摘要
为了研究缓慢降温与急速降温处理下苯丙氨酸解氨酶(phenylalanine ammonian-lyase,PAL)基因相对表达与晚采鸭梨果心褐变的关系,以晚采鸭梨为试材,测定了贮藏期间晚采鸭梨的褐变指数、质量损失率、硬度、呼吸强度、乙烯释放量、PAL活力等生理指标以及PAL基因相对表达量的变化。结果表明:缓慢降温处理的鸭梨果心褐变指数明显高于急速降温果实,且褐变情况更加严重;缓慢降温果实的PAL活力和PAL基因相对表达量在贮藏60 d以后高于急速降温果实;PAL基因相对表达量与PAL活力及果心褐变指数显著相关,说明PAL基因的相对表达越强,PAL活力越高,果心褐变越严重。结论:缓慢降温处理加速了鸭梨果心的褐变,急速降温能抑制PAL基因的相对表达,降低PAL活力,保持晚采鸭梨果实的较高品质。
The changes of core browning index,mass loss rate,fruit hardness,respiration intensity,ethylene release rate,phenylalanine ammonian-lyase(PAL)activity and PAL gene expression in late-harvested‘Yali’pears under slow and rapid cooling conditions were determined in the present study.And the relationship of PAL gene expression with core browning was studied by qRT-PCR as well.The results showed that the browning index of pears with slow cooling was pronouncedly higher than with rapid cooling,and more significant browning was observed with slow cooling.Moreover,slow cooling showed higher PAL activity than rapid cooling as well as higher relative expression level of PAL gene from the 60th day of storage onwards.The relative expression level of PAL gene was significantly positively correlated with PAL activity and core browning index.In conclusion,slow cooling treatment can accelerate core browning,while rapid cooling can inhibit the relative expression of PAL gene,reduce PAL activity,and maintain higher quality of late-harvested pear fruits during storage.
作者
韩艳文
池明
樊晓岚
赵航
闫师杰
HAN Yanwen;CHI Ming;FAN Xiaolan;ZHAO Hang;YAN Shijie(College of Horticulture and Landscape,Tianjin Agricultural University,Tianjin 300384,China;College of Food Science and Biological Engineering,Tianjin Agricultural University,Tianjin 300384,China;Tianjin Engineering and Technology Research Center of Agricultural Products Processing,Tianjin 300384,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第15期174-180,共7页
Food Science
基金
国家自然科学基金面上项目(31471630)
关键词
晚采鸭梨
褐变
苯丙氨酸解氨酶活力
PAL基因表达
降温方式
late-harvested‘Yali’pear
browning
phenylalanine ammonian-lyase(PAL)activity
PAL gene expression
cooling method
