1-Methylcyclopropene alleviates chilling injury by regulating energy metabolism and fatty acid content in 'Nanguo' pears

被引：87

作者：

Cheng, Shunchang ^{[1
]}

Wei, Baodong ^{[1
]}

Zhou, Qian ^{[1
]}

Tan, Dehong ^{[1
]}

Ji, Shujuan ^{[1
]}

机构：

[1] Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Peoples R China

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2015年 / 109卷

关键词：

Pear; 1-Methylcyclopropene; Chilling injury; Energy metabolism; Fatty acid; PEACH FRUIT; MEMBRANE INTEGRITY; METHYL JASMONATE; 1-MCP; ETHYLENE; EXPRESSION; REDUCTION; SYMPTOMS; STORAGE;

D O I：

10.1016/j.postharvbio.2015.05.012

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

This study investigated the effects of 1-methylcyclopropene (1-MCP) treatment on chilling injury (Cl), energy metabolism, and membrane fatty acid content in harvested 'Nanguo' pears during the shelf life after cold storage at 0 degrees C. 1-MCP treated fruit showed slower Cl injury development, lower ion leakage and malondialdehyde accumulation, increased adenosine triphosphate content and energy charge during a 25 day shelf life period at 20 degrees C. Activities of enzymes associated with energy metabolism, including H+-adenosine triphosphatase, Ca2+-adenosine triphosphatase, succinic dehydrogenase, and cytochrome C oxidase increased after 1-MCP treatment. The ratio of unsaturated to saturated fatty acids in 1-MCP-treated fruit was higher than that in control fruit. These results suggest that alleviation of Cl after 1-MCP treatment might be due to enhanced energy metabolism-related enzyme activities and higher levels of energy and unsaturated to saturated fatty acid ratio. (C) 2015 Elsevier B.V. All rights reserved.

引用

页码：130 / 136

页数：7

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