1-MCP suppresses ethylene biosynthesis and delays softening of 'Hami' melon during storage at ambient temperature

文献类型： 外文期刊

第一作者： Li, Xuewen

作者： Li, Xuewen;Zheng, Yonghua;Li, Xuewen;Sun, Aiping;Cao, Shifeng

作者机构：

关键词： 'Hami' melon;1-MCP;ethylene;softening

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期： 2011 年 91 卷 14 期

页码：

收录情况： SCI

摘要： BACKGROUND: 'Hami' melon is susceptible to softening during postharvest storage at ambient temperature, which enhances postharvest deterioration and limits transportation and storage. To look for a method of softening control, the effect of 1-methylcyclopropene (1-MCP) on regulating postharvest softening of 'Hami' melon fruit was investigated. RESULTS: 1-MCP treatment at 1 mu L L-1 significantly reduced ethylene production and maintained higher levels of fruit firmness. It also markedly inhibited the accumulation of 1-aminocyclopropane-1-carboxylic acid (ACC) and maintained lower activities of ACC synthase and ACC oxidase. In addition, 1-MCP treatment reduced the activities of fruit-softening enzymes such as pectin methyl esterase, polygalacturonase, endo-1,4-beta-glucanase and beta-galactosidase. CONCLUSION: 1-MCP was effective in suppressing ethylene production and delaying fruit softening in 'Hami' melon by decreasing the activities of ethylene biosynthesis enzymes and inhibiting fruit-softening enzymes. (C) 2011 Society of Chemical Industry

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