| 甜菜碱处理对枇杷果实采后冷害和活性氧代谢的影响 |
| |
| 引用本文： | 孙玉洁,金鹏,单体敏,许佳,郑永华.甜菜碱处理对枇杷果实采后冷害和活性氧代谢的影响[J].食品科学,2014,35(14):210-215. |
| |
| 作者姓名： | 孙玉洁 金鹏 单体敏 许佳 郑永华 |
| |
| 作者单位： | 1.南京农业大学食品科技学院，江苏 南京 210095；2.浙江大学生物系统工程与食品科学学院，浙江 杭州 310058 |
| |
| 基金项目： | 国家自然科学基金面上项目(31371862);江苏省“青蓝工程”优秀青年骨干教师培养项目 |
| |
| 摘 要： | 以‘解放钟’枇杷果实为试材，研究甜菜碱处理对冷藏枇杷果实活性氧代谢的影响。结果表明，
10 mmol/L甜菜碱处理能有效减轻枇杷果实果心褐变，抑制相对电导率和丙二醛含量的上升，保持较低水平的
O2－·和H2O2含量。此外，甜菜碱处理可提高枇杷果实过氧化氢酶、抗坏血酸过氧化物酶和超氧化物歧化酶的活
性，抑制多酚氧化酶、过氧化物酶活性的升高，保持果实内较高的总酚和总黄酮含量。结果表明，甜菜碱处理可
维持枇杷果实活性氧代谢平衡，减少膜质过氧化与损伤，保护膜结构的完整，从而减轻冷藏过程中的冷害症状，
延长果实贮藏期。
|
| 关 键 词： | 枇杷果实 冷害 甜菜碱 活性氧 |
10.7506/spkx1002-6630-201414041 |
| |
| SUN Yu-jie,JIN Peng,SHAN Ti-min,XU Jia,ZHENG Yong-hua.10.7506/spkx1002-6630-201414041[J].Food Science,2014,35(14):210-215. |
| |
| Authors: | SUN Yu-jie JIN Peng SHAN Ti-min XU Jia ZHENG Yong-hua |
| |
| Affiliation: | 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
2. College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China |
| |
| Abstract: | The effect of 10 mmol/L glycine betaine (GB) treatment on active oxygen metabolism in loquat fruits (Eriobotrya
japonica Lindl. cv. Jiefangzhong) during cold storage was investigated. The results showed that GB treatment effectively
reduced internal browning, inhibited the increase of electric conductivity and malonaldehyde (MDA) content, maintained the
low level of superoxide anion (O2－·) production and hydrogen peroxide (H2O2) content. Moreover, GB treatment enhanced
the activities of catalase (CAT), ascorbate peroxidase (APX) and superoxide dismutase (SOD) and inhibited the activities
of polyphenol oxidase (PPO) and peroxidase (POD). High levels of total phenols and total flavonoids were also observed in
GB-treated loquat fruits. These results suggest that GB treatment may maintain the balance of active oxygen metabolism and
reduce the lipid peroxidation and membrane damage, thereby reducing the chilling injury and extending the storage time of
cold-stored loquat fruits. |
| |
| Keywords: | loquat chilling injury glycine betaine active oxygen |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
