College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
J Sci Food Agric. 2010 Oct;90(13):2289-94. doi: 10.1002/jsfa.4084.
Loquat (Eriobotrya japonica Lindl.) fruit are susceptible to fungal decay during postharvest storage at ambient temperature. The control of postharvest diseases of loquat is based primarily on the use of synthetic fungicides. To look for an alternative method for disease control, we investigated the effect of 1-methylcyclopropene (1-MCP) on controlling anthracnose rot caused by Colletotrichum acutatum of loquat fruit.
1-MCP treatment significantly reduced decay incidence of loquat fruit. The treatment markedly inhibited accumulation of superoxide radicals and hydrogen peroxide and maintained higher superoxide dismutase, catalase and ascorbate peroxidase. Meanwhile, 1-MCP treatment induced higher activities of two defense-related enzymes-chitinase and β-1,3-glucanase-during 6 days' storage. Furthermore, the treatment inhibited increases in fruit firmness and internal browning index, and maintained higher extractable juice rate, total soluble solids and titratable acidity contents, thereby delaying the development of senescence.
1-MCP was effective in reducing decay and might have enhanced the disease resistance in loquat fruit by increasing chitinase and β-1,3-glucanase, and maintained natural resistance by delaying senescence development.
枇杷果实采后在常温下贮藏易受真菌腐烂。枇杷采后病害的防治主要依赖于合成杀菌剂。为了寻找一种替代的病害控制方法，我们研究了 1-甲基环丙烯（1-MCP）对控制枇杷炭疽病的影响。
1-MCP 处理显著降低了枇杷果实的腐烂率。该处理显著抑制了超氧自由基和过氧化氢的积累，并保持了较高的超氧化物歧化酶、过氧化氢酶和抗坏血酸过氧化物酶活性。同时，1-MCP 处理在 6 天贮藏过程中诱导了更高的两种防御相关酶——几丁质酶和β-1,3-葡聚糖酶的活性。此外，该处理抑制了果实硬度和内部褐变指数的增加，并保持了较高的可提取果汁率、总可溶性固形物和可滴定酸度含量，从而延缓了衰老的发展。
1-MCP 能有效降低腐烂率，可能通过增加几丁质酶和β-1,3-葡聚糖酶来增强枇杷果实的抗病性，并通过延缓衰老的发展来保持天然的抗性。
