| 摘要: |
| 【目的】研究1-MCP处理对甜瓜贮藏期果实软化的作用机理，为甜瓜采后通过生物技术调控其果实的软化提供了参考依据。【方法】以“玉金香”甜瓜为材料，采用1 μL/L 的1-MCP，在室温（21±1） ℃状态下，对生理成熟期甜瓜果实处理24 h后，转入(10±1) ℃、相对湿度70%～80%的冷库中贮藏，以未经1-MCP处理的果实为对照，在贮藏的不同时间分别取样测定果实硬度及多聚半乳糖醛酸酶（PG）、果胶甲酯酶（PME）、纤维素酶（EGase）、β-葡萄糖苷酶和β-吡喃半乳糖苷酶的活性。【结果】1-MCP处理显著抑制了甜瓜果实硬度在贮藏期间的下降趋势；PG活性在果实贮藏中后期有显著增加，PME活性在贮藏初期就显著增加并在整个贮藏期保持了较高的活性，EGase活性在贮藏期呈上升趋势，β-葡萄糖苷酶和β-吡喃半乳糖苷酶在果实中有较高的活性，在贮藏期活性较稳定，没有显著的变化，但上述酶的活性均以经1-MCP处理的果实较低。【结论】PG、PME、EGase、β-葡萄糖苷酶和β-吡喃半乳糖苷酶在不同时期以不同的方式参与了甜瓜果实的软化进程。1-MCP处理显著抑制了果实硬度在贮藏期的下降趋势，同时显著抑制了PG、PME、EGase在果实贮藏期活性的升高，对β-葡萄糖苷酶和β-吡喃半乳糖苷酶在贮藏期的活性也有影响，但作用效果相对较小，说明1-MCP对果实软化相关酶活性的影响有显著区别。 |
| 关键词: 甜瓜 1-MCP 软化机理 果实采后 |
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| 基金项目:宁夏自然科学基金项目（NZ0840）；宁夏教育厅重点项目（2008JY001） |
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| Effect of 1-MCP on softening mechanism in “Yujinxiang” melon fruit during storage |
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| Abstract: |
| 【Objective】In this study,effects of 1-MCP-treated on softening mechanism in the melon (Cucumis melo L.var Yujinxiang) fruit during storage were investigated.【Method】Colour-change stage melon were treated with 1 μL/L 1-MCP at （21±1） ℃ temperature for 24 h,non-treated melon as control,and then the melon was stored at （10±1） ℃,70%-80% RH condition.Firmness,polygalacturonase (PG),pectinmethylesterase (PME),endo-β-1,4-glucanase (EGase),β-glucosidase and β-galactosidase activities of the melon were determined during storage.【Result】Results showed that 1-MCP treatment was effective in delaying decline of the melon firmness during storage.PME,PG and EGase activities increased during postharvest storage,but there were no significant changes of β-galactosidase and β-glucosidase activities for the control melon.While compared with control,1-MCP significantly inhibited PG,PME and EGase activity increased,but there were less effect of 1-MCP-treated on β-galactosidase and β-glucosidase activities of the melon.【Conclusion】The results illustrated that decreased softening in 1-MCP treated melon was associated with significant declining the activities of PG,PME and EGase. |
| Key words: melon 1-methylcyclopropene softening mechanism fruit during storage |
