1-甲基环丙烯对高温下香蕉果实后熟的影响

以香蕉果实为试材,研究了1-甲基环丙烯(1-MCP)对高温逆境下香蕉果实后熟生理的影响。结果表明:35℃高温下贮藏的香蕉果实出现了明显的青皮熟现象,而0.5μL/L的1-MCP处理24h后可显著抑制高温下贮藏果实硬度的降低,延缓果皮细胞膜透性的升高,同时有效地延迟了果肉中淀粉酶活性升高、淀粉含量下降及可溶性糖含量上升。1-MCP处理果实于35℃下贮藏9d后移入20℃环境,进一步延缓了这些后熟生理变化。1-MCP和高温均抑制了果皮叶绿素含量下降,因此1-MCP处理减轻了香蕉热害的程度,延长了果实在高温下的贮藏寿命。

Effect of 1-methylcyclopropene on postharvest fruit ripening of banana stored at high temperature

Effect of 1-methylcycopropene (1-MCP) on postharvest ripening of banana fruit stored at temperature of 35 ℃ was investigated. The results showed that non-1-MCP-treated banana fruit stored at 35 ℃ expressed the severe green skin, but 1-MCP significantly inhibited the decline in the firmness of the fruit and retarded the increase in cell membrane permeability. Meanwhile, 1-MCP treatment suppressed the rates of increase in amylase activity and delayed the degradation of starch of the pulp, which resulted in a delay in increasing of soluble sugar content and in fruit softening. The degradations of chlorophyll were also suppressed by 1-MCP or high-temperature. All these physiological changes of 1-MCP-treated fruit stored at 35℃ for 9 days were further suppressed by followed storage at 20℃. Therefore, 1-MCP treatment obviously prolonged storage life of banana under high temperature.