为了比较2种不同支链长度的环丙烯类乙烯效应抑制剂对芒果的采后作用效果,分别采用50μL/L 1-PentCP(1-pentylcyclopropene,1-戊基环丙烯)和5μL/L 1-MCP(1-甲基环丙烯)对芒果熏蒸处理20 h,处理后装入厚度为0.02 mm的PE果蔬专用保鲜袋于常温[(20±2)℃]贮藏,每隔2 d测定果实生理品质的变化,以不处理为对照。结果表明:5μL/L 1-MCP和50μL/L 1-PentCP处理与对照相比均能有效抑制芒果果实的呼吸强度,推迟呼吸高峰的出现时间,抑制果实硬度的下降,延缓失重率和MDA、SSC含量的上升,并降低POD的活性。其中5μL/L 1-MCP处理在抑制POD活性、减少果实重量损失方面的效果较好,而50μL/L 1-PentCP处理在抑制呼吸强度、延缓果实软化速度和MDA、SSC含量上升方面的效果均要好于5μL/L 1-MCP处理,说明1-PentCP作为一种新型的乙烯效应抑制剂,有望应用于芒果及其他呼吸跃变型果实的贮藏保鲜中。

Different branch chain lengths of two 1-substituted cyclopropenes on the postharvest physiology of green mature mango fruits( Mangifera indica L.) were investigated. Mango were packed with plastic bags( 0. 02mm) after being fumigated for 20 h with 5 μL / L 1-MCP( 1-Methylcyclopropene) and 50 μL / L 1-PentCP( 1-pentylcyclopropene),respectively. Then stored at ambient temperature( 20 ± 2 ℃) for ripening evaluation. The results showed that treatment with 1-MCP or 1-PentCP reduced fruit respiration rate with respiration peak delayed by 3 days.It also postponed firmness loss and retarded the increase of weight-loss,MDA and soluble solids content,and reduced POD activity. Treatment with 50 μL / L 1-PentCP showed better effect than that with 5 μL / L 1-MCP in inhibiting POD activity but increases weight-loss; while treatment with 50 μL / L 1-PentCP showed better effect than that with 5 μL / L1-MCP in keeping fruit firmness,delaying the increase in MDA and soluble solids content,and reducing the respiration intensity. It is suggested that 1-PentCP is a new inhibitor of ethylene action and will be applied in agricultural practice.