1-Methylcyclopropene (1-MCP) slows ripening of kiwifruit and affects energy status, membrane fatty acid contents and cell membrane integrity

被引：60

作者：

Huang, Hua ^{[1
]}

Guo, Lifang ^{[1
,3
]}

Wang, Ling ^{[2
]}

Wang, Hui ^{[1
,4
]}

Ma, Sanmei ^{[3
]}

Jiang, Yueming ^{[1
]}

Qu, Hongxia ^{[1
]}

机构：

[1] Chinese Acad Sci, South China Bot Garden, Key Lab Plant Resources Conservat & Sustainable U, Guangzhou 510650, Guangdong, Peoples R China

[2] Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Food, Minist Agr,Guangdong Key Lab Agr Prod Proc, Guangzhou 510610, Guangdong, Peoples R China

[3] Jinan Univ, Dept Bioengn, Guangzhou 510632, Guangdong, Peoples R China

[4] Fujian Agr & Forestry Univ, Coll Food Sci, Inst Postharvest Technol Agr Prod, Fuzhou 350002, Fujian, Peoples R China

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2019年 / 156卷

基金：

中国国家自然科学基金; 中国博士后科学基金;

关键词：

Kiwifruit; Energy status; Membrane fatty acids; Lipid peroxidation; Membrane; Permeability; ALLEVIATES CHILLING INJURY; ELECTROLYTE LEAKAGE; ADENOSINE-TRIPHOSPHATE; CONFERENCE PEARS; LITCHI FRUIT; METABOLISM; SENESCENCE; ATP; QUALITY; LIFE;

D O I：

10.1016/j.postharvbio.2019.110941

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Changes of energy status and membrane fatty acids during ripening of kiwifruit without as with 1-methylcyclopropene (1-MCP) treatment have been investigated. Fruit were treated without (as control) or with 1 mu L L-1 1-MCP for 24 h and then kept at 22 +/- 2 degrees C for 16 d. In comparison to control, 1-MCP treatment inhibited the increase of membrane permeability, lipid peroxidation, and palmitic acid, the major saturated fatty acid; and slowed the decrease of flesh firmness, energy charge, ATP, ATP/ADP, and ATP/AMP. The decrease of unsaturated fatty acids was slowed by 1-MCP treatment. Negative correlation was found between unsaturated to saturated fatty acids ratio and both lipid peroxidation and membrane permeability. Moreover, ATP concentrations were positively associated with the unsaturated to saturated fatty acids ratio. These results suggested that small changes in the energy status and membrane fatty acid contents were associated with the maintenance of the cell membrane integrity of kiwifruit after harvest.

引用

页数：7

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