1-MCP、DPA对砀山酥梨冷藏期间抗氧化能力的影响及与黑皮病发病的关系-陕西师范大学学报期刊社网站

陕西师范大学学报（自然科学版）

食品工程与营养科学

1-MCP、DPA对砀山酥梨冷藏期间抗氧化能力的影响及与黑皮病发病的关系

徐晓燕，惠伟*

（陕西师范大学生命科学学院，陕西西安710119）

徐晓燕，女，硕士，主要研究方向为植物生理。E-mail:xuxiaoyan1986@stu.snnu.edu.cn.

摘要:

以砀山酥梨为试材，分别采用1.0 μL/L 1-甲基环丙烯（1-MCP）和2 000 μL/L的二苯胺（DPA）溶液处理，对冷藏期间果皮抗氧化能力及梨黑皮病的发病情况进行研究。结果表明：1.0 μL/L 1-MCP和2 000 μL/L DPA处理均能显著提高冷藏过程中梨果皮SOD、POD的活性，增强果实的抗氧化性，并抑制果实总酚、丙二醛（MDA）含量和多酚氧化酶（PPO）活性，保持细胞膜的完整性，极显著地抑制果实贮藏后期和货架期黑皮病的发生，其中以1.0 μL/L 1-MCP效果最好。提高果皮的抗氧化能力是防止梨黑皮病发生的有效办法。

关键词：

砀山酥梨； 1-甲基环丙烯；二苯胺；抗氧化能力；黑皮病

收稿日期：

2013-12-13

中图分类号：

Q945.78

文献标识码：

文章编号：

1672-4291(2015)02-0103-06doi:10.15983/j.cnki.jsnu.2015.02.124

基金项目：

国家农业科技成果转化资金项目（2013GB23600662）；陕西省科技攻关项目（2012NKC01-22）

Doi:

The effects of 1-MCP and DPA treatments on antioxidant activity of ‘Dangshansuli’ pear and their relationship with superficial scald development during cold storage

XU Xiaoyan, HUI Wei*

(School of Life Sciences, Shaanxi Normal University, Xi′an 710119, Shaanxi, China)

Abstract:

An experiment was conducted to study the relationship between antioxidant activity of ‘Dangshansuli’ pear and the superficial scald development during cold storage.The results showed that both 1.0 μL/L 1-methylcyclopropene (1-MCP) and 2 000 μL/L diphenylamine (DPA) treatments strengthened the activity of superoxide dismutase (SOD) and peroxidase (POD) and decreased total phenols，malondialdehyde (MDA)，polyphenoloxidase (PPO) activity and cell membrane permeability with remarkable antioxidation activity in the pear peel, the emergence of scald of pear was inhibited significantly in cold storage, the best of which is 1.0 μL/L 1-MCP. Improving antioxidant capacity of skin is an effective method to reduce the frequency and severity of scald in pear.

KeyWords:

‘Dangshansuli’ pear; 1-methylcyclopropene; diphenylamine; oxidation resistance; superficial scald