为了探究1-MCP处理对采后机械损伤青圆椒果实生理生化的影响，本实验采用10 μL/L 1-MCP处理机械损伤的青圆椒果实。在贮藏期间分析了1-MCP处理对机械损伤青圆椒果实的品质、细胞膜损伤以及丙二醛（MDA）含量、叶绿素含量和活性氧清除酶如超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、过氧化物酶（POD）、抗坏血酸过氧化物酶（APX）活性和基因表达水平的影响。实验结果显示：在20 ℃的贮藏条件下，用1-MCP处理机械损伤青圆椒果实，可以有效保持其贮藏期品质。与对照组相比，10 μL/L 1-MCP处理有效减缓了青圆椒果实中叶绿素的降解和维生素C含量的降低，抑制了青圆椒果实MDA含量的积累，维持了细胞膜的完整性。同时，用1-MCP处理的机械损伤青圆椒的抗氧化酶类POD、CAT、APX的活性和基因相对表达量均显著高于对照组。以上结果表明，1-MCP处理可以有效延缓采后机械伤的青圆椒的衰老进程，保持果实的贮藏品质，延长青圆椒果实的货架期。

To study the effect of 1-MCP treatment on postharvest physiology and biochemical characteristics of green bell pepper with mechanical damage, this research used 10 μL/L 1-MCP to treat the pepper fruits. The quality of bell pepper fruit, cell membrane damage, the malondialehyde (MDA) content, chlorophyll content, activated oxygen scavenging enzymes such as superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) and ascorbate peroxidase (or APX), as well as gene expression level were examined periodically during storage. The results showed that 1-MCP treatment could effectively maintain the quality of mechanically damaged pepper fruits over the storage at 20 ℃. Compared with the control group, 1-MCP treatment at 10 μL/L delayed the degradation of chlorophyll and reduction of Vitamin C, inhibited the accumulation of MDA content, and maintained the integrity of the cell membrane of the bell pepper fruits, while increasing the activities of POD, CAT and APX and gene expression. These results incdicate that 1-MCP treatment could effectively delay the senescence of the postharvest mechanically injured green bell pepper, and maintained their storage quality and prolonged their shelf life.

国家重点研发计划项目（2016YFD0400901）；国家大宗蔬菜产业体系建设项目（CARS-23-E02）；北京市农林科学院青年基金项目（201709）；北京市农林科学院果蔬保鲜与加工创新团队项目（JNKST201602）；北京市农林科学院创新能力建设专项（20180705）