1-MCP处理对常温贮藏黄冠梨褐心病和果实品质的影响
Effects of 1-MCP treatment on browning heart and quality of Huangguan pears during storage at room temperature
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摘要: 为延长黄冠梨果实贮藏期,抑制褐心病,研究了1-甲基环丙烯（1-MCP）处理对常温贮藏期间（20℃）褐心病及相关品质指标变化的影响。结果表明:1.5μL/L的1-MCP处理能极显著（p<0.01）降低果实贮藏期间的褐心病发病率与发病指数,贮藏30 d时,1-MCP处理黄冠梨果实褐心病发病率和发病指数分别为12.82%和0.09,比对照低88.59%和88.92%,同时抑制果实的呼吸强度和乙烯生成,保持果实硬度,并能有效降低果心PPO活性与MDA、H2O2含量,提高总酚含量和SOD、POD活性,减缓黄冠梨果心褐变反应。综上所述,1-MCP处理可以有效抑制黄冠梨常温贮藏期间褐心病的发生。Abstract: In order to prolong the storage period and inhibit the browning heart of Huangguan pear fruit,the effect of1- methylcyclopropene( 1- MCP) treatment on indexes of browning heart and related quality of fruit during storage at room temperature( 20 ± 0.5) ℃ was studied. The results showed that 1.5 μL / L 1- MCP treatment could significantly( p < 0.05) reduce the incidence of browning heart disease and disease index during storage. After30 days of storage,the incidence of browning heart disease and disease index of 1- MCP treatment of Huangguan pear were 12.82% and 0.09,lower than the control 88.59% and 88.92% respectively. The 1- MCP treatment could also inhibit the respiration rate and ethylene production,maintain fruit firmness,reduce the PPO activity and content of MDA and H2O2 of fruit core effectively,increase the content of total phenol and the activity of SOD and POD,and slow the core browning reaction of Huangguan pear.In summary,1- MCP treatment can effectively inhibit browning heart of Huangguan pear during the room temperature storage.
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