1-MCP处理对20 ℃贮藏期间‘玉露香’梨的果皮油腻化及品质的影响

doi:10.1016/j.jia.2024.03.017

摘要/Abstract

摘要：

部分梨品种在20 ℃贮藏过程中，由于果实的衰老可能会导致果皮的油腻化和果实品质的下降等问题。其中‘玉露香’梨是最易感油腻化的梨品种之一。目前大量的‘玉露香’梨在采后储存期间发生这种生理紊乱现象, 造成巨大的经济损失。因此，迫切需要一种保鲜剂来抑制其果皮油腻化的发生。1-甲基环丙烯(1-MCP)已被证明能够有效延长水果的贮藏期。因此我们推测其可能也会影响‘玉露香’梨采后果皮油腻化的发生。本研究以‘玉露香’梨为试验材料，采用1-MCP处理后于20 ℃贮藏。而后分析了其处理的梨表皮蜡的组成和形态，并检测了其表皮蜡合成代谢相关酶的活性。同时对果实贮藏品质指标和生理特性进行了测定。结果表明:随着20 ℃贮藏时间的延长，梨果皮的油腻感逐渐增强，这与实测的L^*、油脂评分、总蜡和油脂成分含量逐渐升高保持一致。同时，果皮蜡微观结构呈现逐渐熔融的动态变化状态，最后转变为非晶体结构。与对照相比，1-MCP在货架期的大部分阶段显著抑制了L^*的增加、油脂评分和油脂成分的积累。1-MCP还延缓了片状蜡微观结构向非晶态的转变。脂氧合酶(LOX)、磷脂酶D (PLD)和β-酮酰基辅酶A合成酶(KCS)等与油脂组分生物合成与代谢有关的酶在贮藏前7天呈上升趋势，而后逐渐下降。1-MCP显著抑制了贮藏前期(0~7 d)的LOX活性和贮藏中后期(14~21 d)的KCS活性。同时保持了果实硬度、可溶性固形物总量(TSS)、可滴定酸(TA)含量、过氧化物酶(POD)和苯丙氨酸解氨酶(PAL)活性，延缓了维生素C的下降和果实失重率的增加，抑制了多酚氧化酶(PPO)活性、乙烯释放速率和呼吸速率的增加。结果表明，1-MCP在20 ℃贮藏条件下，不仅能延缓果皮油腻的发生，而且能保持‘玉露香’梨在贮藏期的良好贮藏品质。本研究为开发抑制果皮油腻的保鲜剂提供了新的思路，为果实保鲜研究提供了理论依据。

Abstract:

During storage at 20°C, specific pear cultivars may exhibit a greasy texture and decline in quality due to fruit senescence. Among these varieties, ‘Yuluxiang’ is particularly susceptible to peel greasiness, resulting in significant economic losses. Therefore, there is an urgent need for a preservative that can effectively inhibit the development of greasiness. Previous studies have demonstrated the efficacy of 1-methylcyclopropene (1- MCP) in extending the storage period of fruits. We hypothesize that it may also influence the occurrence of postharvest peel greasiness in the ‘Yuluxiang’ pears. In this study, we treated ‘Yuluxiang’ pears with 1-MCP. We stored them at 20°C while analyzing the composition and morphology of the surface waxes, recording enzyme activities related to wax synthesis, and measuring indicators associated with fruit storage quality and physiological characteristics. The results demonstrate that prolonged storage at 20°C leads to a rapid increase in skin greasiness, consistent with the observed elevations in L*, greasiness score, and the content of total wax and greasy wax components. Moreover, there were indications that cuticular waxes underwent melting, resulting in the formation of an amorphous structure. In comparison to controls, the application of 1-MCP significantly inhibited increments in L* values as well as grease scores while also reducing accumulation rates for oily waxes throughout most stages over its shelf period, additionally delaying transitions from flaky-wax structures towards their amorphous counterparts. During the initial 7 d of storage, several enzymes involved in the biosynthesis and metabolism of greasy wax components, including lipoxygenase (LOX), phospholipase D (PLD), and β-ketoacyl-CoA synthase (KCS), exhibited an increase followed by a subsequent decline. The activity of LOX during early shelf life (0–7 d) and the KCS activity during middle to late shelf life (14–21 d) were significantly suppressed by 1-MCP. Additionally, 1-MCP effectively maintained firmness, total soluble solid (TSS) and titratable acid (TA) contents, peroxidase (POD), and phenylalanine ammonia-lyase (PAL) activities while inhibiting vitamin C degradation and weight loss. Furthermore, it restrained polyphenol oxidase (PPO) activity, ethylene production, and respiration rate increase. These findings demonstrate that 1-MCP not only delays the onset of peel greasiness but also preserves the overall storage quality of ‘Yuluxiang’ pear at a temperature of 20°C. This study presents a novel approach for developing new preservatives to inhibit pear fruit peel greasiness and provides a theoretical foundation for further research on pear fruit preservation.

Key words: ‘Yuluxiang’ pear , skin greasiness , 1-methylcyclopropene , storage quality

Wanting Yu, Xinnan Zhang, Weiwei Yan, Xiaonan Sun, Yang Wang, Xiaohui Jia. 1-MCP处理对20 ℃贮藏期间‘玉露香’梨的果皮油腻化及品质的影响[J]. Journal of Integrative Agriculture, 2024, 23(7): 2476-2490.

Wanting Yu, Xinnan Zhang, Weiwei Yan, Xiaonan Sun, Yang Wang, Xiaohui Jia. Effects of 1-methylcyclopropene on skin greasiness and quality of ‘Yuluxiang’ pear during storage at 20°C[J]. Journal of Integrative Agriculture, 2024, 23(7): 2476-2490.

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