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Effects of 1-MCP and exogenous ethylene on fruit ripening and antioxidants in stored mango

文献类型： 外文期刊

作者： Wang, Baogang 1 ; Wang, Jianhui 1 ; Feng, Xiaoyuan 2 ; Lin, Lin 1 ; Zhao, Yumei 1 ; Jiang, Weibo 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Inst Forestry & Pomol, Beijing 100093, Peoples R China

关键词： 1-MCP;Antioxidant;Ethylene;Ethylene synthesis;Mango

期刊名称：PLANT GROWTH REGULATION （ 影响因子：3.412； 五年影响因子：3.691 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Mango (Mangifera indica L. cv. Tainong) fruits were harvested at the green-mature stage in Hainan and air-freighted to the laboratory at Peking. The fruits were treated with either 1 mu l l(-1) 1-MCP or 5 mu l l(-1) ethylene for 24 h and stored at 20A degrees C for up to 16 days. 1-MCP maintained fruit firmness, whereas exogenous ethylene decreased fruit firmness. Exogenous ethylene accelerated the increase in ethylene and 1-aminocyclopropane-1-carboxylate (ACC) oxidase, whereas 1-MCP reduced both. Exogenous ethylene stimulated and 1-MCP inhibited the production of H2O2 of mango fruit during storage. Ascorbic acid was maintained at a high concentration in 1-MCP-treated fruit but was low in ethylene-treated fruit. 1-MCP inhibited activities of antioxidant enzymes including catalase, superoxide dismutase and ascorbate peroxidase. These results suggest that 1-MCP could play a positive role in regulating the activated oxygen metabolism balance.

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