1-MCP处理对套袋红富士苹果贮藏期间抗氧化酶活性和丙二醛含量的影响

以红富士苹果为试材,研究了在0℃贮藏条件下,1μl/L 1-甲基环丙烯（1-MCP）处理套袋红富士苹果的抗氧化酶活性和丙二醛（MDA）含量的变化趋势。结果表明：1-MCP处理使红富士苹果的抗氧化酶活性峰值出现时间推迟,贮藏结束（120 d）时,MDA含量降低。1-MCP处理套袋红富士苹果的抗氧化酶活性和MDA含量与未套袋果实变化趋势无明显差异,但贮藏结束时,套袋红富士果实的过氧化物酶（POD）、过氧化氢酶（CAT）活性及MDA含量低于未套袋果实,而超氧化物歧化酶（SOD）活性高于未套袋果实。1-MCP处理套袋红富士苹果的SOD活性高于未套袋果实14%,MDA含量是未套袋果实的64.5%。

Effect of 1-MCP on Antioxidative Enzyme Activities and MDA Content of Bagged Red Fuji Apples during Storage

Red Fuji apples(Malus domestica Borkh cv.Red Fuji) were used to study the effect of 1 μl/L 1-MCP on the antioxidative enzyme activities and MDA content under 0℃ storage.The results showed that 1-MCP delayed the peak emergence of antioxidative enzyme activities and reduced the MDA content after stored for 120 days.There were no obvious differences between the bagged and not bagged apples in MDA content and antioxidative enzyme activities after treated with 1-MCP.At the end of storage,the activity of POD and CAT and MDA content of bagged apples were lower than those of the not bagged ones,but the SOD activity was 14% higher than that of not bagged apples.The MDA content of bagged apples treated with 1-MCP were 64.5% of that of the not bagged ones.