乙烯因子对甜瓜采后果实软化的影响

doi:10.6048/j.issn.1001-4330.2025.03.014

摘要/Abstract

摘要：

【目的】探究乙烯因子(ERF)对甜瓜贮藏期果肉软化进程的影响,为甜瓜采后贮藏保鲜提供参考。【方法】以西州密25号为试验材料,分析乙烯利和1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理的甜瓜果实硬度、原果胶(protopectin,PP)、水溶性果胶(water soluble pectin,WSP)、纤维素含量、细胞壁代谢相关酶的活性以及硬度与细胞壁代谢指数的相关性。【结果】甜瓜对乙烯利和1-MCP处理均敏感,1-MCP能有效延缓果实硬度、PP和纤维素含量的下降,抑制WSP含量的增加;减缓β-半乳糖苷酶(β-galactosidase,β-Gal)、多聚半乳糖醛酸酶(polygalacturonase,PG)、纤维素酶(cellulase,Cx)等酶活的上升速率,乙烯利处理则相反;甜瓜贮藏期果实硬度与PG、Cx活性呈负相关,与PP和纤维素呈负相关,与WSP呈正相关。【结论】1-MCP处理可以通过调节细胞壁代谢途径延缓甜瓜果实的后熟软化,延长贮藏时间,减少因软化造成的经济损失。

关键词: 甜瓜; 乙烯因子; 果实软化; 细胞壁组分

Abstract:

【Objective】To investigate the effect of ethylene factor (ERF) on the softening process of melon pulp during storage,this findings has provided reference for post-harvest storage and fresh-keeping of melon.【Methods】The effect of ethrel and 1-methylcyclopropene (1-MCP) on the hardness, protopectin (PP), and water soluble pectin (WSP), cellulose content, enzyme activity related to cell wall metabolism, and the correlation between hardness and cell wall metabolic index of ‘Xizhoumi 25’ melon fruits during postharvest storage were studied. 【Results】Melon was sensitive to both ethephon and 1-MCP treatments. The results showed that 1-MCP treatment slowed down the decrease in fruit firmness, protopectin and cellulose content, and retarded the increase in soluble pectin content. The result of ethephon treatment was opposite to that of-MCP treatment. There was a negative correlation between fruit hardness and PG and Cx activities during storage and the hardness was negatively correlated with PP and cellulose, but positively correlated with WSP.【Conclusion】1-MCP treatment can delay the post-ripening and softening of melon fruit by regulating cell wall metabolism, prolong storage time and reduce economic loss caused by softening.

Key words: muskmelon; ethylene; fruit softening; cell wall fraction

中图分类号:

S652

郑贺云, 姚军, 张翠环, 汪志伟, 耿新丽. 乙烯因子对甜瓜采后果实软化的影响[J]. 新疆农业科学, 2025, 62(3): 652-659.

ZHENG Heyun, YAO Jun, ZHANG Cuihuan, WANG Zhiwei, GENG Xinli. Effects of ethylene response factor on the fruit softening of melon during storage[J]. Xinjiang Agricultural Sciences, 2025, 62(3): 652-659.

图/表 5

图1 乙烯因子处理下甜瓜果实硬度的变化注:相同处理时间不同组别间字母不同表示差异显著 (P<0.05),下同

Fig.1 Changes of ERF treatment on firmness of Melon fruits Notes:Different letters in different groups with the same processing time indicate significant differences,the same as below

图2 乙烯因子处理下甜瓜果实原果胶(A)和水溶性果胶(B)含量的变化

Fig.2 Changes of ERFtreatment on protopectin (A) and soluble pectin (B) contents of Melon fruits

图3 乙烯因子处理下甜瓜纤维素含量的变化

Fig.3 Changes of ERFtreatment on cellulose content of Melon fruits

图4 乙烯因子处理下甜瓜PG(A)、Cx(B)和β-Gal(C)活性的变化

Fig.4 Changes of ERFtreatment on PG (A) 、Cx (B) and β-Gal(C)activity of Melon fruits

表1 果肉硬度与细胞壁组分及细胞壁降解酶之间的相关性(R)矩阵

Tab.1 Correlation(R) matrix between fruit firmness and enzymes activities of cell wall

相关性 Correlation	CK		1-MCP		乙烯利Ethrel
	硬度Hardness
	距果心0.5 cm Distance from the core(0.5 cm)	距果心2.5 cm Distance from the core(2.5 cm)	距果心0.5 cm Distance from the core(0.5 cm)	距果心2.5 cm Distance from the core(0.5 cm)	距果心0.5 cm Distance from the core(0.5 cm)	距果心2.5 cm Distance from the core(0.5 cm)
水溶性果胶 water soluble pectin	-0.96 ${7^{}}^{}$	-0.97 ${7^{}}^{}$	-0.93 ${8^{}}^{}$	-0.97 ${8^{}}^{}$	-0.96 ${0^{}}^{}$	-0.98 ${9^{}}^{}$
原果胶 protopectin	0.937^*	0.943^*	0.97 ${3^{}}^{}$	0.96 ${5^{}}^{}$	0.95 ${4^{}}^{}$	0.99 ${3^{}}^{}$
纤维素 Cellulose	0.913^*	0.915^*	0.874^*	0.899^*	0.887^*	0.967^*
多聚半乳糖醛酸酶 Polygalacturonase	-0.673	-0.706	-0.586	-0.611	-0.557	-0.759
纤维素酶 Cellulase	-0.93 ${7^{}}^{}$	-0.94 ${6^{}}^{}$	-0.857^*	-0.820^*	-0.95 ${8^{}}^{}$	-0.98 ${4^{}}^{}$
β-半乳糖苷酶 β-galactosidase	0.178	0.191	0.503	0.674	-0.302	-0.414

表1 果肉硬度与细胞壁组分及细胞壁降解酶之间的相关性(R)矩阵

Tab.1 Correlation(R) matrix between fruit firmness and enzymes activities of cell wall

相关性 Correlation	CK		1-MCP		乙烯利Ethrel
	硬度Hardness
	距果心0.5 cm Distance from the core(0.5 cm)	距果心2.5 cm Distance from the core(2.5 cm)	距果心0.5 cm Distance from the core(0.5 cm)	距果心2.5 cm Distance from the core(0.5 cm)	距果心0.5 cm Distance from the core(0.5 cm)	距果心2.5 cm Distance from the core(0.5 cm)
水溶性果胶 water soluble pectin	-0.96 ${7^{}}^{}$	-0.97 ${7^{}}^{}$	-0.93 ${8^{}}^{}$	-0.97 ${8^{}}^{}$	-0.96 ${0^{}}^{}$	-0.98 ${9^{}}^{}$
原果胶 protopectin	0.937^*	0.943^*	0.97 ${3^{}}^{}$	0.96 ${5^{}}^{}$	0.95 ${4^{}}^{}$	0.99 ${3^{}}^{}$
纤维素 Cellulose	0.913^*	0.915^*	0.874^*	0.899^*	0.887^*	0.967^*
多聚半乳糖醛酸酶 Polygalacturonase	-0.673	-0.706	-0.586	-0.611	-0.557	-0.759
纤维素酶 Cellulase	-0.93 ${7^{}}^{}$	-0.94 ${6^{}}^{}$	-0.857^*	-0.820^*	-0.95 ${8^{}}^{}$	-0.98 ${4^{}}^{}$
β-半乳糖苷酶 β-galactosidase	0.178	0.191	0.503	0.674	-0.302	-0.414

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