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园艺学报 ›› 2014, Vol. 41 ›› Issue (3): 447-455.

• 果树 • 上一篇    下一篇

红富士苹果采后1-MCP 处理对果皮色素及其相关酶活性的影响

李秀芳,饶景萍*,马秋诗,孙振营,韩 叶   

  1. 西北农林科技大学园艺学院,陕西杨凌 712100
  • 出版日期:2014-03-25 发布日期:2014-03-25
  • 基金资助:

    国家科技支撑计划项目(2013BAD19B04);国家现代农业产业技术体系建设专项资金项目(CARS-28)

Effects of 1-MCP Treatment on the Pericarp Pigment and the Activity of Related Enzymes of‘Red Fuji’Apple

LI Xiu-fang,RAO Jing-ping*,MA Qiu-shi,SUN Zhen-ying,and HAN Ye   

  1. College of Horticulture,Northwest A & F University,Yangling,Shaanxi 712100,China
  • Online:2014-03-25 Published:2014-03-25

摘要: 以‘红富士’苹果为试材,研究了采后1–甲基环丙烯(1-MCP)处理对冷藏期间果实硬度,
叶绿素、类胡萝素及花青苷含量变化的影响,并重点研究了花青苷含量变化与其合成相关酶(PAL、CHI、
DFR、UFGT)和降解相关酶PPO、POD 活性变化的关系,结果显示:1-MCP 处理能抑制叶绿素降解及
贮藏前期花青苷的积累,延缓类胡萝素的积累及花青苷的后期降解;贮藏期间花青苷的合成与CHI、DFR
活性不相关,与PAL、UFGT 活性正相关;贮藏期间花青苷降解相关酶PPO、POD 活性都呈现先上升后
下降的趋势,对照的PPO 活性始终高于1-MCP 处理,1-MCP 处理明显抑制贮藏前期果皮POD 活性的上
升及贮藏后期POD 活性的下降。

关键词: 苹果, 1-MCP, 果皮色素, 采后

Abstract: The effects of 1-MCP on‘Red Fuji’apple fruit firmness,chlorophyll,carotene and
anthocyanin content changes during storage,and focus on the anthocyanin content changes and synthetic
enzymes(PAL,CHI,DFR,UFGT)activity and degradation enzyme PPO,POD activity changes. The
results showed that : 1-MCP treatment can inhibit degradation of chlorophyll and anthocyanin
accumulation in early storage,delay the accumulation of carotenoids and anthocyanins late degradation;
Through the analysis of correlation showed that,during postharvest storage,anthocyanin synthesis was not
related with CHI,DFR activity changes but with PAL,UFGT activity are closely related;During
postharvest storage,anthocyanin degradation enzyme PPO,POD activity increased firstly and then
decreased,during the whole storage,PPO activity of control group is higher than that of 1-MCP treatment
group,1-MCP treatment significantly inhibit the rise of POD activity in the pre-storage peel and the fall of
POD activity in the late storage.

Key words: apple, 1-MCP, peel pigment, postharvest

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