1-PentCP和1-MCP处理对番茄果实采后生理和品质影响的比较

Effect of Different Concentrations of 1-PentCP on Postharvest Physiology and Quality of Tomato Fruits

DOI：10.3969/j.issn.1673-1689.2013.01.005

中文关键词: 番茄 1-戊基环丙烯 采后生理 后熟

英文关键词: tomato 1-pentylcyclopropene(1-PentCP) post-harvest physiology ripening

基金项目:国家自然科学基金项目(30972064);辽宁省科技厅重点项目(2008205001);沈阳农业大学海外高端引进人才基金项目(SYAU20090107);渤海大学人才引进基金项目(BHU20120301)

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中文摘要:

以1-MCP(1-甲基环丙烯)处理为参照,未处理番茄果实作为对照,研究了质量浓度为0.4、0.8、1.2μL/L的1-PentCP(1-戊基环丙烯)处理在常温(18±2)℃条件下对"粉太郎"番茄(Solanumlycopersicum L.)果实采后生理和品质的影响。结果表明,不同体积分数的1-PentCP处理在减缓果实后熟衰老进程上与1-MCP处理表现出相似的作用。与对照组相比,1-PentCP和1-MCP均能有效抑制果实在贮藏期间硬度的下降、推迟SOD(超氧化物歧化酶)活性高峰出现的时间、减少果实VC的损失、抑制单宁质量分数的下降和可溶性总糖质量分数的上升、减少MDA(丙二醛)的积累并延缓其含量高峰出现的时间。0.8μL/L 1-MCP和0.4μL/L 1-PentCP在延缓番茄果实后熟和衰老方面的效果均明显优于其相应的其它浓度处理,并且0.8μL/L 1-MCP的处理效果要好于0.4μL/L 1-PentCP的处理效果。

英文摘要:

Effect of treatment with 0.4μL/L,0.8μL/L or 1.2μL/L 1-pentylcyclopropene(1-PentCP),compared with that of treatment with the same concentrations of 1-MCP,on postharvest physiology and storage quality of green mature ’Fentailang’ tomato fruits(Solanum lycopersicum L.) at room temperature(18±2℃) were investigated.The results show that all the 1-PentCP and 1-MCP treatments slowed down the decline of fruit hardness,delayed the occurrence time of super oxygen dehydrogenises(SOD) activity peak,reduced the loss of vitamin C,inhibited the decrease of tannin content and the ascent of soluble sugar content,reduced the accumulation of methane dicarboxylic aldehyde(MDA) and delayed the appearance of its peak.The effect of delaying ripening and senescence of tomato fruits treated with 0.8μL/L 1-MCP or 0.4μL/L 1-PentCP was obviously superior to other concentrations,but treatment with 0.8μL/L 1-MCP was better than that with 0.4μL/L 1-PentCP.

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