Physiological Mechanisms by Which Forchlorfenuron Soaking Treatment Delays Postharvest Ripening and Softening of Mango Fruit

被引：2

作者：

Zhang Y. ^{[1
]}

Liu J. ^{[1
]}

Pan Y. ^{[1
]}

Gao Z. ^{[2
]}

Hu M. ^{[2
]}

Zhang Z. ^{[1
]}

机构：

[1] School of Food Science and Engineering, Hainan University, Haikou

[2] Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou

来源：

Shipin Kexue/Food Science | 2021年 / 42卷 / 19期

关键词：

Ethylene; Forchlorfenuron (CPPU); Mango; Postharvest ripening; Softening;

D O I：

10.7506/spkx1002-6630-20200914-177

中图分类号：

学科分类号：

摘要：

Freshly harvested 'Guifei' mango fruit were dipped in 10 mg/L forchlorfenuron (CPPU) solution for 10 min and then taken out. After natural drying, the fruit were stored at room temperature (25 ℃) for 8 days to investigate the effect of CPPU on physiological indices related to fruit ripening and softening during storage. The results showed that CPPU strongly inhibited the respiration rate of mango fruit and delayed the changes in pulp color, firmness, soluble solids content (SSC), and titratable acids content (TAC). The activities of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase (ACS) and ACC oxidase (ACO) were suppressed by CPPU treatment, which contributed to inhibiting ethylene production. In addition, CPPU markedly inhibited the activities of polygalacturonase (PG), pectin methylesterase (PME) and β-galactosidase (β-Gal)to delay the solubilization and depolymerization of pectic polysaccharides, thus slowing down the softening process of mango fruit during storage. Accordingly, we concluded that that CPPU could delay fruit ripening and prolong the shelf life of postharvest mangoes. © 2021, China Food Publishing Company. All right reserved.

引用

页码：234 / 241

页数：7

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