该研究探讨了乙烯脱除剂（EA）结合1-甲基环丙烯（1-MCP）处理对吊干杏贮藏期间冷害及活性氧代谢的影响。为了筛选适宜吊干杏贮藏的保鲜剂，为生产中吊干杏的保鲜提供理论和科学依据，以新疆一师四团鲜食吊干杏为试材，分别采用乙烯脱除剂（EA）及1-甲基环丙烯（1-MCP）对吊干杏进行贮前处理，以无处理为对照（CK），置于0 ℃，湿度为90%~95%保鲜库中贮藏，每隔7 d测定果实各项生理指标。结果表明，EA、1-MCP单独处理和复合处理对抑制吊干杏贮藏期间冷害发生及保持活性氧代谢均有一定的积极作用，EA结合1-MCP处理较CK，冷害发生推迟了14 d，冷害发生率降低了42.59%，在贮藏第49 d，（O-2•）的产生速率降低了24.52%，H2O2含量减少了65.03 μmol/g，SOD、CAT和POD酶分别提高了0.11 U/g、0.20 U/g和1.06 U/g。说明，EA结合1-MCP处理，抑制了吊干杏在贮藏期间冷害的发生率，超氧阴离子自由基（O-2•）的产生速度和细胞内过氧化氢（H2O2）的累积，延缓了超氧化物歧化酶（SOD）、过氧化物酶（POD）、过氧化氢酶（CAT）活性的下降速率，更好的防止了果实过高的氧化伤害，维持了吊干杏果实的活性氧代谢平衡，保持了吊干杏贮藏期间的品质和风味。

The effects of ethylene remover (EA) combined with 1-methylcyclopropene (1-MCP) on chilling injury and active oxygen metabolism of hanging dried apricots during storage were investigated. To screen suitable preservatives for storage and provide a theoretical and scientific basis for the freshness preservation of hanging dried apricots in production, hanging dried apricots from 4th Tuan of Xinjiang First Division was used as test material, whereas ethylene removal agent (EA) and 1-methylcyclopropene (1-MCP) were used to treat hanging dried apricots before storage, with no treatment as control (CK). Fruits were stored in a fresh storage room at 0 ℃ and 90%~95% humidity, and all physiological indexes were measured every 7 days. Our results showed that treatment with EA and 1-MCP alone or in combination positively inhibited the occurrence of chilling injury and maintained the metabolism of reactive oxygen species during storage of hanging dried apricots. Interestingly, EA combined with 1-MCP treatment was better than CK. The occurrence of chilling injury was delayed for 14 d, its incidence was reduced by 42.59%, whereas the production rate of superoxide anion radicals (O-2) was reduced by 24.52%. In addition, the content of hydrogen peroxide (H2O2) was reduced by 65.03 μmol/g, whereas the activity of SOD, CAT, and POD enzymes was increased by 0.11 U/g, 0.20 U/g, and 1.06 U/g, respectively. These results indicated that EA combined with 1-MCP treatment can inhibit the incidence of chilling injury, production rate of O-2•, and accumulation of intracellular H2O2 in hanging apricots during storage. This combined treatment delayed the decreasing rate of the activity of superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), prevented the excessive oxidative damage of fruits, maintained the balance of reactive oxygen species metabolism, and retained the quality and flavor of hanging dried apricots during storage.

新疆自治区天山英才计划第三期（2021-2023）；新疆维吾尔自治区乡村振兴产业发展科技行动项目（2021NC040）