HUI Wei , NIU Rui-xue , SONG Yao-qiang , LI De-ying
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引用次数: 17
摘要
摘要砀山苏里梨属脆梨，属非更年期呼吸型。采用1 000或2 000 uL L-1二苯胺(DPA)处理1 min，或0.5 uL L-1 1-甲基环丙烯(1- mcp)处理12 h，在(2±0.5)℃条件下冷藏210 d。研究了贮藏过程中浅表烫伤的发生率及相关生理指标。结果表明:低温210 d +室温10 d后，对照果实发生浅表烫伤的比例超过90%;1 000和2 000 uL L-1 DPA和0.5 uL L-11-MCP处理抑制了贮藏期间a-法尼烯、共轭三烯、总酚含量和丙二醛(MDA)的积累。这些处理还降低了果皮中细胞膜渗漏和多酚氧化酶(PPO)活性。上述结果表明，1-MCP和DPA处理对砀山suli梨在冷藏期和冷藏后的表面烫伤均有显著的抑制和延缓作用，但作用机制不同。上述结果可为农业生产提供理论依据。
Inhibitory Effects of 1-MCP and DPA on Superficial Scald of Dangshansuli Pear
Abstract
Dangshansuli pear is one of crisp pears and has a non-climacteric respiratory pattern. Dangshansuli pear fruits were treated with 1 000 or 2 000 uL L-1 diphenylamine (DPA) for 1 min, or with 0.5 uL L-1 1-methylcyclopropene (1-MCP) for 12 h before cold storage at (2±0.5)°C for up to 210 d. Incidences of superficial scald and related physiological indexes were investigated during storage. The results showed that superficial scald occurred in control fruit with a rate of over 90% after 210 d at cold storage plus 10 d at room temperature. Treatments with 1 000 and 2 000 uL L-1 DPA and 0.5 uL L-11-MCP inhibited the accumulation of a-farnesene, conjugated trienes, total phenolic contents, and malondialdehyde (MDA) during storage. The treatments also decreased leakage of cell membrane and the activity of polyphenol oxidase (PPO) in the peel. These results indicate that 1-MCP and DPA treatments inhibit and postpone the occurrence of superficial scald of Dangshansuli pears remarkably in cold storage and post-storage shelf life, respectively, while the mechanisms were different. The results above may provide a theoretical evidence for the agriculture production.
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