1-MCP处理对桃果实成熟软化及其α-阿拉伯呋喃糖苷酶活性和基因表达的影响

Effect of 1-Methylcyclopropene Treatment on Peach Softening and α-L-Arabinofuranosidase Activity and Gene Expression

摘要:

本研究以软溶质型桃果实‘雨花三号’和硬溶质型桃果实‘加纳岩’为材料，研究了1-甲基环丙烯（1-MCP）处理对两种不同溶质型桃果实成熟软化过程中的基本生理变化及细胞壁多糖降解相关的重要酶α-阿拉伯呋喃糖苷酶的影响，为进一步研究核果类果实成熟软化机理提供理论依据。主要研究结果如下：1-MCP有效延缓了‘雨花三号’和‘加纳岩’桃果实硬度的下降，抑制了‘雨花三号’贮藏前8 d的乙烯释放，对‘加纳岩’乙烯释放的抑制主要表现在贮藏4 d后。1-MCP处理后对不同溶质型桃果实呼吸速率具有一定的抑制作用，但对‘雨花三号’的抑制表现在贮藏前10 d，而对‘加纳岩’的抑制表现在贮藏6 d后。1-MCP处理后α-L-阿拉伯呋喃糖苷酶基因和酶活性受到抑制，对‘雨花三号’和‘加纳岩’桃果实贮藏6 d和12 d时酶活性的抑制率均达50%左右，果实软化延迟，进一步证明α-L-阿拉伯呋喃糖苷酶作用于细胞壁的降解受乙烯调控。

Abstract:

In this study, ‘Yuhuasanhao’ (melting-flesh) and ‘Jianayan’ (non-melting-flesh) peach cultivars were used to study the effect of 1-methylcyclopropene (1-MCP) treatment on the basic physiological changes and activity of α-L-arabinofuranosidase (an important enzyme related to the degradation of cell wall polysaccharides) during the softening of the peach fruit. This study could provide a theoretical basis for further study of the ripening mechanism of drupe fruits. The main results were as follows: 1-MCP effectively delayed the decline of peach firmness and inhibited ethylene release during the first eight days of storage for ‘Yuhuasanhao’ and after four days of storage for ‘Jianayan’ cultivars. 1-MCP treatment showed a certain inhibitory effect on the respiration rate of different flesh types of peaches, which were observed during the first ten days of storage for ‘Yuhuasanhao’ variety, but after six days of storage for ‘Jianayan’ variety. 1-MCP treatment led to inhibition of α-L-arabinofuranosidase translation and enzyme activity, and the inhibition rate after six days of storage for ‘Yuhuasanhao’ and 12 days of storage for ‘Jianayan’ was 50%. Peach fruit softening was delayed, further demonstrating that the role of α- L-arabinofuranosidase on cell wall degradation was regulated by ethylene.