Lu Le, Zuo Weifang, Wang Cuicui, Li Cuixia, Feng Tian, Li Xi, Wang Chao, Yao Yuxin, Zhang Zongying, Chen Xuesen
State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, PR China.
State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, PR China.
Food Chem. 2021 Aug 30;354:129470. doi: 10.1016/j.foodchem.2021.129470. Epub 2021 Mar 8.
This study examined the effects of postharvest storage conditions on the fruit quality of a new red-fleshed apple cultivar ('Meihong'). Mature 'Meihong' and 'Golden delicious' apples were exposed to room temperature, low temperature, and low temperature and 1-MCP, after which several fruit characteristics were evaluated (i.e., firmness, ethylene release rate, relative content of aroma components, phenolic compounds and antioxidant capacity, fruit softening-related enzyme activities, and related gene expression). Both 'Meihong' and 'Golden delicious' were ACS1-1/-2 heterozygotes, but the ethylene release rate in 'Meihong' fruits was lower than that in 'Golden delicious' fruits during storage. Therefore, 'Meihong' fruits are more conducive to storage. The low temperature storage with and without 1-MCP delayed fruit softening, decreased the ethylene release rate and ester aroma component content, and maintained total flavonoid and anthocyanin contents. Therefore, storage at low temperatures with 1-MCP or other preservatives may be useful for maintaining the 'Meihong' fruit quality.
本研究考察了采后贮藏条件对新红肉苹果品种（‘美红’）果实品质的影响。将成熟的‘美红’和‘金冠’苹果分别置于室温、低温以及低温结合1-甲基环丙烯（1-MCP）的环境下，之后对若干果实特性进行评估（即硬度、乙烯释放速率、香气成分、酚类化合物的相对含量和抗氧化能力、果实软化相关酶活性以及相关基因表达）。‘美红’和‘金冠’均为ACS1-1/-2杂合子，但贮藏期间‘美红’果实的乙烯释放速率低于‘金冠’果实。因此，‘美红’果实更利于贮藏。有无1-MCP的低温贮藏均延缓了果实软化，降低了乙烯释放速率和酯类香气成分含量，并维持了总黄酮和花青素含量。因此，采用1-MCP或其他防腐剂进行低温贮藏可能有助于保持‘美红’果实品质。
