摘要
通过分析茉莉酸甲酯(methyl jasmonate,MeJA)处理对‘黄冠’梨果皮褐变及部分生理指标的影响,探讨MeJA抑制‘黄冠’梨果皮褐变的机制。分别用1、10、100μmol/L的MeJA水溶液浸泡处理‘黄冠’梨,经商品化包装后低温贮藏,观测贮藏期间果皮褐变情况,总酚含量和多酚氧化酶(PPO)、L-苯丙氨酸解氨酶(PAL)活性,过氧化物酶(POD)、过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)等抗氧化保护酶的活性以及自由基清除能力(DPPH)和过氧化氢(H2O2)含量等的变化。结果表明,100μmol/L的MeJA处理,显著降低了‘黄冠’梨果皮褐变率及褐变指数,降低了PPO、PAL酶活以及总酚含量,提高了POD、CAT、APX等保护酶活性以及DPPH总抗氧化能力,降低了H2O2含量。采后MeJA处理,通过降低果皮H2O2的积累、增强梨果皮抗氧化酶活性以及抑制PPO酶活和酚类物质的消耗,显著抑制了低温贮藏下‘黄冠’梨果皮褐变的发生。
To study the inhibiting mechanism of MeJA on skin browning,treatment of 1,10 and 100μmol/L MeJA dip were applied to post-harvested’Huangguan’pear fruits and the effects on skin browning spot index,polyphenol content,PPO and PAL activity,antioxidant defense systems including POD,CAT,APX activity,DPPH clearance ratio and the H2 O2 content were detected.The results showed that compared with control(without MeJA treatment),treatment of 100μmol/L MeJA reduced the skin browning spot index markedly,decreased PPO,PAL activity and polyphenol content,increased POD,CAT,APX activity and DPPH clearance ratio,decreased the H2 O2 content.Above all,treatment of 100μmol/L MeJA could reduce skin browning of’Huangguan’pear during the long-term cold storage through inducing antioxidant defense of pear skin,removing H2 O2 and inhibiting oxidation of phenols.
作者
王庆国
王璇
徐欣欣
陶宁
刘佩
Wang Qingguo;Wang Xuan;Xu Xinxin;Tao Ning;Liu Pei(Key Laboratory of Food Processing Technology and Quality Control in Shandong Province/College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,Shandong,China)
出处
《农学学报》
2020年第2期85-91,共7页
Journal of Agriculture
基金
山东省2014年度农业重大应用技术创新课题“安全保鲜剂的创制”
科技部2015国家科技支撑计划课题(2015BAD16B03).