| 1-MCP采前处理对葡萄采后相关酶活性与品质的影响 |
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| 引用本文： | 李江阔,曹森,张鹏,颜廷才,陈绍慧.1-MCP采前处理对葡萄采后相关酶活性与品质的影响[J].食品科学,2014,35(22):270-275. |
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| 作者姓名： | 李江阔 曹森 张鹏 颜廷才 陈绍慧 |
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| 作者单位： | 1.国家农产品保鲜工程技术研究中心（天津），天津市农产品采后生理与贮藏保鲜重点实验室，天津 300384；
2.沈阳农业大学食品学院，辽宁 沈阳 110866 |
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| 基金项目： | “十二五”国家科技支撑计划项目 |
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| 摘 要： | 以不同剂量（1、2、3 μL/L）1-甲基环丙烯（1-methylcyclopropene，1-MCP）处理无核寒香蜜葡萄，研究1-MCP采前处理对冷藏期间葡萄贮藏品质和生理指标的影响。结果表明：与对照相比，3 个1-MCP剂量采前处理均在不同程度上抑制了葡萄质量损失率、落粒率和腐烂率的上升，保持较好的可溶性固形物和可滴定酸含量，降低了果实的呼吸强度和乙烯生成速率，抑制了丙二醛含量和脂氧合酶活性的增加，贮藏后期维持较高的过氧化物酶、过氧化氢酶活性和较低的多酚氧化酶活性。3 个1-MCP剂量处理中，采前1 μL/L 1-MCP处理葡萄保鲜效果最好，能够显著延缓葡萄的衰老进程，保持较高的贮藏品质。
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| 关 键 词： | 葡萄 1-甲基环丙烯 生理 品质 保鲜 |
Effects of Preharvest 1-MCP Treatments on Postharvest Quality and Related Enzyme Activities of Grapes |
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| LI Jiang-kuo,CAO Sen,ZHANG Peng,YAN Ting-cai,CHEN Shao-hui.Effects of Preharvest 1-MCP Treatments on Postharvest Quality and Related Enzyme Activities of Grapes[J].Food Science,2014,35(22):270-275. |
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| Authors: | LI Jiang-kuo CAO Sen ZHANG Peng YAN Ting-cai CHEN Shao-hui |
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| Affiliation: | 1. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,
National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China;
2. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China |
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| Abstract: | The effects of preharvest treatments with different concentrations (1, 2 and 3 μL/L) of 1-methylcyclopropene
(1-MCP) on storage quality and physiological indexes of ‘Hanxiangmi’ seedless grapes during cold storage were studied.
The results showed that all concentrations of 1-MCP could inhibit the rise of weight loss rate, abscission rate and rotting
incidence to different degrees, maintain higher total soluble solids (TSS) and titratable acid (TA) contents, decrease
respiratory intensity and ethylene production rate, control the increase in malondialdehyde (MDA) content and lipoxygenase
(LOX) activity, and maintain higher peroxidase (POD) and catalas (CAT) activities and lower polyphenoloxidas (PPO) activity
during later cold storage, compared with the control. Among the different concentrations of 1-MCP, the quality of grapes treated
with 1 μL/L 1-MCP was the best, which delayed the senescence of grapes, and maintained higher storage quality. |
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| Keywords: | grape 1-methylcyclopropene (1-MCP) physiology quality quality preservation |
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