College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning 121013, PR China.
College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning 121013, PR China.
Food Chem. 2021 Jul 1;349:129004. doi: 10.1016/j.foodchem.2021.129004. Epub 2021 Jan 9.
The purpose of this study was to explore the effects of 1-MCP on the sprouting and preservation of ginger rhizomes during storage at room temperature. Ginger rhizomes were treated with 1 µL L 1-methylcyclopropene (1-MCP) and stored at 23 ± 0.2 °C. Our data showed that application of 1-MCP reduced the rate of sprouting during storage compared with the control rhizome. Respiration rate and the reducing sugar content were also reduced following 1-MCP treatment, while the starch content increased. 1-MCP treatment increased the total phenol content and inhibited polyphenol oxidase (PPO) activity. 1-MCP treatment was also associated with a higher ascorbic acid content but a reduced crude fiber content. The generation of superoxide anion free radicals (O), hydrogen peroxide (HO) and malondialdehyde (MDA) was lower following 1-MCP treatment, while the activities of catalase (CAT), peroxidase (POD) and superoxide dismutase (SOD) were higher compared with the controls. These results suggested that application of 1-MCP could reduce sprouting rates, decrease the accumulation of ROS, and maintain the quality of ginger rhizomes during storage at room temperature. It would be useful to further explore the role and mechanisms of action of ethylene in regulating the sprouting of ginger rhizomes.
本研究旨在探讨 1-甲基环丙烯（1-MCP）对室温贮藏生姜根茎萌芽和保鲜的影响。生姜根茎用 1μL L 1-甲基环丙烯（1-MCP）处理，在 23±0.2℃下贮藏。我们的数据表明，与对照根茎相比，1-MCP 处理可降低贮藏期间的萌芽率。呼吸速率和还原糖含量也随 1-MCP 处理而降低，而淀粉含量增加。1-MCP 处理增加了总酚含量，抑制了多酚氧化酶（PPO）的活性。1-MCP 处理还与较高的抗坏血酸含量和较低的粗纤维素含量有关。超氧阴离子自由基（O）、过氧化氢（HO）和丙二醛（MDA）的生成量在 1-MCP 处理后较低，而过氧化氢酶（CAT）、过氧化物酶（POD）和超氧化物歧化酶（SOD）的活性则高于对照。这些结果表明，1-MCP 的应用可以降低萌芽率，减少 ROS 的积累，保持生姜根茎在室温贮藏期间的品质。进一步探讨乙烯在调节生姜根茎萌芽中的作用和机制将是有用的。
