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1-MCP处理和气调贮藏调节梨果实氧化应激代谢和减少衰老相关疾病


来源: Geoffrey B. Lum et al  发布日期: 2020-10-10  访问量: 193


欧洲梨(Pyrus communis L.)在低温下贮藏以延长采后寿命。不幸的是,长时间暴露在贮藏环境中很可能发生老化烫伤和内部破裂。1-MCP能控制成熟障碍。本研究的主要目的是研究1-MCP和CA气调对冷藏‘Cold Snap’和‘Swiss Bartlett’梨果实品质的影响,包括生理障碍和氧化应激代谢产物。用或不加1-MCP处理鲜采梨,然后在0℃冷藏空气或CA气调(18kpa或2.5kpa氧气和2kpa CO2)下贮藏至少167d...
标签: g-氨基丁酸盐、抗坏血酸、气调、谷胱甘肽、1-MCP、梨
 

      1-Methylcylopropene and controlled atmosphere modulate oxidative stress metabolism and reduce senescence-related disorders in stored pear fruit

1-MCP处理和气调贮藏调节梨果实氧化应激代谢和减少衰老相关疾病

Geoffrey B. Luma, Jennifer R. DeEllb, Gordon J. Hoovera, Sanjeena Subedic,1,
Barry J. Shelpa, Gale G. Bozzoa,*
a Department of Plant Agriculture, University of Guelph, 50 Stone Rd E., Guelph, ON, N1G 2W1, Canada
b Ontario Ministry of Agriculture Food and Rural Affairs, 1283 Blueline Rd. at Highway 3, Simcoe, ON, N3Y 4N5, Canada
c Department of Mathematics and Statistics, University of Guelph, 50 Stone Rd E., Guelph, ON, N1G 2W1, Canada

A B S T R A C T
European pears (Pyrus communis L.) are stored under low temperatures to extend postharvest life. Unfortunately, senescent scald and internal breakdown are likely to occur with prolonged exposure to storage. Both disorders can be reduced by controlled atmosphere (CA) and/or the ripening inhibitor, 1- methylcylcopropene (1-MCP). The principal aim of this study was to investigate the effect of 1-MCP and CA on fruit quality, including physiological disorders, and oxidative stress metabolites in stored ‘Cold Snap’ and ‘Swiss Bartlett’ pears. Freshly harvested pears were treated with or without 1-MCP, and then stored at 0 C under refrigerated air or CA (18 kPa or 2.5 kPa O2, and 2 kPa CO2) for at least 167 d. 1-MCP and CA delayed and/or reduced the rates of ethylene production in stored fruit of both cultivars. 1-MCP and CA delayed fruit softening and peel yellowing in ‘Swiss Bartlett’ pears, but had negligible to slight effects with ‘Cold Snap’. In both cultivars, high incidences of senescent scald and internal breakdown occurred in non-1-MCP-treated pears during refrigerated air storage. For the most part these symptoms were reduced by CA and 1-MCP, resulting in minimal to negligible incidence in 1-MCP-treated pears stored at 2.5 kPa O2. g-Aminobutyrate accumulated in stored pears, although 1-MCP and CA slightly reduced the levels in ‘Cold Snap’ fruit and 1-MCP increased levels in ‘Swiss Bartlett’ fruit. Ascorbate (total and reduced) levels were rapidly depleted in ‘Cold Snap’ fruit, regardless of treatment; these levels were better maintained in 1-MCP-treated ‘Swiss Bartlett’ fruit than control fruit across all storage atmospheres. In both cultivars, glutathione (total and reduced) concentrations and redox status fluctuated during storage, although these levels were generally higher in 1-MCP-treated fruit. Moreover, glutathione depletion occurred in advance of the development of senescence disorders in stored pear fruit

欧洲梨(Pyrus communis L.)在低温下贮藏以延长采后寿命。不幸的是,长时间暴露在贮藏环境中很可能发生老化烫伤和内部破裂。1-MCP能控制成熟障碍。本研究的主要目的是研究1-MCP和CA气调对冷藏‘Cold Snap’和‘Swiss Bartlett’梨果实品质的影响,包括生理障碍和氧化应激代谢产物。用或不加1-MCP处理鲜采梨,然后在0℃冷藏空气或CA气调(18kpa或2.5kpa氧气和2kpa CO2)下贮藏至少167d。1-MCP和CA延缓和/或降低了两个品种贮藏果实中乙烯的产生速率。1-MCP和CA延缓了‘Swiss Bartlett’梨果实软化和果皮变黄,但对‘Cold Snap’影响可忽略至轻微。在这两个品种中,未经1-MCP处理的梨在冷藏贮藏过程中发生衰老烫伤和内部破裂的发生率都很高。在大多数情况下,这些症状通过CA气调和1-MCP得以缓解,在2.5 kPa的氧气条件下,1-MCP处理的梨的发病率最低甚至可以忽略不计。g-氨基丁酸盐在贮藏梨中积累,尽管1-MCP和CA稍微降低了“Cold Snap”水果中的含量,而1-MCP在“瑞士巴特利特”水果中增加了含量。抗坏血酸(总含量和还原量)水平在“寒流”水果中迅速耗尽,无论处理方式如何;在所有贮藏环境中,1-MCP处理的“Swiss Bartlett”水果比对照水果的水平保持得更好。在两个品种中,谷胱甘肽(总的和还原的)浓度和氧化还原状态在贮藏期间都有波动,尽管1-MCP处理的果实中这些水平普遍较高。此外,贮藏梨果实中谷胱甘肽缺乏发生在衰老障碍发生之前

Keywords:g-Aminobutyrate、Ascorbate、Controlled atmosphere、Glutathione、1-Methylcylopropene、Pear

关键词:g-氨基丁酸盐、抗坏血酸、气调、谷胱甘肽、1-MCP、梨


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