摘要
为探讨NO处理在草莓果实采后保鲜中的作用机制,以红艳草莓为材料,定期测定草莓果实室温下的品质、抗氧化物质含量、细胞膜脂质过氧化程度和苯丙烷类代谢的变化。结果表明,NO熏蒸处理能有效抑制草莓果实采后腐烂,其最优浓度为20μL·L^(-1)。NO处理可显著抑制草莓果实贮藏期间可溶性固形物含量的下降,降低细胞膜过氧化程度,保持较好品质;也可显著提高草莓果实中苯丙氨酸解氨酶、4-香豆酰辅酶A连接酶、肉桂醛羟化酶和查尔酮异构酶等苯丙烷类代谢相关酶的活性,增加总酚、花色苷和总黄酮的积累,提高草莓果实的抗氧化活性。因此,适宜浓度的NO处理(20μL·L^(-1))可提高草莓果实贮藏品质,延长保鲜期。本研究为丰富草莓果实采后保鲜技术提供了较好的理论和应用价值。
In order to investigate the effect of nitric oxide（ NO） treatment on postharvest fresh-keeping mechanism in strawberry fruit,the changes of quality parameters,antioxidants content,membrane peroxidation and phenylpropanoid metabolism in Hong Yan strawberries were determined during ambient temperature storage. The results showed that NO treatment was effective in preventing decay in strawberry fruit. The optimum concentration of NO treatment was 20μL·L^-1. In addition,NO treatment significantly inhibited the decrease of total soluble solid content,reduced the peroxidation of cell membrane and maintained quality parameters of strawberry fruit. Moreover, the activities of phenylpropanoid metabolism enzymes（ phenylalnine ammonialyase, 4- coumarate-Co A ligase, cinnamate 4-hydroxylase and chalcone isomerase）,the content of total phenolics,anthocyanins and flavnoids,and antioxidant capacity were also enhanced by NO treatment. Thus,it could be suggested that the proper concentration（ 20 μL·L^-1）of NO treatment is a useful technique in strawberry for maintaining quality and keeping freshness. This study will enrich the theory of postharvest biology in strawberry fruit,and has the potential application in strawberry industry.
出处
《核农学报》
CAS
CSCD
北大核心
2016年第10期1959-1966,共8页
Journal of Nuclear Agricultural Sciences
基金
公益性行业(农业)科研专项(201303073)
中央高校基本科研业务费专项资金项目(KYZ201420)
南京农业大学SRT计划项目(1518A19)
关键词
草莓
一氧化氮
品质
苯丙烷类代谢
strawberry
nitric oxide（NO）
quality
phenylpropanoid metabolism
