摘要
为探究正丁醇处理对冷藏哈密瓜中脯氨酸代谢的影响,以“西州密25号”哈密瓜为试材,分别选用体积分数为1.0%和0%的正丁醇溶液浸泡哈密瓜30 min作为处理组和对照组,于(3±0.5)℃机械冷库中贮藏,观察期为42 d,每7 d取样1次,观察记录哈密瓜从低温到常温下的冷害症状并统计冷害指数,测定脯氨酸代谢相关指标。结果表明:与对照组相比,正丁醇处理能够显著抑制哈密瓜第35天和第42天冷害指数的上升(P<0.05),对降低贮藏后期冷害症状具有一定的作用,可显著提高脯氨酸含量(除第7天)和△1-吡咯啉-5-羧酸合成酶(P5CS)活性(除第21天外)及其相对应的基因表达量,提高贮藏35~42 d的鸟氨酸转氨酶(OAT)活性(P<0.01),显著降低脯氨酸脱氢酶(ProDH)活性(除第14天外)以及贮藏28 d和42 d的基因相对表达量(P<0.01),说明正丁醇通过显著提高脯氨酸合成关键酶P5CS、OAT的活性和对应基因的相对表达量,降低PrODH活性和其基因表达量,维持较高的脯氨酸含量,进而降低哈密瓜冷害指数,减轻哈密瓜冷害症状,提高哈密瓜细胞的低温耐受性,维持较佳的果实品质。
To investigate the effect of N-butanol treatment on proline metabolism of Hami melon fruits in cold temperature,the fruits of'Xizhou Mi 25 hao'Hami melon were soaked in N-butanol solution at the volume fraction 1.0%and 0%for 30 min as the treated and control group,and the Hami melons were placed at(3±0.5)℃for 42 d.Samples were taken every 7 d.The chilling injury symptoms of Hami melons leaving low temperature to room temperature were recorded and the chilling injury index was counted,and the related indexes of proline metabolism were measured.The results showed that N-butanol treatment significantly(P<0.05)suppressed the increase of chilling injury index at 35 d and 42 d in Hami melons compared with the control group,and reduced the chilling injury symptoms in the later storage period,significantly increased the proline content(except 7 d)and△1-pyrroline-5-carboxylate synthase(P5CS)activity(except 21 d)and the relative gene expression as well as the activity of ornithine(OAT)at 35-42 d in storage,and significantly decreased proline dehydrogenase(ProDH)activity(except at 14 d)and relative gene expression at 28 and 42 d of storage(P<0.01).It indicates that N-butanol treatment maintained higher proline content significantly by increasing the activity and relative expression of the corresponding genes of CmP5CS and CmOAT,which was the key enzymes of proline synthesis,and the activity and gene expression of CmProDH was decreased,which reduced the chilling injury index and alleviated the symptoms of chilling injury in Hami melons,which was more effective treatment in improving the low temperature tolerance of Hami melon cells and maintaining better fruit quality.
作者
刘彩红
王雪
王静
王新宇
李慧
毕莹
Liu Caihong;Wang Xue;Wang Jing;Wang Xinyu;Li Hui;Bi Ying(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第5期281-290,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金地区科学基金项目(31760478)。
关键词
正丁醇
哈密瓜
低温冷害
脯氨酸代谢
N-butanol
Hami melon
low-temperature chilling injury
proline metabolism
