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Polypropylene crisper and 1-mcp delay the softening,lignification and transcription levels of related enzyme genes of golden needle mushrooms(Flammulina velutipes)

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Journal of Integrative Agriculture 2022年第1期21卷 249-260页

作者： WANG Wen-jun LI Yao LI Fu-hua ZENG Kai-fang MING Jian College of Food Science Southwest UniversityChongqing 400715P.R.China Research Center of Food Storage&Logistics Southwest UniversityChongqing 400715P.R.China

The fresh postharvest golden needle mushroom(Flammulina velutipes) sporocarp has a high moisture content and crisp texture, but it still has high physiological activity and respiration, leading to senescence and quality *** with 1-methylcyclopropene(1-mcp) and polypropylene(PP) crispers were used to study the changes of lignification and softening of F. velutipes during storage. The main findings were as follows: the crisper packaging could effectively prolong the storage time of F. velutipes;either the 1-mcp treatment, crisper packaging or the combination of the two treatments could significantly inhibit the accumulation of lignin and the decreases in the contents of cellulose and pectin, and had certain inhibitory effects on the activities of enzymes involved in lignification and softening including phenylalanine ammonia-lyase(PAL), cinnamyl alcohol dehydrogenase(CAD), cellulase(Cx), pectin methylesterase(PME) and polygalacturonase(PG). Among them, the inhibitory effect of the crisper packaging was higher than the 1-mcp treatment, while the combination of the two treatments was the best. The results of transmission electron microscopy(TEM) and scanning electron microscopy(SEM) showed that the crisper packaging in combination with the 1-mcp treatment could effectively maintain the integrity and stability of the F. velutipes cellular structure and inhibit the emergence of plasmolysis to prevent cell membrane rupture. The transcription levels showed that the crisper packaging and the combination of the 1-mcp treatment and crisper packing could effectively affect the expression of genes for enzymes related to lignification and softening of F. velutipes. In conclusion, 1-mcp and PP crispers could delay the lignification and softening of F. velutipes during storage.

关键词： Flammulina velutipes polypropylene crisper 1-mcp softening and lignification transcription levels

Effects of 1-mcp on proline,polyamine,and nitric oxide metabolism in postharvest peach fruit under chilling stress

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Horticultural Plant Journal 2021年第3期7卷 188-196页

作者： Chunlu Qian Zhengjie Ji Qin Zhu Xiaohua Qi Qianqian Li Jiandong Yin Jun Liu Juan Kan Man Zhang Changhai Jin Lixia Xiao School of Food Science and Engineering Yangzhou UniversityYangzhouJiangsu 225127China School of Horticulture and Plant Protection Yangzhou UniversityYangzhouJiangsu 225009China

Peach(Prunus persica Batsch‘Yuhualu’)fruit are sensitive to chilling injury(CI).Proline,polyamine(PA),and nitric oxide(NO)are important small regulators of various metabolic pathways under chilling stress that mitigate *** is known to promote senescence and CI,while 1-methylcyclopropene(1-mcp)is an antagonist that inhibits the effects of ***,how1-mcp and ethylene affect proline,PA,and NO levels under chilling stress remains *** address these questions,1-mcp(1μL·L^(−1))and ethylene(1μL·L^(−1))treatments were applied to peach *** were stored at 4°C for 28 d,then moved to 25°C for 3 d immediately after cold *** fruit exhibited CI symptoms after 7 d of cold storage with enhanced electrolyte leakage and malondialdehyde *** 1-mcp treatment significantly(P14 d of cold *** and PAs in peach under chilling stress weremostly synthesized from glutamate and arginine,which were catalyzed by1-pyrroline-5-carboxylate synthetase and arginine decarboxylase,respectively.1-mcptreated fruit exhibited higher proline and PA contents and enhanced chilling tolerance compared to the control,while ethylene-treated fruit had lower proline and PA contents and reduced chilling ***-treated fruit,which exhibited more severe CI symptoms compared to the control,had significantly(P1-mcpinduced chilling tolerance,as 1-mcp-treated fruit had lower NO contents and NO synthase activities compared to the *** conclusion,proline and PA clearly played direct and important roles in 1-mcp-induced peach chilling tolerance,while NO may not be actively involved.

关键词： Peach fruit Chilling injury Proline Polyamines Nitric oxide 1-mcp Ethylene

Ethylene-inhibiting compound 1-mcp delays leaf senescence in cotton plants under abiotic stress conditions

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Journal of Integrative Agriculture 2015年第7期14卷 1321-1331页

作者： CHEN Yuan J T Cothren CHEN De-hua Amir M H Ibrahim Leonardo Lombardini Department of Soil and Crop Sciences Texas A&M University College Station 77840USA Jiangsu Provincial Key Laboratory of Crops Genetics and Physiology Yangzhou University Department of Horticultural Sciences Texas A&M University College Station 77840USA

Cotton （Gossypium hirsutum L.） plants produce more ethylene when subjected to abiotic stresses, such as high temperatures and drought, which result in premature leaf senescence, reduced photosynthetic efficiency, and thus decreased yield. This study was conducted to test the hypothesis that the ethylene-inhibiting compound 1-methylcyclopropene （I-mcp） treatment of cotton plants can delay leaf senescence under high temperature, drought, and the aging process in controlled environ- mental conditions. Potted cotton plants were exposed to 1-mcp treatment at the early square stage of development. The protective effect of 1-mcp against membrane damage was found on older compared to younger leaves, indicating 1-mcp could lower the stress level caused by aging. Application of 1-mcp resulted in reduction of lipid peroxidation, membrane leakage, soluble sugar content, and increased chlorophyll content, in contrast to the untreated plants under heat stress, suggesting that 1-mcp treatment of cotton plants may also have the potential to reduce the effect of heat stress in terms of delayed senescence. Application of 1-mcp caused reductions of lipid peroxidation, membrane leakage, and soluble sugar content, together with increases in water use efficiency （WUE）, water potential, chlorophyll content, and fluorescence quantum efficiency, compared to the untreated plants under drought, suggesting that 1-mcp treatment of cotton plants may also have the ability to reduce the level of stress under drought conditions. In conclusion, 1-mcp treatment of cotton should have the potential to delay senescence under heat and drought stress, and the aging process. Additionally, 1-mcp is more effective under stress than under non-stress conditions.

关键词： 1-mcp ethylene membrane leakage lipid peroxidation chlorophyll fluorescence total soluble sugar

1-mcp处理时间对苹果采后生理代谢的影响

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中国食品学报 2014年第5期14卷 142-147页

作者：张鹏林洋李江阔陈绍慧国家农产品保鲜工程技术研究中心(天津)天津市农产品采后生理与贮藏保鲜重点实验室天津300384 沈阳农业大学食品学院沈阳110866

以富士苹果为试材,对常温0,3,6,9 d果实进行1-mcp处理,研究1-mcp不同时间处理对果实好果率、呼吸强度、乙烯生成速率及生理代谢相关的酶活性的影响。试验结果表明,1-mcp处理可显著抑制果实的腐烂,降低果实的呼吸强度、乙烯生成速率,有... 详细信息

以富士苹果为试材,对常温0,3,6,9 d果实进行1-mcp处理,研究1-mcp不同时间处理对果实好果率、呼吸强度、乙烯生成速率及生理代谢相关的酶活性的影响。试验结果表明,1-mcp处理可显著抑制果实的腐烂,降低果实的呼吸强度、乙烯生成速率,有效地抑制PPO、LOX、POD、CAT酶活性。1-mcp作用效果随着处理时间的延长而降低,在采后9 d处理的1-mcp作用效果明显低于其他处理组。为取得较好的1-mcp处理效果,应尽量缩短果实处理前的常温放置时间。

关键词：苹果 1-mcp 处理时间生理代谢

1-mcp处理对猕猴桃中抗坏血酸含量及其品质、生理的影响

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中国食品学报 2014年第5期14卷 134-141页

作者：王春红孟泉科刘兴华夏效东李蕊祝新华李绍军西北农林科技大学食品科学与工程学院陕西杨凌712100 三门峡职业技术学院河南三门峡47200 西北农林科技大学生命学院陕西杨凌712100

为探讨低温储藏过程中1-甲基环丙烯(1-mcp)处理对猕猴桃果实品质的影响,分析了果实中抗坏血酸含量和相关品质、生理指标的相关性。以"秦美"猕猴桃果实为试材,在(0±1)℃贮藏下,用1.0μL/L 1-mcp处理,每隔15 d取样,进行相关指标分析。结... 详细信息

为探讨低温储藏过程中1-甲基环丙烯(1-mcp)处理对猕猴桃果实品质的影响,分析了果实中抗坏血酸含量和相关品质、生理指标的相关性。以"秦美"猕猴桃果实为试材,在(0±1)℃贮藏下,用1.0μL/L 1-mcp处理,每隔15 d取样,进行相关指标分析。结果显示,1-mcp处理显著抑制了抗坏血酸含量的下降;对品质指标——叶绿素和可滴定酸含量的下降具有显著抑制作用,可保持较高的果实硬度和可溶性固形物含量;对生理指标——果实的呼吸强度和MDA的上升速度具有抑制作用,降低了乙烯释放的峰值;对超氧化物歧化酶、过氧化物酶、过氧化氢酶和抗坏血酸过氧化物酶的活性具有一定的抑制作用。分析表明对照组中还原型抗坏血酸和抗坏血酸分别与MDA含量、O2-·含量、pH、Chlb含量呈极显著相关;处理组中还原型抗坏血酸和抗坏血酸均与MDA含量、O2-·含量、硬度呈极显著相关。

关键词：猕猴桃 1-mcp 抗坏血酸果实品质生理

1-mcp结合冰温贮藏对葡萄果实质地的影响

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农业机械学报 2011年第7期42卷 176-181页

作者：李志文张平张昆明任朝辉国家农产品保鲜工程技术研究中心天津300384 大连工业大学生物与食品工程学院大连116034

为探讨1-mcp处理结合冰温贮藏对采后葡萄果实质地的影响,以乍娜葡萄为试材,应用质构仪质地多面分析(TPA)方法对葡萄贮藏期间果肉质地参数变化规律进行研究。结果表明,1.0μL/L 1-mcp处理结合冰温贮藏可以延缓葡萄果实的软化,果实的硬度... 详细信息

为探讨1-mcp处理结合冰温贮藏对采后葡萄果实质地的影响,以乍娜葡萄为试材,应用质构仪质地多面分析(TPA)方法对葡萄贮藏期间果肉质地参数变化规律进行研究。结果表明,1.0μL/L 1-mcp处理结合冰温贮藏可以延缓葡萄果实的软化,果实的硬度、弹性、凝聚性和咀嚼性较之单纯的冷库和冰温贮藏均有所提高;果肉硬度与回复性呈较好的正相关性,果肉弹性与果肉回复性、咀嚼性、凝聚性均呈现较好的相关性;葡萄好果率与果肉硬度在一定范围内呈良好线性关系。结果也表明,TPA测试能够较好地反映葡萄贮藏期间果实质地的变化,适用于葡萄贮藏品质的客观评价。

关键词：葡萄质地 1-mcp 冰温贮藏 TPA

1-mcp结合冰温贮藏磨盘柿的防褐保鲜效果

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农业机械学报 2012年第5期43卷 108-113页

作者：张鹏李江阔陈绍慧张平国家农产品保鲜工程技术研究中心(天津) 天津300384

研究了1-mcp处理结合冰温贮藏对柿果贮藏品质和衰老褐变指标的影响。结果表明:1-mcp结合冰温贮藏有效延缓果实硬度的下降,维持较高的维生素C、可溶性固形物、可滴定酸和可溶性单宁含量,较好地保留果实原有的营养成分;抑制了贮藏后期丙... 详细信息

研究了1-mcp处理结合冰温贮藏对柿果贮藏品质和衰老褐变指标的影响。结果表明:1-mcp结合冰温贮藏有效延缓果实硬度的下降,维持较高的维生素C、可溶性固形物、可滴定酸和可溶性单宁含量,较好地保留果实原有的营养成分;抑制了贮藏后期丙二醛和膜相对电导率的增加、总酚含量的降低和PPO活性的上升,延缓了果实的衰老进程和褐变的发生,贮藏期可延长60 d。因此,1-mcp结合冰温贮藏是有效延长贮藏期的保鲜集成技术。

关键词：磨盘柿 1-mcp 冰温贮藏褐变

Effect of 1-mcp on Senescence and Decay of Vegetable Soybean Pods During Storage

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Agricultural Sciences in China 2002年第12期1卷 1393-1399页

作者： ZHENG Yong-hua, SU Xin-guo, ZHANG Lan, FENG Lei, WANG Feng and JIANG Yue-ming(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095 , P.R.China South China Institute of Botany , Chinese Academy of Sciences , Guangzhou 510650 , P. R. China) College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 P.R. China

The effects of 1-mcp on decay and senescence in vegetable soybean pods during storage were investigated. Treatments with 0. 5,1, or 2μl L-1 1-mcp significantly inhibited the senescence process of harvested vegetable soybean pods, as manifested in lower levels of ethylene production, respiratory rate, MDA and superoxide contents and higher levels of SOD, ASA-POD activities, Vc and chlorophyll contents. Moreover, 1-mcp promoted PAL activity and lignin synthesis, inhibited decay incidence. 2μl L-1-mcp treatment, however, inhibited PAL activity during the later period of storage, thereby increasing decay incidence.

关键词： Vegetable soybean 1-mcp Storage Ethylene Decay Senescence

1-mcp结合乙烯吸附剂处理对黄桃货架期品质的影响

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中国食品学报 2023年第9期23卷 213-223页

作者：郭智鑫孙畅李高阳苏东林刘伟朱向荣湖南大学研究生院隆平分院长沙410125 湖南省农业科学院农产品加工研究所、果蔬贮藏加工与质量安全湖南省重点实验室、湖南省果蔬加工与质量安全国际联合实验室长沙410125

为探究1-mcp结合乙烯吸收剂对黄桃货架期品质的影响,以“锦绣”黄桃为试材,采用对照(CK)、1-mcp(10μL/L)、乙烯吸附剂(3%)处理和1-mcp+乙烯吸附剂4种处理方法,分析不同处理间黄桃果实货架期品质的变化。结果表明,货架期10 d时的腐败率... 详细信息

为探究1-mcp结合乙烯吸收剂对黄桃货架期品质的影响,以“锦绣”黄桃为试材,采用对照(CK)、1-mcp(10μL/L)、乙烯吸附剂(3%)处理和1-mcp+乙烯吸附剂4种处理方法,分析不同处理间黄桃果实货架期品质的变化。结果表明,货架期10 d时的腐败率分别为CK组86.7%、乙烯吸附剂组80%、1-mcp组70%、1-mcp+乙烯吸附剂组60%,1-mcp+乙烯吸附剂处理能够有效抑制黄桃腐烂率的上升,减少果肉褐变的发生,延缓果实可溶性固形物、硬度、维生素C、可滴定酸的下降,总黄酮与总酚含量最高,分别为808 mg/100 g和559.6 mg/100 g,总抗氧化活性保持在较高水平,多酚氧化酶(PPO)和过氧化物酶(POD)活性均保持在较低的水平。采用主成分分析法分析4种处理所得数据,根据模型评价,综合品质得分从高到低排列顺序:1-mcp+乙烯吸附剂>1-mcp>乙烯吸附剂>CK。结论:1-mcp+乙烯吸附剂处理对黄桃采后保鲜效果最好,能够更好地保持黄桃货架期品质。

关键词：黄桃 1-mcp 乙烯吸附剂货架期品质