为探究1-甲基环丙烯(1-methylcyclopropene,1-MCP) 对猕猴桃后熟品质作用效果的差异,寻找适宜的1-MCP临界浓度,采后对猕猴桃后熟品质及乙烯生物合成关键基因表达进行测定,比较不同质量浓度1-MCP(0(CK)、0.25、 0.5、0.75、1.0、1.25、1.5 μL/L)在(0±0.5) ℃下对猕猴桃后熟品质的影响。结果表明,不同质量浓度的1-MCP均能不同程度地延缓果实呼吸强度和乙烯生成速率的上升,同时抑制了1-氨基环丙烷-1-羧酸合成酶(1-aminocyclopropane-1-carboxylate synthase, ACS)和1-氨基环丙烷-1-羧酸氧化酶(1-aminocyclopropane-1-carboxylate oxidase, ACO)的酶活性及1-氨基环丙烷-1-羧酸合成酶(ACS1)和1-氨基环丙烷-1-羧酸氧化酶(ACO1)的基因表达量,降低了1-氨基环丙烷-1-羧酸(1-aminocyclopropane-1-carboxylic acid, ACC)和丙二酰基-1-氨基环丙烷-1-羧酸(malonyl-1-aminocyclopropane-1-carboxylic acid, MACC)含量,但1.25 μL/L和1.5 μL/L的处理货架后期硬度大,VC含量和固酸比低,而0.75 μL/L的处理能够更好地保持果实的后熟品质,并且能够使果实正常软化。货架末期(12 d)不同处理猕猴桃感官评价从高到低的排列顺序为0.75 μL/L＞0.5 μL/L＞0.25 μL/L＞1 μL/L＞CK＞1.25 μL/L＞1.5 μL/L。因此,采后用0.5~0.75 μL/L 1-MCP来处理猕猴桃对保持果实后熟品质的效果最好。
This study aimed to study the effects of 1-methylcyclopropene (1-MCP) on the quality of kiwifruit after ripening in order to find an appropriate concentration of 1-MCP to be used. The effects of 0, 0.25, 0.5, 0.75, 1.0, 1.25, and 1.5 μL/L 1-MCP on the quality of ripen kiwifruit and expressions of key genes related to ethylene biosynthesis at (0±0.5) ℃ were compared. The results showed that different concentrations of 1-MCP could delay the increase of respiration intensity and ethylene production rate to varying degrees. Meanwhile, the enzyme activities of ACS and ACO and the expressions of ACS1 and ACO1 were inhibited. Additionally, the contents of 1-aminocyclopropanecarboxylic acid (ACC) and MACC decreased. However, fruits treated with 1.25 μL/L and 1.5 μL/L 1-MCP had high hardness and low VC content and solidity-acid ratio. In contrast, 0.75 μL/L 1-MCP could soften fruits normally and better maintain their ripening quality. When stored for 12 d, fruits treated with 0.75 μL/L 1-MCP had the best sensory quality, followed by fruits treated with 0.5 0.25, 1, 0, 1.25, and 1.5 μL/L 1-MCP. Therefore, it is better to use 0.5-0.75 μL/L 1-MCP after harvesting to maintain the ripening quality of fruits.
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