纸片型1-MCP处理对‘朝霞’水蜜桃果实活性氧清除系统的影响

Influences of paper-containing 1-methylcyclopropene treatment on reactive oxygen species scavenging system of ‘Zhaoxia’ peach fruit

中文关键词:  水蜜桃果实  耐贮性  活性氧  活性氧清除系统  膜脂过氧化  1-甲基环丙烯

英文关键词:peach fruit  storability  reactive oxygen species  reactive oxygen species scavenging system  membrane lipids peroxidation  1-methylcyclopropene

中文摘要:

      目的 研究纸片型1-甲基环丙烯(1-methylcyclopropene, 1-MCP)处理对‘朝霞’水蜜桃果实活性氧(reactive oxygen species, ROS)清除系统的影响。方法 用1.2 μL/L纸片型1-MCP处理‘朝霞’水蜜桃12 h, 以没有1-MCP处理的‘朝霞’水蜜桃为对照, 果实在(25±1)℃下贮藏12 d, 每隔2 d取样分析果实超氧阴离子自由基(O2?·)产生速率、丙二醛(malondialdehyde, MDA)含量、内源抗氧化物质含量和ROS清除酶活性的变化。结果 与对照‘朝霞’水蜜桃比较, 1-MCP处理的‘朝霞’水蜜桃显现出较低的O2?·产生速率和MDA含量, 较高的还原型谷胱甘肽和抗坏血酸含量, 以及较高的过氧化氢酶、超氧化物歧化酶和抗坏血酸过氧化物酶活性。结论 纸片型1-MCP处理能增强‘朝霞’水蜜桃ROS清除能力, 有效减少其果实ROS的产生与MDA的积累, 减轻‘朝霞’水蜜桃膜脂过氧化, 维持细胞膜结构的完整性, 从而保持‘朝霞’水蜜桃果实采后品质、增强其耐贮性。

英文摘要:

      Objective To investigate the influences of paper-containing 1-methylcyclopropene (1-MCP) treatment on reactive oxygen species (ROS) scavenging system of ‘Zhaoxia’ peach fruit. Methods The postharvest ‘Zhaoxia’ peaches were treated with 1.2 μL/L of paper-containing 1-MCP for 12 h, and the peaches without 1-MCP treatment were used as control, afterwards, the above-treated peaches were stored at (25±1)℃ for 12 days. During storage, at 2-days interval, superoxide anion radical (O2?·) generation rate, malondialdehyde (MDA) content, the levels of endogenous antioxidant substances, and ROS-scavenging enzymes activities were measured. Results Compared with the control peaches, 1-MCP treated-peaches exhibited lower levels of O2?· generation rate and MDA content, but higher values of glutathione and ascorbic acid, and higher activities of catalase, superoxide dismutase and ascorbate peroxidase. Conclusion The postharvest treatment of paper-containing 1-MCP can enhance the ROS-scavenging ability to reduce ROS production and MDA accumulation, and then mitigate the peroxidation of membrane lipids and stabilize the structure integrity of cell membrane, and thus retain the quality and enhance the storability of postharvest ‘Zhaoxia’ peach fruit.