食品与发酵工业 >

2025 , Vol. 51 >Issue 22: 229 - 236

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042086

研究报告

茉莉酸甲酯结合1-甲基环丙烯熏蒸处理对货架期酥梨黑皮病的影响

  • 贾艳兰 ,
  • 冯志宏 ,
  • 张新宪 ,
  • 高振峰
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  • 1(山西农业大学 食品科学与工程学院,山西 太原,030031)
    2(山西省果蔬贮藏保鲜与加工技术创新中心,山西 晋中,030801)
第一作者:硕士研究生(冯志宏副研究员为通信作者,E-mail:fengzh100@163.com)

收稿日期: 2025-01-10

  修回日期: 2025-03-06

  网络出版日期: 2025-12-15

基金资助

山西省基础研究计划项目(202103021224172)

收起

Effect of methyl jasmonate combined with 1-methylcyclopropene fumigation on black skin disease of crisp pear during shelf life

  • JIA Yanlan ,
  • FENG Zhihong ,
  • ZHANG Xinxian ,
  • GAO Zhenfeng
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  • 1(College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan 030031, China)
    2(Shanxi Provincial Technology Innovation Center for Fruit and Vegetable Storage, Preservation and Processing, Jinzhong 030801, China)

Received date: 2025-01-10

  Revised date: 2025-03-06

  Online published: 2025-12-15

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摘要

为探究茉莉酸甲酯(methyl jasmonate,MeJA)结合1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对采后酥梨果实在货架期黑皮病的影响,该文以文水酥梨为实验材料,研究了MeJA结合1-MCP处理对货架期酥梨果皮的活性氧代谢与膜脂代谢相关指标变化差异,并分析黑皮病情指数与活性氧代谢和膜脂代谢间的相关性。结果表明,MeJA、1-MCP和MeJA+1-MCP处理均显著降低了酥梨果皮病情指数,在货架35 d时,各处理组的黑皮病情指数分别为38%、32%和24%,显著低于对照组41%,同时推迟酥梨在常温货架过程中呼吸速率和乙烯生成速率高峰的出现,抑制果皮细胞膜透性和丙二醛含量的升高,提高酥梨果皮抗氧化相关酶(过氧化氢酶、抗坏血酸过氧化物酶、过氧化物酶、超氧化物歧化酶、谷胱甘肽还原酶)活性,减缓了超氧阴离子产生速率及H2O2的积聚。此外,MeJA+1-MCP处理有效降低了果皮中膜脂降解酶(磷脂酶D、脂肪酶和脂肪氧合酶)的活性。相关性分析表明,酥梨果皮的黑皮病情指数与活性氧代谢呈显著负相关(P<0.05),与膜脂代谢呈显著正相关(P<0.05)。综上所述,MeJA结合1-MCP熏蒸处理通过调节活性氧代谢与膜脂代谢,增强了果皮的抗氧化能力,缓解膜脂过氧化,保持细胞膜结构的完整性,有效延缓货架期酥梨黑皮病的发生,为酥梨货架保鲜提供了参考。

关键词： 酥梨; 茉莉酸甲酯; 1-甲基环丙烯; 货架期; 黑皮病

本文引用格式

贾艳兰 , 冯志宏 , 张新宪 , 高振峰 . 茉莉酸甲酯结合1-甲基环丙烯熏蒸处理对货架期酥梨黑皮病的影响[J]. 食品与发酵工业, 2025 , 51(22) : 229 -236 . DOI: 10.13995/j.cnki.11-1802/ts.042086

Abstract

To explore the effect of methyl jasmonate (MeJA) combined with 1-methylcyclopropene (1-MCP) on black skin disease of postharvest crisp pear during shelf life, Wenshui pear was used as experimental material to study the effects of MeJA combined with 1-MCP treatment on active oxygen metabolism and membrane lipid metabolism of crisp pear pericarp during shelf life.The correlation between the black skin disease index and active oxygen metabolism and membrane lipid metabolism was analyzed.Results showed that MeJA, 1-MCP, and MeJA+1-MCP treatments significantly reduced the disease index of pear peel.At 35 days of shelf life, the disease index of black peel treated by each treatment was 38%, 32%, and 24%, respectively, which was significantly lower than that of the control group 41%, meanwhile, delayed the emergence of the peak of respiration rate and ethylene production rate, slowed down the disease index of black peel, inhibited the increase of cell membrane permeability and malondialdehyde content, and increased the activities of antioxidant related enzymes (catalase, ascorbate peroxidase, peroxidase, superoxide dismutase, glutathione reductase) in crisp pear peel.The production rate of superoxide anion and the accumulation of H2O2 were slowed down.In addition, MeJA+1-MCP treatment effectively decreased the activities of membrane lipid degrading enzymes (phospholipase D, lipase, and lipoxygenase) in pericarp.Correlation analysis showed that the disease index of black peel of crisp pear was significantly negatively correlated with active oxygen metabolism (P<0.05) and positively correlated with membrane lipid metabolism (P<0.05).To sum up, MeJA combined with 1-MCP fumigation treatment enhanced the antioxidant capacity of pericarp, alleviated membrane lipid peroxidation, maintained the integrity of cell membrane structure, effectively delayed the occurrence of black skin disease of crisp pear during shelf life, and provided a reference for shelf preservation of crispy pear by regulating active oxygen metabolism and membrane lipid metabolism.

Key words： crisp pear; methyl jasmonate; 1-methylcyclopropene (1-MCP); shelf life; black skin disease

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