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

 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。

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

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.