Relationship between 1-MCP Treatment and Antioxidant Enzyme Activities and Quality of Korla Fragrant Pear during Room-Temperature Storage
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Abstract:
Using Korla fragrant pear as raw material, 1.0 μL/L of 1-methylcyclopropene (1-MCP) treatment was used under the condition of 25 ℃ for fumigation processing, with distilled water as control group. After fragrant pear fruits were stored under the normal temperature library (22 ℃~25 ℃、RH 80%~85%), the fruit enzymes CAT (catalase), POD (peroxidase) and SOD (superoxide dismutase) activity, Hue-angle, firmness, respiration rate, cell membrane permeability, MDA (malondialdehyde) content, greasiness level and wax content were measured every 5 days. The results showed that 1-MCP treatment could maintain high CAT, POD and SOD activity of pear fruits compared with control; slow down the decrease of fruits Hue-angle and firmness; delay the increase of fruits respiration rate, cell membrane permeability and malondialdehyde content, inhibit the increase of greasiness level and wax content. The greasiness level of the 1-MCP treatment group and the control group showed a significant positive correlation with the wax content, and the correlation coefficient was 0.948** and 0.898**, respectively. The correlation coefficient between CAT activity and respiration rate of 1-MCP treatment group and control group was 0.846* and 0.832*, respectively. 1-MCP treatment can maintain the activity of antioxidant enzymes in fruits, maintain the quality of fruits, and delay the process of fruits senescence.
