关键词: 梨, 1-MCP, 品质, 叶绿素降解, 基因表达

Abstract: Effect of 1-methylcyclopropene（1-MCP）on chlorophyll degradation and quality maintenance of postharvest of‘Yuluxiang’pear fruits were investigated，providing a theoretical basis for the‘Yuluxiang’pear about preservation technology. In this study，two groups of ‘Yuluxiang’pear were used as experimental materials，one group was treated with 1.0 μL ? L-1 1-MCP at 20 ℃，while the other group was used as control and kept at 20 ℃ without 1-MCP treatment. Chlorophyll content and fruit firmness，soluble solids，titratable acid，vitamin C content，respiration rate and ethylene production were measured. Moreover，the expression level of related genes to chlorophyll degradation were detected by real-time quantitative PCR. The results showed that the firmness and soluble solids content of ‘Yuluxiang’pear were unsignificantly affected between 1-MCP treatment and the control. But 1-MCP could significantly inhibited the decrease of titratable acid content and vitamin C content，the expression of PbETR1 and PbETR2，and delayed the respiration rate and ethylene retention time；1-MCP treatment could inhibit the expression of PbCLH1 gene，delay the downstream reaction in the pathway of chlorophyll catabolism，so as to delay the degradation of chlorophyll，and maintain the quality and chlorophyll of‘Yuluxiang’pear fruit during storage.

Key words: pear, 1-MCP, quality, chlorophyll degradation, gene expression