| 摘要: |
| 【目的】研究甜瓜品种‘黄醉仙’果实采后用1-MCP处理后细胞壁水解酶的变化规律，为提高其商品性、延长其货架期提供参考。【方法】以达到商品成熟度的‘黄醉仙’甜瓜果实为试材，用1 μL/L 1-MCP室温熏蒸24 h后常温贮藏，以不处理果实为对照，测定果实硬度及β-半乳糖苷酶 (β Gal)、α-L-阿拉伯呋喃糖苷酶 (α-Af)、纤维素酶、多聚半乳糖醛酸酶 (PG)、果胶甲酯酶(PME)活性，分析‘黄醉仙’果实的软化机制。【结果】‘黄醉仙’果实采后硬度降低，经1-MCP处理后果实的硬度显著高于对照；对照果实β-Gal、α-Af、纤维素酶活性分别在采后1，5，6 d达到最高，而1-MCP处理果实β-Gal、α-Af、纤维素酶活性峰值均在采后10 d出现；对照果实PG活性在采后4 d达到最高，1-MCP处理果实在采后8 d达到最高；对照果实PME活性持续下降，1-MCP处理果实PME活性高于对照。【结论】甜瓜‘黄醉仙’果实采后软化是β-Gal、α-Af、PG、PME、纤维素酶共同作用的结果，其中，β-Gal和PME主要参与早期成熟，而PG、纤维素酶、α-Af则影响中后期成熟软化；1-MCP抑制了β-Gal、α-Af、纤维素酶、PG活性，延缓了PME活性的下降趋势，这可能也是1-MCP能对果实进行保鲜的原因之一。 |
| 关键词: 甜瓜 采后生理 细胞壁水解酶 1-MCP |
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| 基金项目:现代农业产业技术体系建设专项(CARS-26-21) |
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| Changes of cell wall degrading enzymes during post-harvest softening of melon ‘Huangzuixian’ |
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ZHANG Min,WANG Ai-ling,YANG Jun,et al
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| Abstract: |
| 【Objective】This study investigated the changes of cell wall degrading enzymes after fruits of melon ‘Huangzuixian’ were harvested and treated by 1-MCP to provide information for marketability improving and shelf-life extending.【Method】Fruits of melon ‘Huangzuixian’ harvested at commercial maturity were treated with 1 μL/L 1-MCP for 24 hours before being stored at room temperature.Fruit firmness and activities of β-galactosidase (β-Gal),α-L-arabinofuranosidase (α-Af),cellulase,polygalacturonase (PG),and pectinesterase (PME) during the softening process were measured and analyzed.【Result】Fruit firmness decreased throughout the experimental period,and firmness of fruits treated with 1-MCP was significantly higher than the control.Activities of β-Gal,α-Af,cellulose,and PG peaked at 1 d,5 d,6 d,and 4 d after harvest while those of 1-MCP treated fruits peaked at 10 d,10 d,10 d,and 8 d after harvest,respectively.PME activities of fruits in both control and 1-MCP treatment declined,but 1-MCP treatment had higher levels.【Conclusion】Softening of melon ‘Huangzuixian’ fruits resulted from interactions of β-Gal,α-Af,PG,PME,and cellulose.PME and β-Gal contributed to the initiation of softening,while PG,α-Af and cellulase remarkably contributed to middle and later fast-softening.1-MCP inhibited the activities of β-Gal,α-Af,PG and cellulose and slowed the decrease of PME activity.This was one possible reason why 1-MCP could keep fruits fresh. |
| Key words: melon post-harvest physiology cell wall degrading enzymes 1-MCP |
