1-MCP处理对桃果实成熟软化及其α-阿拉伯呋喃糖苷酶活性和基因表达的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.10 42 1-MCP 处理对桃果实成熟软化及其α-阿拉伯呋喃糖 苷酶活性和基因表达的影响 阚娟，刘俊，金昌海 （扬州大学食品科学与工程，江苏扬州 225127） 摘要：本研究以软溶质型桃果实‘雨花三号’和硬溶质型桃果实‘加纳岩’为材料，研究了 1-甲基环丙烯（1-MCP）处理对两 种不同溶质型桃果实成熟软化过程中的基本生理变化及细胞壁多糖降解相关的重要酶 α-阿拉伯呋喃糖苷酶的影响，为进一步研究核 果类果实成熟软化机理提供理论依据。主要研究结果如下：1-MCP 有效延缓了‘雨花三号’和‘加纳岩’桃果实硬度的下降，抑制 了‘雨花三号’贮藏前 8 d 的乙烯释放，对‘加纳岩’乙烯释放的抑制主要表现在贮藏 4 d后。1-MCP 处理后对不同溶质型桃果实呼 吸速率具有一定的抑制作用，但对‘雨花三号’的抑制表现在贮藏前 10 d，而对‘加纳岩’的抑制表现在贮藏 6 d后。1-MCP 处理后 α-L-阿拉伯呋喃糖苷酶基因和酶活性受到抑制，对‘雨花三号’和‘加纳岩’桃果实贮藏 6 d和 12 d时酶活性的抑制率均达 50%左右， 果实软化延迟，进一步证明 α-L-阿拉伯呋喃糖苷酶作用于细胞壁的降解受乙烯调控。 关键词：桃；软化；细胞壁；乙烯；α-L-阿拉伯呋喃糖苷酶 文章篇号：1673-9078(2014)10-42-46 DOI: 10.13982/j.mfst.1673-9078.2014.10.008 Effect of 1-Methylcyclopropene Treatment on Peach Softening and α-L-Arabinofuranosidase Activity and Gene Expression KAN Juan, LIU Jun, JIN Chang-hai (College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China) Abstract: In this study, ‘Yuhuasanhao’ (melting-flesh) and ‘Jianayan’ (non-melting-flesh) peach cultivars were used to study the effect of 1-methylcyclopropene (1-MCP) treatment on the basic physiological changes and activity of α-L-arabinofuranosidase (an important enzyme related to the degradation of cell wall polysaccharides) during the softening of the peach fruit. This study could provide a theoretical basis for further study of the ripening mechanism of drupe fruits. The main results were as follows: 1-MCP effectively delayed the decline of peach firmness and inhibited ethylene release during the first eight days of storage for ‘Yuhuasanhao’ and after four days of storage for ‘Jianayan’ cultivars. 1-MCP treatment showed a certain inhibitory effect on the respiration rate of different flesh types of peaches, which were observed during the first ten days of storage for ‘Yuhuasanhao’ variety, but after six days of storage for ‘Jianayan’ variety. 1-MCP treatment led to inhibition of α-L-arabinofuranosidase transla