g/100 ml of CTS or their combination were effective in terms of senescence inhibition during storage and compared to control, the storage life was extended by 7, 5 and 8 d, respectively. Fruits treated with the combination of 1-MCP and CTS coating showed better retention of chlorophyll content, total soluble solids, ascorbic acid and fruit firmness, delayed climacteric ethylene evolution and respiration rate, reduced stem-end rots incidence, decreased PG and LOX activities than those with other treatments. Coating alone reduced weight loss and stem-end rots incidence. It delayed the declining firmness and the onset of climacteric ethylene production and respiration rate, but did not influence the peak levels of ethylene and respiration rates. The treatment with only 1-MCP delayed the degreening process and suppressed PG and LOX activities through 10 d at room temperature. The results showed that the treatment with the combination of 1-MCP and CTS coating improved greatly the storage life extension and quality maintenance of Indian jujube fruit at room temperature storage.     

Effect of 1-methylcyclopropene on ripening of postharvest persimmon (Diospyros kaki L.) fruit

Postharvest persimmon fruit (Diospyros kaki L. cv. Qiandaowuhe) was stored at 20 °C after being exposed to 3 μl l⁻¹ 1-methylcyclopropene (1-MCP) for 6 h or not (control). Several parameters (firmness, respiration and ethylene production, pectic substances and cell wall hydrolysis enzymes activities) were examined to determine the efficacy of 1-MCP treatment in delaying persimmon fruit ripening. Results showed that ‘Qiandaowuhe’ persimmon fruit displayed a typical climacteric pattern of respiration and ethylene production. Peak CO₂ production and ethylene production was observed on the fourth day. Fruit softening was accompanied by a progressive increase in water-soluble pectic substances (WSP) and a progressive decrease in chelator-soluble pectic substances (CSP) and alkali-soluble pectic substances (ASP). The activities of pectinmethylesterase (PME) and polygalacturonase (PG) started increasing sharply and reached a maximal value on days 4 and 6, respectively, and then decreased slowly. 1-MCP treatment delayed the onset of climacteric ethylene production and respiration in persimmon fruit, and also significantly retarded the activities of PME and PG during ripening at 20 °C. Consistent with the activity trends of cell wall hydrolysis enzymes, 1-MCP treatment also delayed the depolymerization of CSP and ASP and reduced the increase of WSP compared with the control fruit. Thus, application of 1-MCP can greatly extend the postharvest life of ‘Qiandaowuhe’ persimmon fruit.     

1-MCP对不同采收期黄冠梨褐心病及贮藏品质的影响

以黄冠梨果实为试材,研究1-甲基环丙烯(1-MCP)处理对不同采收期黄冠梨常温贮藏褐心病发生的控制效果及相关品质指标变化。结果表明:1-MCP处理能显著抑制黄冠梨常温贮藏期间果心褐变的发生,降低果实贮藏期间的呼吸速率,抑制乙烯释放速率,推迟乙烯释放高峰出现的时间,保持较好的果实硬度,延缓果实可滴定酸、可溶性固形物含量的下降,较好地保持黄冠梨果实的品质,保鲜效果显著。且1-MCP对黄冠梨褐心的控制效果与成熟度密切相关。     

Control of Postharvest Quality in Blueberry Fruit by Combined 1-Methylcyclopropene (1-MCP) and UV-C Irradiation

The objective of this study was to investigate the effects of 1-methylcyclopropene (1-MCP) combined with UV-C irradiation on postharvest quality of blueberry fruit (Vaccinium spp. Berkeley) stored at 4 ± 1 °C for 8 days. Respiration rate, ethylene production, decay incidence, softness, color, total anthocyanin content, malondialdehyde (MDA) content, titratable acid content, soluble solid content, peroxidase (POD), phenylalanine ammonia lyase (PAL), and catalase (CAT) of treated blueberry fruit were examined. The results indicated that treatment with 1-MCP plus UV-C irradiation inhibited respiration rate, ethylene production, decay incidence, and MDA content. The combined treatment also delayed softness, color, titratable acid, and soluble solid content and improved total anthocyanin content of blueberries throughout the storage period at 4 ± 1 °C compared to the untreated samples. The efficiency of the combined treatment (1-MCP + UV-C irradiation) was better than that of 1-MCP or UV-C irradiation alone. Furthermore, combination of 1-MCP and UV-C irradiation effectively enhanced PAL and CAT activities and inhibited the increasing of POD activity in blueberries. Therefore, our results shows that 1-MCP plus UV-C irradiation treatments may be a useful method in maintaining commercial quality and extending shelf life of blueberries.     

采后1-甲基环丙烯与自发气调处理对冰温贮藏火柿软化及相关生理变化的影响

为解决柿果实采后快速软化的问题,以火柿为试材,探究1.0 μL/L 1-甲基环丙烯（1-methylcyclopropene,1-MCP）、气调贮藏（modified atmosphere packaging,MA）及二者协同处理（1-MCP＋MA）对有、无萼片火柿采后冰温（－0.5±0.3）℃贮藏期间软化及相关生理指标的影响。结果表明,各处理方式均能在一定程度上延缓火柿软化。保留萼片联合MA处理维持贮藏环境内高CO2、低O2体积分数效果最好,并能有效抑制β-半乳糖苷酶活力。去除萼片联合1-MCP处理在延缓果肉硬度下降、抑制纤维素酶和多聚半乳糖醛酸酶活力、降低呼吸强度和乙烯生成速率、减少总黄酮损失方面效果最佳; 1-MCP＋MA协同处理可明显延缓果皮硬度下降,减少VC、总酚损失。此外,去萼片处理有效延缓了火柿二次乙烯释放高峰。综合分析不同方式贮藏的火柿品质,去除萼片联合1-MCP处理能显著延缓火柿软化进程,对冰温贮藏火柿有较好的保鲜效果。本研究可为柿果保鲜新技术开发提供理论参考。