1-MCP联合乙烯吸附剂处理对黄桃果实冷害与糖代谢的影响

Chilling injury is a physiological disease of yellow peach fruit during low temperature storage. In this paper, yellow peach was treated by 1 - methylcyclopropene (1-MCP) and ethylene adsorbent (EA), and the effects of 1-MCP-EA and 1-MCP on chilling injury (CI) and sugar metabolism were studied. Yellow peach was stored at 4 °C for 28 days, compared with the control and 1-MCP, 1-MCP-EA treatment could better maintain fruit hardness, soluble solid content (SSC) and reduce chilling injury browning. The results showed that 1-MCP-EA and 1-MCP treatment could reduce the decrease of sucrose content and the increase of fructose and glucose content, and inhibit the increase of acid invertase (AI) and neutral invertase (NI) activities. 1-MCP-EA treatment could effectively inhibit the increase of sucrose synthase (SS) activity and the decrease of sucrose phosphate synthase (SPS) activity in yellow peach fruit. Therefore, 1-MCP-EA treatment had better effect on inhibiting chilling injury and maintaining nutritional quality in yellow peach.