摘要
以‘红富士’苹果为试材,研究不同贮藏温度下‘红富士’苹果果皮色泽、色素含量及其相关酶活性的变化,为‘红富士’苹果的贮藏保鲜提供技术依据及理论参考。设定2种贮藏温度,为0℃与20℃,研究2种贮藏温度下‘红富士’苹果果皮色素花青苷、叶绿素、类胡萝素含量的变化及色泽指标(L、a/b)的变化,以及不同贮藏温度下花青苷合成相关酶(PAL、CHI、DFR、UFGT)活性及花青苷降解相关酶(PPO、POD)活性的变化。结果表明:①与20℃贮藏相比,0℃贮藏促进果皮花青苷的采后再合成并延缓花青苷采后降解;延缓果皮叶绿素的降解;抑制果皮类胡萝素的积累;延缓色泽指标(L、a/b)的下降。②在采后贮藏过程中,果皮的PAL和UFGT活性都呈先升高后下降的变化,CHI和DFR的活性都呈下降的变化趋势;花青苷的合成与果皮PAL和UFGT活性密切相关,而与果皮CHI和DFR的活性变化关系不大。③贮藏期间,‘红富士’苹果果皮PPO和POD活性都呈升高后下降的变化趋势,但低温推迟酶活性峰的时间;0℃下POD活性高峰显著高于20℃的,而两温度间PPO活性高峰差异不显著。在采后贮藏过程中,0℃低温贮藏延缓果皮色泽、色素含量的变化,可较好地保持‘红富士’苹果果皮外观品质。
In this experiment,changes in color indicators,content of peel pigments and activities of related enzymes on different storage temperature were studied with‘Red Fuji＇apple as the materials. ‘Red Fuji＇apples were stored at 0 ℃ and 20 ℃,changes in content of peel pigment anthocyanin, chlorophyll,carotenoids and color indicators（L,a/b）on different storage temperature were studied, and enzyme activity changes of anthocyanin biosynthesis enzymes（PAL,CHI,DFR,UFGT）and anthocyanin degrading enzymes（PPO,POD）on different storage temperature were analyzed.The results showed that：① Compared with 20℃storage,0℃storage promoted anthocyanin synthesis and delayed anthocyanin degradation during post-harvest storage;retarded the degradation of chlorophyll of apple peel;inhibited the accumulation of carotenoids of apple peel;delayed the decrease of color indicators（L,a/b）.②During post-harvest storage,the activity of UFGT and PAL in peel firstly in-creased,then decreased;the activity of CHI and DFR tended to decrease.Anthocyanin accumulation was related with PAL and UFGT activity,and unrelated with CHI and DFR activity.③The activity of PPO and POD in‘Red Fuji＇apple peel increased firstly,then decreased,and the peak time of activity was delayed at lower temperature.The activity peak of POD stored at 0℃ was significantly higher than that at 20℃,while the activity peak of PPO was not significant different.During post-harvest storage at 0 ℃ changes of peel color and content of peel pigments were delayed and could keep the ‘Red Fuji＇apple in a better external quality.
出处
《西北农业学报》
CAS
CSCD
北大核心
2014年第5期97-103,共7页
Acta Agriculturae Boreali-occidentalis Sinica
基金
国家科技支撑计划(2013BAD19B04)
国家现代苹果产业技术体系建设专项(nycytx-08-05-02)
关键词
温度
苹果
采后贮藏
果皮色素
花青苷
Temperature
Apple
Post-harvest storage
Peel pigment
Anthocyanin
