Wang Feng, Zheng Yong-Hua, Zhang Lan, Feng Lei, Su Xin-Guo, Jiang Yue-Ming
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Zhi Wu Sheng Li Yu Fen Zi Sheng Wu Xue Xue Bao. 2004 Apr;30(2):167-72.
The effects of 1-MCP (1-methylcyclo-propene) at 0.5, 1 and 2 muL/L on senescence and quality attributes in edible podded pea (Pisum sativum L.var.Saccharatum) during cold storage at 1 degrees C were investigated. The results indicated that treatments with 1 and 2 microL/L 1-MCP significantly inhibited respiratory rate, ethylene production and superoxide production, maintained higher levels of SOD, AsA-POD activities and chlorophyll and AsA contents, reduced the increases in MDA and fiber contents and decay index, thereby delayed the senescence process and quality deterioration. Treatment with 0.5 microL/L 1-MCP showed no significant effects on senescence and quality changes in harvested edible podded pea.
研究了1-甲基环丙烯（1-MCP）浓度为0.5、1和2μL/L对食荚豌豆（Pisum sativum L.var.Saccharatum）在1℃冷藏期间衰老和品质特性的影响。结果表明，1和2μL/L的1-MCP处理显著抑制了呼吸速率、乙烯生成和超氧阴离子生成，维持了较高水平的超氧化物歧化酶（SOD）、抗坏血酸过氧化物酶（AsA-POD）活性以及叶绿素和抗坏血酸（AsA）含量，减少了丙二醛（MDA）和纤维含量的增加以及腐烂指数，从而延缓了衰老进程和品质劣变。0.5μL/L的1-MCP处理对采收后的食荚豌豆的衰老和品质变化没有显著影响。
