褪黑素处理对草莓品质与活性氧代谢的影响

本实验通过研究不同浓度(100、300、500 μmol/L)褪黑素(melatonin,MT)对草莓采后常温贮藏过程中腐烂程度、营养品质的影响,探讨了外源MT处理对'红颜'草莓贮藏期间的保鲜效果.结果 表明:3个不同浓度的MT均能抑制草莓的腐烂,延缓果实硬度和可溶性固形物质量分数的下降,并维持抗坏血酸含量,其中300...

Effect of Postharvest Melatonin Treatment on Quality and Reactive Oxygen Species Metabolism in Strawberry

To evaluate the effect of exogenous melatonin on the quality preservation of strawberry during storage, this work studied the influence of melatonin at different concentrations (100, 300 and 500 μmol/L) on the decay and nutritional quality of strawberry during postharvest storage at 20 ℃. The results showed that melatonin at all concentrations could inhibit fruit decay, delay the decrease of firmness and total soluble solids, and maintain ascorbic acid (ASA) with 300 μmol/L being the most effective concentration. In addition, 300 μmol/L melatonin had a significantly positive effect on the antioxidant capacity of strawberry during storage for up to 12 days at low temperature (4 ℃). It could also slow down the accumulation of malondialdehyde (MDA) and hydrogen peroxide, inhibit superoxide anion radical production, and maintain glutathione (GSH), ascorbic acid content and the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX). Moreover, the scavenging capacities of strawberry on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical and hydroxyl radicals were significantly increased after treatment with melatonin. Therefore, melatonin treatment proved to be effective in extending the storage life and maintaining the quality of strawberry.