Departamento de Biología del Estrés y Patología Vegetal, CEBAS-CSIC, Campus de Espinardo, Apartado de Correos 164, E-30100 Murcia, Spain.
J Sci Food Agric. 2010 Mar 15;90(4):549-55. doi: 10.1002/jsfa.3842.
Apricots (Prunus armeniaca cv. Búlida) were treated with 1 μL L⁻¹ [corrected] 1-methylcyclopropene (1-MCP) immediately after harvest and stored in air at 2 degrees C for 21 days. Antioxidant levels (ascorbic acid and carotenoids), enzymatic antioxidant activities (superoxide dismutase (SOD) and unspecific peroxidase (POX)) and total antioxidant capacity (trolox equivalent antioxidant capacity (TEAC)) were determined. The level of oxidative stress was also established by measuring ion leakage during storage. The changes in the antioxidant potential of apricots were related to the capacity of 1-MCP to increase their commercial life.
1-MCP-treated fruits exhibited higher SOD activity, whereas POX activity was significantly higher only after 21 days at 2 degrees C. Treated fruits also exhibited better retention of ascorbate and carotenoids and higher TEAC during storage. In accordance with these observations, lower ion leakage values were detected in 1-MCP-treated apricots.
Taken together, these results suggest that 1-MCP conferred a greater resistance to oxidative stress. This, along with the reduction in ethylene production, could contribute to the increase in commercial life and nutritional value observed in 1-MCP-treated apricots.
巴利达油桃（Prunus armeniaca cv. Búlida）在收获后立即用 1 μL/L 的 1-甲基环丙烯（1-MCP）处理，并在 2 摄氏度的空气中储存 21 天。测定了抗氧化剂水平（抗坏血酸和类胡萝卜素）、酶抗氧化活性（超氧化物歧化酶（SOD）和非特异性过氧化物酶（POX））和总抗氧化能力（trolox 当量抗氧化能力（TEAC））。通过测量储存过程中的离子泄漏来确定氧化应激水平。油桃抗氧化能力的变化与 1-MCP 延长其商业保质期的能力有关。
1-MCP 处理的果实表现出更高的 SOD 活性，而 POX 活性仅在 2 摄氏度下储存 21 天后显著升高。处理过的果实也在储存过程中更好地保持了抗坏血酸和类胡萝卜素的含量，并且 TEAC 更高。与这些观察结果一致，在 1-MCP 处理的油桃中检测到较低的离子泄漏值。
综上所述，这些结果表明 1-MCP 赋予了果实更高的抗氧化应激能力。这与乙烯生成的减少一起，可能有助于增加 1-MCP 处理的油桃的商业保质期和营养价值。
