园艺学报 ›› 2006, Vol. 33 ›› Issue (6): 1203-1208.

• 研究论文 • 上一篇    下一篇

1 - 甲基环丙烯处理荔枝果实减轻其贮藏中冷害的研究

胡位荣1, 2;刘顺枝1;张昭其2*;蒋跃明3;季作梁2   

  1. (1 广州大学生命科学学院, 广东广州510006; 2 华南农业大学园艺学院, 广东广州510642; 3 中国科学院华南植物园, 广东广州510650)
  • 收稿日期:2006-01-25 修回日期:2006-09-20 出版日期:2006-12-25 发布日期:2006-12-25

Reduction of Chilling Injury in Litchi Fruit by 1-MCP

Hu Weirong1, 2;Liu Shunzhi1;Zhang Zhaoqi2*;Jiang Yueming3;Ji Zuoliang2   

  1. (1 School of Life Science, Guangzhou University, Guangzhou, Guangdong 510006, China; 2College of Horticulture, South China Agricultural University, Guangzhou, Guangdong 510642, China; 3 South China Botanical Garden, the Chinese Academy of Sciences, Guangzhou, Guangdong 510650, China)
  • Received:2006-01-25 Revised:2006-09-20 Online:2006-12-25 Published:2006-12-25

摘要: 研究了‘桂味’荔枝果实采后1 - 甲基环丙烯( 1-MCP) 处理对其0℃贮藏过程中冷害发生和相关生理生化指标的影响。结果表明: 12MCP处理有效推迟了冷害主要症状即果皮褐变的出现, 延缓了果皮花色素苷含量的下降, 抑制了果实的乙烯释放速率, 但对呼吸速率的影响不明显。进一步的研究表明, 1-MCP处理提高了果实冷藏前期超氧化物歧化酶( SOD) 和过氧化氢酶(CAT) 活性, 降低了果皮多酚氧化酶( PPO) 活性, 抑制了后期过氧化物酶( POD) 和抗坏血酸过氧化物酶(AsA-POD) 活性的提高。

关键词: 荔枝, 1 - 甲基环丙烯, 酶活性, 冷害, 贮藏

Abstract: The effects of 0.25 μL ·L - 1 1-methylcycopropene (1-MCP) on chilling injury and related physiological and biochemical responses of litchi fruit (Litchi chinensis Sonn. ‘Guiwei’) stored at 0℃ were investigated. The results indicated that 1-MCP treatment efficiently retarded the development of pericarp browning, the main chilling injury symptom of litchi fruit, delayed color change and the decrease of anthocyanin content of pericarp, inhibited ethylene release, but had no effect on respiration rate of the fruits. Further
study showed that 1-MCP treatmentmaintained the higher level of superoxide dismutase ( SOD) and catalase (CAT) activities during early days, decreased polyphenol oxidase ( PPO) activity and inhibited the increase of peroxidase ( POD) and ascorbic acid-peroxidase (AsA-POD) activities of fruits.

Key words: Litchi, Litch i chinensis Sonn., 1-methylcycop ropene, Enzymatic activity, Chilling injury, Storage