Effect of 1-Methylcyclopropene Treatment on Respiration Rate and Reactive Oxygen Species Metabolism during Postharvest Storage of 'Younai' Plum Fruit

被引：1
|
作者：
Lin J. [1 ,2 ,3 ]
Li H. [1 ,4 ]
Yuan F. [1 ]
Lin Y. [1 ,2 ,3 ]
Lin H. [1 ,2 ,3 ]
机构：
[1] College of Food Science, Fujian Agriculture and Forestry University, Fuzhou
[2] Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou
[3] Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University, Fuzhou
[4] School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 23期
关键词：
'Younai' plum (Prunus salicina Lindl. cv. Younai) fruit; 1-methylcyclopropene; Metabolism of reactive oxygen species; Respiration rate; Storability;
D O I：
10.7506/spkx1002-6630-20200302-031
中图分类号：
学科分类号：
摘要：
The effect of 1-methylcyclopropene (1-MCP) treatment on respiration rate and reactive oxygen species (ROS)metabolism during postharvest storage of 'Younai' plum (Prunus salicina Lindl. cv. Younai) fruit was investigated in the present study. Freshly harvested fruit were treated with 1.2 μL/L 1-MCP, and then stored at (25 ± 1)℃. The results showed that compared with the untreated control, 1-MCP treatment effectively reduced respiration rate, the production rate of superoxide anion radical (O2- ), and the content of malondialdehyde (MDA, a product of membrane lipid peroxidation), and maintained higher activities of ROS scavenging enzymes including superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX), and higher contents of endogenous antioxidant substances such as total phenols, ascorbic acid (AsA) and glutathione (GSH) in 'Younai' plums during postharvest storage. Therefore, 1.2 μL/L 1-MCP treatment could effectively reduce fruit respiration rate, increase ROS scavenging capacity, reduce ROS accumulation and suppress membrane lipid peroxidation, consequently improving the storability and extending the storage period of harvested'Younai' plum fruit. © 2020, China Food Publishing Company. All right reserved.
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页码：205 / 211
页数：6
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