College of Food Science and Technology, Nanjing Agricultural University, Weigang 1, Nanjing 210095, China.
J Sci Food Agric. 2011 Nov;91(14):2684-8. doi: 10.1002/jsfa.4514. Epub 2011 Jun 23.
'Hami' melon is susceptible to softening during postharvest storage at ambient temperature, which enhances postharvest deterioration and limits transportation and storage. To look for a method of softening control, the effect of 1-methylcyclopropene (1-MCP) on regulating postharvest softening of 'Hami' melon fruit was investigated.
1-MCP treatment at 1 µL L(-1) significantly reduced ethylene production and maintained higher levels of fruit firmness. It also markedly inhibited the accumulation of 1-aminocyclopropane-1-carboxylic acid (ACC) and maintained lower activities of ACC synthase and ACC oxidase. In addition, 1-MCP treatment reduced the activities of fruit-softening enzymes such as pectin methyl esterase, polygalacturonase, endo-1,4-β-glucanase and β-galactosidase.
1-MCP was effective in suppressing ethylene production and delaying fruit softening in 'Hami' melon by decreasing the activities of ethylene biosynthesis enzymes and inhibiting fruit-softening enzymes.
在常温下，‘哈密’瓜在采后贮藏过程中容易软化，这加剧了采后劣变，限制了运输和储存。为寻找一种软化控制方法，研究了 1-甲基环丙烯（1-MCP）对调节‘哈密’瓜果实采后软化的影响。
1-MCP 处理浓度为 1 µL L(-1)时，可显著降低乙烯的产生，并保持较高的果实硬度。它还显著抑制 1-氨基环丙烷-1-羧酸（ACC）的积累，并保持较低的 ACC 合成酶和 ACC 氧化酶活性。此外，1-MCP 处理降低了果胶甲酯酶、多聚半乳糖醛酸酶、内切-1,4-β-葡聚糖酶和β-半乳糖苷酶等果实软化酶的活性。
1-MCP 通过降低乙烯生物合成酶的活性和抑制果实软化酶来有效抑制乙烯的产生，延缓‘哈密’瓜的果实软化。
