التفاصيل البيبلوغرافية
| العنوان: |
1‐甲基环丙烯处理对‘红香 1 号’番石榴 果实活性氧代谢和软化的影响. (Chinese) |
| Alternate Title: |
Effects of 1‐MCP on Reactive Oxygen Metabolism and Softening of 'Hongxiang No. 1' Guava Fruits. (English) |
| المؤلفون: |
李辉, 林毅雄, 陈莲, 张朝坤, 周泽强, 张鑫 |
| المصدر: |
Food Research & Development; 8/20/2024, Vol. 45 Issue 16, p57-66, 10p |
| مصطلحات موضوعية: |
GUAVA, REACTIVE oxygen species, CELL metabolism, RADICAL anions, VITAMIN C, SUPEROXIDES |
| Abstract (English): |
n this work, to investigate the mechanism by which 1‐methylcyclopropene (1‐MCP) affected the reactive oxygen metabolism and softening of 'Hongxiang No.1' guava fruits (Psidium guajava L.), the hardness, indexes of reactive oxygen metabolism and cell wall metabolism from samples in storage were studied. The results showed that when stored for 10 d, the hardness of 1‐MCP‐treated guavas was 66.88% higher than that of guavas in the control group. Compared to the guavas in the control group, the 1‐MCP‐treated guavas manifested higher hardness, activities of superoxidase dismutase, peroxidase, catalase, and ascorbate peroxidase, and content of ascorbic acid, and glutathione, but a lower production rate of superoxide anion radical and content of malondialdehyde. Furthermore, 1‐MCP ‐treated guavas displayed higher dry weight of cell wall materials and content of protopectin, soluble pectin and cellulose, but maintained lower activities of polygalacturonase, β‐glucosaccharase and cellulase. The above results suggested that, as 1‐MCP treatment could decrease the level of reactive oxygen in fruit cells so that the activity of degrading enzymes of cell wall materials could be mitigated, thereby prolonging the degradation of cell wall materials, 1‐MCP treated guavas could have a prolonged postharvest softening process and a higher hardness compared to those in the control group. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
为研究 1‐甲基环丙烯（1‐methylcyclopropene, 1‐MCP) 处理对‘红香 1 号’番石榴果实活性氧代谢和软化的作 用机理, 采后贮藏期间取样测定番石榴果实的硬度, 活性氧代谢和细胞壁物质代谢指标。结果表明, 经 1‐MCP 处理, ‘红香 1 号’番石榴果实贮藏 10 d 硬度比对照组高 66.88%。与对照组相比, 经 1‐MCP 处理, ‘红香 1 号’番石榴果实 可保持较高的超氧化物歧化酶, 过氧化物酶, 过氧化氢酶和抗坏血酸过氧化物酶活力, 以及还原型抗坏血酸和还原 型谷胱甘肽含量, 以及较低的超氧阴离子自由基产生速率和丙二醛含量。此外, 1‐MCP 处理还保持较高的细胞壁物 质干重, 原果胶, 可溶性果胶, 纤维素含量, 以及保持较低的多聚半乳糖醛酸酶, β‐半乳糖苷酶和纤维素酶活力。上 述结果表明, 与对照果实相比, 1‐MCP 处理可使‘红香 1 号’番石榴果实保持较高的果实硬度, 有效延缓采后软化进 程, 这与 1‐MCP 处理可降低果实细胞内活性氧水平而有利于降低细胞壁物质降解酶活力, 进而有效延缓细胞壁物质 降解有关。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |