ABSTRACT

‘Hongyang’ kiwifruit is a red-fleshed variety that contains high amounts of nutrients and has a good taste. It is particularly prone to postharvest decay, however, especially at late stages, even under cold storage. The aims of this study were to investigate the effects of 1-methylcyclopropene (1-MCP) on disease resistance in ‘Hongyang’ kiwifruit, and the mechanisms involved in ‘Hongyang’ kiwifruit during long-term cold storage (4 months). The results demonstrated that 1-MCP (0.8 µL/L) effectively reduced fruit decay, which was mainly caused by Phomopsis sp., improved the antioxidant capacity of the fruit by increasing superoxide dismutase and catalase activity, and elevated phenolic compound contents and defence-related enzyme activity. Treatment with 1-MCP also reduced polygalacturonase activity and maintained higher fruit firmness during storage. Collectively these results indicate that 1-MCP treatment maintained the postharvest quality of ‘Hongyang’ kiwifruit, increased antioxidant activity, and reduced the incidence of Phomopsis sp. decay during the late stage of storage.

摘要

'红阳'猕猴桃属红肉品种，营养丰富，口感好。然而，它特别容易发生收获后腐烂，尤其是在后期，甚至在冷藏条件下。本研究的目的是研究1-甲基环丙烯（1-MCP）对'红阳'猕猴桃抗病性的影响，以及'红阳'猕猴桃长期冷藏（4个月）的机制。结果表明，1-MCP (0.8 µL/L) 有效减少了果实腐烂，这主要是由拟茎点霉引起的sp.，通过增加超氧化物歧化酶和过氧化氢酶活性，提高酚类化合物含量和防御相关酶活性来提高水果的抗氧化能力。用 1-MCP 处理还降低了多聚半乳糖醛酸酶活性，并在储存期间保持了较高的果实硬度。总的来说，这些结果表明，1-MCP 处理保持了'红阳'猕猴桃的采后品质，增加了抗氧化活性，并降低了拟茎点霉属的发生率。在储存后期腐烂。