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1-甲基环丙烯和香芹酚对红龙果（火龙果）保鲜的协同作用。

Synergistic effect of 1-methylcyclopropene and carvacrol on preservation of red pitaya (Hylocereus polyrhizus).

机构信息

Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China.

Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China.

出版信息

Food Chem. 2019 Jun 15;283:588-595. doi: 10.1016/j.foodchem.2019.01.066. Epub 2019 Jan 18.

DOI:10.1016/j.foodchem.2019.01.066
PMID:30722915
Abstract

Pitaya fruit is susceptible to fungal attack and shrivelling during storage. This study investigated the individual and combined effect of 1-methylcyclopropene (1-MCP) and carvacrol (CVR) on red pitaya. Fruits were treated with 1 µL L 1-MCP, 20 µL L CVR or their combination (1-MCP + CVR), and then storage at 7 °C for 30 days. 1-MCP + CVR was more effective in suppressing decay and maintaining quality during storage than individual treatment of 1-MCP or CVR. In addition, 1-MCP + CVR treatment led to decreased levels of O, HO, and lipid peroxidation, concomitant with increased activities of superoxide dismutase, catalase, and ascorbate peroxidase, and elevated total phenolic content, as compared to the individual application. Moreover, transmission electron microscopy observation showed that the combined treatment protected cell ultrastructure from oxidative damage. This study suggests 1-MCP combined with CVR may be a useful method for the preservation of pitaya fruit.

摘要

火龙果果实易受真菌侵袭和贮藏过程中枯萎。本研究探讨了 1-甲基环丙烯（1-MCP）和香芹酚（CVR）对火龙果的单独和联合作用。果实用 1µL•L 1-MCP、20µL•L CVR 或它们的组合（1-MCP+CVR）处理，然后在 7°C下贮藏 30 天。与单独处理 1-MCP 或 CVR 相比，1-MCP+CVR 处理在抑制腐烂和保持贮藏期间品质方面更有效。此外，与单独处理相比，1-MCP+CVR 处理导致 O、HO 和脂质过氧化水平降低，同时超氧化物歧化酶、过氧化氢酶和抗坏血酸过氧化物酶活性增加，总酚含量升高。此外，透射电子显微镜观察表明，联合处理保护细胞超微结构免受氧化损伤。本研究表明，1-MCP 与 CVR 联合使用可能是火龙果保鲜的一种有效方法。

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