为了探究1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对油桃贮藏期间冷害及其膜脂代谢的影响,以‘早红宝石’油桃为试材,采后用 1 μL/L 1-MCP熏蒸桃果12 h,随后于(5±0.5) ℃、相对湿度70％～80％条件下贮藏,定期测定相关指标。结果表明,与对照组相比,1-MCP处理可显著降低桃果冷害,贮藏35 d时冷害指数仅为2.01%,同时抑制磷脂酶D、脂肪酶、脂氧合酶、磷脂酶A、磷脂酶C和甘油二酯激酶等膜脂代谢相关酶的活性,使磷酸肌醇、磷脂酰胆碱含量维持在较高水平,减弱了磷脂酸的生物合成,有效维持了细胞膜组分,延缓了细胞膜的降解。此外,1-MCP处理降低了桃果贮藏期间乙烯释放率,维持较高的不饱和脂肪酸含量,延缓了丙二醛的快速积累和相对电导率的大幅上升,降低了细胞膜的过氧化损伤。综上所述,1-MCP处理能有效维持细胞膜的完整性,提高桃果的抗冷害能力。
To explore the impact of 1-methylcyclopropene (1-MCP) treatment on chilling injury and membrane lipid metabolism in nectarines during storage, ‘Zaobaoshi’ nectarines were utilized as test subjects.Following harvest, Nectarines were fumigated with 1 μL/L 1-MCP for 12 hours and then stored at a temperature of (5±0.5) ℃ and a relative humidity ranging from 70% to 80%.Relevant indicators were periodically measured.The results indicated that, compared to the control group, 1-MCP treatment significantly mitigated chilling injury in peach fruits.After 35 days of storage, the chilling injury index was only 2.01%.Additionally, it suppressed the activities of enzymes related to membrane lipid metabolism, including phospholipase D (PLD), lipase, lipoxygenase (LOX),phospholipase A (PLA), phospholipase C (PLC), and diacylglycerol kinase (DGK).This maintained high levels of phosphatidylinositol (PI) and phosphatidylcholine (PC) content, while reducing the biosynthesis of phosphatidic acid (PA).Consequently, this effectively preserved the integrity of cell membranes, delayed their degradation, and enhanced the cold resistance of peach fruits.Furthermore, 1-MCP treatment decreased the ethylene release rate during peach fruit storage, maintained a high content of unsaturated fatty acids, and slowed down the rapid accumulation of malondialdehyde and the substantial increase in relative conductivity, thereby minimizing peroxidation damage to the cell membrane.In conclusion, 1-MCP treatment effectively preserves the integrity of cell membranes and enhances the cold resistance of peach fruits.
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