Reduction of Chilling Injury in Litchi Fruit by 1-MCP

ACTA HORTICULTURAE SINICA ›› 2006, Vol. 33 ›› Issue (6): 1203-1208.

• 研究论文 • Previous Articles Next Articles

Reduction of Chilling Injury in Litchi Fruit by 1-MCP

Hu Weirong^{1, 2};Liu Shunzhi¹;Zhang Zhaoqi^2*;Jiang Yueming³;Ji Zuoliang²

(¹School of Life Science, Guangzhou University, Guangzhou, Guangdong 510006, China; ²College of Horticulture, South China Agricultural University, Guangzhou, Guangdong 510642, China; ³South 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

Abstract

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

CLC Number:

S667.3

Hu Weirong;;Liu Shunzhi;Zhang Zhaoqi;Jiang Yueming;Ji Zuoliang. Reduction of Chilling Injury in Litchi Fruit by 1-MCP[J]. ACTA HORTICULTURAE SINICA, 2006, 33(6): 1203-1208.

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Reduction of Chilling Injury in Litchi Fruit by 1-MCP

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