1-甲基环丙烯在去皮菰笋（Zizania caduciflora L.）木质素形成和扩展蛋白基因表达中的作用。

The role of 1-methylcyclopropene in lignification and expansin gene expression in peeled water bamboo shoot (Zizania caduciflora L.).

机构信息

Food Research Institute, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China.

出版信息

J Sci Food Agric. 2011 Nov;91(14):2679-83. doi: 10.1002/jsfa.4512. Epub 2011 Jul 18.

DOI:10.1002/jsfa.4512

PMID:21769877

Abstract

BACKGROUND

Water bamboo shoot (WBS) (Zizania caduciflora L.) is a fleshy aquatic vegetable susceptible to lignification. In this study, effects of 1-methylcyclopropene (1-MCP) anti-ethylene treatment on lignification of harvested peeled WBS were investigated.

RESULTS

Peeled shoots were treated with 0.5 µL L(-1) 1-MCP for 20 h at 20 °C and then stored at 20 °C for up to 9 days. Sensory quality, lignin content and activities of the lignification-associated enzymes peroxidase (POD) and phenylalanine ammonia lyase (PAL) were evaluated. Expression of expansin (ZcExp) was also assessed. 1-MCP application maintained better sensory quality and inhibited the increase in lignin content. Lessened lignification was associated with reduced activities of POD and PAL. Moreover, 1-MCP-treated shoots showed lower expression of the ZcExp gene.

CONCLUSION

1-MCP pretreatment suppressed the synthesis of lignin and thereby delayed lignification in peeled WBS.

摘要

背景

水竹（Zizania caduciflora L.）是一种肉质水生蔬菜，易木质化。本研究探讨了 1-甲基环丙烯（1-MCP）抗乙烯处理对收获去皮水竹木质化的影响。

结果

去皮笋用 0.5 μL L（-1）1-MCP 处理 20 h，在 20°C 下，然后在 20°C 下储存长达 9 天。评估感官品质、木质素含量以及与木质化相关的酶过氧化物酶（POD）和苯丙氨酸解氨酶（PAL）的活性。还评估了扩展蛋白（ZcExp）的表达。1-MCP 的应用保持了更好的感官品质，并抑制了木质素含量的增加。木质化程度的降低与 POD 和 PAL 活性的降低有关。此外，1-MCP 处理的笋表现出较低的 ZcExp 基因表达。