1-甲基环丙烯处理对苹果贮藏中可溶性蛋白的影响

采用SDS-PAGE技术，以5个苹果品种为试材，探究1-甲基环丙烯(1-MCP)处理对采后果实中可溶性蛋白的影响。结果表明，对照果实在后熟衰老阶段出现了7个特异蛋白条带，分子量分别为97.2、38.3、37.0、28.7、27.2、19.6和18.6 kD。特异蛋白的变化存在品种间差异，37.0 kD蛋白仅在‘嘎拉’和‘秦冠’苹果中表达；28.7 kD蛋白含量在‘嘎拉’和‘秦冠’苹果中减少，但在其他品种中保持稳定；27.2 kD蛋白在‘嘎拉’苹果中没有表达；18.6 kD蛋白仅在‘新红星’、‘秦冠’和‘富士’苹果中表达。经500 nL·L^-11-MCP处理的果实中97.2、38.3、37.0、27.2、19.6、18.6 kD蛋白的积累被推迟或减少，而‘嘎拉’和‘秦冠’苹果中28.7 kD蛋白的降解被延缓。

Effects of 1-Methylcyclopropene on the Changes of Soluble Proteins in Harvested Apples

The SDS-PAGE technology was used to investigate the effects of 1-methylcyclopropene treatment on the changes of soluble proteins in harvested apples of 5 cultivars. The results indicated that 7 protein bands (97.2, 38.3, 37.0, 28.7, 27.2, 19.6 and 18.6 kD) in control fruits were related to apple ripening and senescence. Some differences existed among the different cultivars. 37.0 kD protein appeared in 'Gala' and 'Qinguan' fruits, 28.7 kD protein content decreased in 'Gala' and 'Qinguan' fruits but it kept stable in other cultivars. 27.2 kD protein expressed in apples of other cultivars except 'Gala'. 18.6 kD protein only expressed in 'Red Delicious', 'Qinguan' and 'Fuji' fruits. In the fruits treated with 500 nL·L^-1 1-methylcyclopropene, the accumulation of 97.2, 38.3, 37.0, 27.2, 19.6 and 18.6 kD proteins was delayed or reduced, while the degradation of 28.7 kD protein in 'Gala' and 'Qinguan' fruits was slowed down.