Shi Hao, Zhou Wen Hua, Xu Yin Yu, He Xiao E, He Fu Yin, Wang Yun
College of Life and Environmental Science, Hunan University of Arts and Science, Changde, China.
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China.
Heliyon. 2023 Sep 10;9(9):e19918. doi: 10.1016/j.heliyon.2023.e19918. eCollection 2023 Sep.
These tests were carried out to find out how calcium and 1-MCP treatment affected the preservation of grapes, as grapes are highly susceptible to decay during post-harvest storage. The grapes were treated with 5 g/L calcium at the flowering stage, followed by 1 μL/L 1-MCP treatment after harvesting. When grapevines were treated with a combination of calcium and 1-MCP, the marketable fruit rate (At day 56 of storage, the 1-MCP + Ca2+ treatment group was still 93%, an increase of 29.03% compared to the control group.) and quality improved (At day 28 of storage, the VC content of the 1-MCP + Ca2+ treated group was 4.35 mg/100g, an increase of 25.01% compared to the control group.), while the fruit weight loss rate decreased (At day 56 of storage, the weight loss of the control group was 6.97%, an increase of 39.43% compared to the 1-MCP + Ca2+ treated group.). According to the experimental results, there are several reasons for this. First, in the early stages of fruit storage, the concentration of soluble pectin and soluble fiber, as well as the activities of pectinase and cellulase (related gene levels) were decreased. Secondly, the activity of antioxidant enzymes was increased, while MDA content was decreased. Third, during fruit storage, the respiratory intensity and ethylene release rate were reduced, as was the activity of energy metabolism enzymes. As a result, the aging and deterioration of the fruit during storage were delayed. Principal component analysis revealed that the calcium and 1-MCP combination therapy slowed the decline in grape berry quality, followed by the calcium-treated and 1-MCP-treated fruits. In contrast, grape berry quality declined the most rapidly in the control group.
由于葡萄在采后贮藏期间极易腐烂，因此进行了这些试验以探究钙和1-甲基环丙烯（1-MCP）处理对葡萄保鲜的影响。葡萄在开花期用5 g/L钙处理，收获后再用1 μL/L 1-MCP处理。当葡萄藤用钙和1-MCP联合处理时，可销售果实率（贮藏第56天，1-MCP + Ca2+处理组仍为93%，比对照组增加29.03%）和品质得到改善（贮藏第28天，1-MCP + Ca2+处理组的维生素C（VC）含量为4.35 mg/100g，比对照组增加25.01%），而果实失重率降低（贮藏第56天，对照组的失重率为6.97%，比1-MCP + Ca2+处理组增加39.43%）。根据实验结果，原因如下。首先，在果实贮藏早期，可溶性果胶和可溶性纤维的浓度以及果胶酶和纤维素酶的活性（相关基因水平）降低。其次，抗氧化酶的活性增加，而丙二醛（MDA）含量降低。第三，在果实贮藏期间，呼吸强度和乙烯释放速率降低，能量代谢酶的活性也降低。结果，果实贮藏期间的衰老和劣化得到延缓。主成分分析表明，钙和1-MCP联合处理减缓了葡萄果实品质的下降，其次是钙处理和1-MCP处理的果实。相比之下，对照组的葡萄果实品质下降最快。
