1 - 甲基环丙烯处理荔枝果实减轻其贮藏中冷害的研究

 研究了‘桂味’荔枝果实采后1 - 甲基环丙烯( 1-MCP) 处理对其0℃贮藏过程中冷害发生和相关生理生化指标的影响。结果表明: 12MCP处理有效推迟了冷害主要症状即果皮褐变的出现, 延缓了果皮花色素苷含量的下降, 抑制了果实的乙烯释放速率, 但对呼吸速率的影响不明显。进一步的研究表明, 1-MCP处理提高了果实冷藏前期超氧化物歧化酶( SOD) 和过氧化氢酶(CAT) 活性, 降低了果皮多酚氧化酶( PPO) 活性, 抑制了后期过氧化物酶( POD) 和抗坏血酸过氧化物酶(AsA-POD) 活性的提高。

Reduction of Chilling Injury in Litchi Fruit by 1-MCP

The effects of 0.25 μL ·L ^{- 1} 1-methylcycopropene (1-MCP) on chilling injury and related physiological and biochemical responses of litchi fruit (Litchi chinensis Sonn. ‘Guiwei’) stored at 0℃ were investigated. The results indicated that 1-MCP treatment efficiently retarded the development of pericarp browning, the main chilling injury symptom of litchi fruit, delayed color change and the decrease of anthocyanin content of pericarp, inhibited ethylene release, but had no effect on respiration rate of the fruits. Furtherstudy showed that 1-MCP treatmentmaintained the higher level of superoxide dismutase ( SOD) and catalase (CAT) activities during early days, decreased polyphenol oxidase ( PPO) activity and inhibited the increase of peroxidase ( POD) and ascorbic acid-peroxidase (AsA-POD) activities of fruits.