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食品研究与开发:2024,45(10):52-58
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1-甲基环丙烯结合水杨酸处理维持百香果果实贮藏品质
(1.贵阳学院材料科学与工程学院,贵州贵阳 550005;2.贵州大学酿酒与食品工程学院∕贵州省农畜产品贮藏与加工重点实验室,贵州贵阳 550025;3.贵阳学院食品科学与工程学院,贵州贵阳 550005)
1-Methylpropylene Combined with Salicylic Acid Treatment Maintains the Storage Quality of Passion Fruit
(1.School of Materials Science and Engineering,Guiyang University,Guiyang 550005,Guizhou,China;2.School of Liquor and Food Engineering∕Guizhou Key Laboratory of Storage and Processing of Agricultural and Livestock Products,Guizhou University,Guiyang 550025,Guizhou,China;3.College of Food Science and Engineering,Guiyang University,Guiyang 550005,Guizhou,China)
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投稿时间:2023-11-20    
中文摘要: 为延长百香果的贮藏期并保持贮藏过程中的品质,对比研究2 mmol∕L 水杨酸(salicylic acid,SA)、1 mmol∕L 1-甲基环丙烯(1-methylcyclopropene,1-MCP)、1-MCP 结合SA 处理对紫色百香果果实采后贮藏期间品质、活性氧、抗氧化酶指标的影响。百香果果实经SA、1-MCP 和1-MCP 结合SA 处理后,一定程度抑制乙烯的释放和脂氧合酶(lipoxygenase,LOX)活性,促进几丁质酶(chitinase,CHI)和β-1,3-葡聚糖酶(β-1,3-glucanase,GLU)的活性,增强抗氧化和抗病性作用,降低腐烂率。但因SA 可以增强呼吸,故导致凹陷和失重,加快总酸流失;1-MCP 抑制呼吸作用,增强超氧化物歧化酶(superoxide dismutase,SOD)活性,有利于控制失重和凹陷,但其对过氧化物酶(peroxidase,POD)活性的影响不利于控制衰老。1-MCP 结合SA 对POD 活性,CHI 活性以及GLU 活性的正向影响强于单独使用1-MCP 或SA 处理。因此,1-MCP 结合SA 通过提高百香果果实的抗氧化能力和抗病能力,降低百香果果实的凹陷、失重和腐烂率,且可有效避免单独使用1-MCP 或SA 处理的不良作用,协同维持百香果果实采后贮藏品质。
Abstract:In order to prolong the storage period and maintain the quality of passion fruit during storage,the effects of 2 mmol∕L salicylic acid(SA),1 mmol∕L 1-methylcyclopropene(1-MCP),and 1-MCP combined with SA on the quality,reactive oxygen species and antioxidant enzymes of purple passion fruit during postharvest storage were compared and studied.After treated with 1-MCP,SA and 1-MCP combined with SA,passion fruit inhibited the release of ethylene and the lipoxygenase(LOX)activity to a certain extent,and promoted the activity of chitinase(CHI)and β-1,3-glucanase(GLU).The antioxidant capacity and disease resistance were enhanced,and the rotting rate was decreased. However,SA could enhanced the respiration of passion fruit,which led to shrinkage and weight loss,and accelerated the total acid loss.1-MCP inhibits respiration,enhances superoxide dismutase(SOD)activity,which is conducive to controlling weight loss and shrinkage,but its effect on peroxidase(POD)activity is not conducive to controlling aging.1-MCP combined with SA had a stronger positive effect on POD activity,CHI activity as well as GLU activity than that observed with 1-MCP or SA alone. Therefore,1-MCP combined with SA reduced the shrinkage,weight loss and decay rate of passion fruit by improving the antioxidant capacity and disease resistance of passion fruit,and could effectively avoid the adverse effects of 1-MCP or SA treatment alone,synergistically maintaining the postharvest storage quality of passion fruit.
文章编号:202410008     中图分类号:    文献标志码:
基金项目:贵州省教育厅特色领域项目(黔教合KY 字[2019]077);贵州省普通高等学校科技拔尖人才支持计划项目(黔教合KY 字[2019]066)
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