Effect of 1-methylcyclopropene(1-MCP) treatment on storage quality and postharvest physiology of bitter gourd
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摘要: 研究了1-甲基环丙烯（1-MCP）处理对苦瓜果实贮藏品质和采后生理的影响。苦瓜果实采后用0.5、1.0、1.5μL/L1-MCP处理12 h后,在20℃下贮藏。贮藏期间测定果实腐烂率、硬度、色差、可溶性固形物和可滴定酸含量、抗坏血酸含量、H2O2含量、超氧阴离子产生速率、果实的过氧化氢酶及过氧化物酶活性等指标的变化。结果表明:与对照组果实相比,1-MCP处理能有效延缓苦瓜果实硬度的下降,保持较高的抗坏血酸、可滴定酸和可溶性固形物含量,抑制果实中H2O2、O2-·含量的上升;且在整个贮藏期间,能够有效增加处理组果实过氧化物酶和过氧化氢酶的活性。另外,1-MCP还可以抑制果实的腐烂,但是过高浓度反而会增加果实的腐烂。研究认为,0.5μL/L 1-MCP处理可延缓采后苦瓜果实成熟衰老和贮藏品质下降,在20℃下延长贮藏时间达4 d以上。Abstract: Effects of 1-methylcyclopropene(1-MCP) on storage quality and postharvest physiology of bitter gourd fruit were investigated. The harvested bitter gourd fruits were treated with 0.5,1.0 and 1.5 μL/L 1-MCP for 12 h,then the fruit were stored at 20 ℃. During storage,the changes of decay rate,flesh firmness,color,total soluble solids( TSS) and titratable acid( TA) content, ascorbic acid( As A) content, accumulation of superoxide anion(O2-·),hydrogen peroxide(H2O2),activity of catalase(CAT) and peroxidase(POD) were determined. The results showed that compared with the control fruit, 1- MCP treatment suppressed fruit softening,maintained the high levels of As A and TA content and increased TSS content. And the CAT and POD activity of treatments were increased and significantly higher than the control during storage. In addition,1-MCP treatment could suppress the decay rate of fruit,whereas the higher concentration increased the decay rate. Therefore,0.5 μL/L 1-MCP treatment could delay ripening and senescence of harvested bitter gourd fruit and maintain storage quality,prolonging the storage time for above 4 days under 20 ℃.
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Keywords:
- bitter gourd /
- 1-methylcyclopropene /
- storage quality /
- postharvest physiology
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