采后褪黑素处理对杏果实成熟的影响
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摘要
为研究采后外源褪黑素处理对杏果实低温贮藏期间品质及生理的影响,以确定最佳的褪黑素处理浓度,并明确其对杏果实成熟的调控机理,试验以‘兰州大接杏’为材料,采用50～1 000μmol/L褪黑素溶液浸泡杏果实15 min,分析低温[(2±2)℃,相对湿度73%±2%]贮藏期间杏果实乙烯释放量、呼吸强度、硬度、色泽等品质及生理指标的变化。结果表明:不同浓度的外源褪黑素溶液处理均显著提高了杏果实的呼吸强度以及乙烯释放量,贮藏第12 d时,50μmol/L外源褪黑素处理杏果的呼吸强度较对照提高32.8%,同时,贮藏第8 d时,该处理的乙烯释放量为对照的2.2倍;其次,50μmol/L褪黑素溶液处理有效促进了杏果实的软化。此外,褪黑素处理杏果实后有利于提高果实可溶性固形物、可滴定酸含量,有效保持果实抗坏血酸含量。综合来看,50μmol/L外源褪黑素处理可通过提高采后杏果实乙烯释放量和呼吸强度,促进果实成熟,进而加速杏果实最佳食用品质的形成。
The effects of exogenous melatonin treatment on the quality and physiology of apricot fruit during low temperature(2±2)℃ storage were studied, to determine the optimal melatonin treatment concentration and to elucidate its regulatory mechanism on apricot fruit ripening. In this experiment, the apricot fruit was soaked with 50～1 000 μmol/L melatonin solution, and the ethylene release amount of apricot fruit during storage at low temperature [(2±2)℃, RH 73%±2%] was analyzed. Changes in quality and physiological indicators such as respiratory intensity, hardness, and chromaticity. The results showed that the treatment of exogenous melatonin solution increased the respiration rate and ethylene release of apricot fruit. The storage intensity of 50 μmol/L exogenous melatonin treated apricot was increased by 32.8% compared with the control, meanwhile, at the 8 th day of storage, the amount of ethylene released from the treatment was 2.2 times that of the control. Secondly, the treatment of 50 μmol/L melatonin solution effectively promoted the softening of apricot fruit. In addition, the treatment of apricot fruit by melatonin significantly increased the content of soluble solids(TSS) and titratable acid, and effectively maintained the ascorbic acid content of fruit tissue. It indicated that 50 μmol/L exogenous melatonin treatment could promote the ripening process of the fruit by increasing the ethylene release and respiration intensity of postharvest apricot fruits, and accelerate the formation of the best edible quality.
The effects of exogenous melatonin treatment on the quality and physiology of apricot fruit during low temperature(2±2)℃ storage were studied, to determine the optimal melatonin treatment concentration and to elucidate its regulatory mechanism on apricot fruit ripening. In this experiment, the apricot fruit was soaked with 50～1 000 μmol/L melatonin solution, and the ethylene release amount of apricot fruit during storage at low temperature [(2±2)℃, RH 73%±2%] was analyzed. Changes in quality and physiological indicators such as respiratory intensity, hardness, and chromaticity. The results showed that the treatment of exogenous melatonin solution increased the respiration rate and ethylene release of apricot fruit. The storage intensity of 50 μmol/L exogenous melatonin treated apricot was increased by 32.8% compared with the control, meanwhile, at the 8 th day of storage, the amount of ethylene released from the treatment was 2.2 times that of the control. Secondly, the treatment of 50 μmol/L melatonin solution effectively promoted the softening of apricot fruit. In addition, the treatment of apricot fruit by melatonin significantly increased the content of soluble solids(TSS) and titratable acid, and effectively maintained the ascorbic acid content of fruit tissue. It indicated that 50 μmol/L exogenous melatonin treatment could promote the ripening process of the fruit by increasing the ethylene release and respiration intensity of postharvest apricot fruits, and accelerate the formation of the best edible quality.
引文
[1]陈亚敏,陈复生,杨宏顺,等.杏采后的品质变化及保鲜技术的研究进展.食品科技,2012,37(5):26-30.
[2]葛永红,李灿婴,王毅,等.硅酸钠处理对杏果实活性氧和苯丙烷代谢的影响.食品工业科技,2014,35(13):317-320,326.
[3]敬媛媛,杨婷婷,马玄,等.不同成熟度杏果实采后细胞壁物质代谢规律的研究.现代食品科技,2017,33(5):103-108.
[4]余晓燕,毕阳,李永才,等. Trichothecium roseum蛋白激发子诱导杏果抗黑斑病的作用机理.食品科学,2015,36(4):254-259.
[5]杨婷婷,朱璇,向玉洁,等.采收成熟度对杏果实贮藏品质的影响.现代食品科技,2015,31(7):277-282.
[6]杨婷婷.不同采收成熟度对杏果品质劣变影响的研究.乌鲁木齐:新疆农业大学,2015.
[7] Bureau S, Chahine H, Gouble B, et al. Fruit ripening of contrasted apricot varieties; Physical, physiological and biochemical changes. Acta Horticulture,2006, 701:511-515.
[8]杨沫,刘文,赵新节,等.不同成熟方式对红玉杏果实品质的影响.黑龙江农业科学,2018(4):98-101.
[9]姜超强,祖朝龙.褪黑素与植物抗逆性研究进展.生物技术通报,2015,31(4):47-55.
[10]王蕊,杨小龙,须晖,等.高等植物褪黑素的合成和代谢研究进展.植物生理学报,2016,52(5):615-627.
[11] Hernandez-ruiz J, Chno A, Arnao M B. Melatonin:a growth-stimulating compound present in lupin tissues. Planta, 2004, 220(1):140-144.
[12]KimM,SeoH,ParkC,etal.Examinationoftheauxinhypothesisof phytomelatoninactionin classicalauxinassaysystemsinmaize.Plant Physiology, 2016, 190:67-71.
[13]辛丹丹,司金金,张若曦,等.外源褪黑素处理对黄瓜采后冷藏期抗冷性的影响.西北农林科技大学学报(自然科学版),2018(9):1-7.
[14]徐利伟,岑啸,李林香,等.外源褪黑素对低温胁迫下桃果实蔗糖代谢的影响.核农学报,2017,31(10):1963-1971.
[15]辛丹丹,司金金,寇莉萍.黄瓜采后外源褪黑素处理提高品质和延缓衰老的研究.园艺学报,2017,44(5):891-901.
[16] Zhai R, Liu J L, Liu F X, et al. Melatonin limited ethylene production,softening and reduced physiology disorder in pear(Pyrus communis L.)fruit during senescence. Postharvest Biology and Technology, 2018, 139:38-46.
[17]胡苗,李佳颖,饶景萍.褪黑素处理对采后猕猴桃果实后熟衰老的影响.食品科学,2018,39(19):1-15.
[18]许丽丽,岳倩宇,卞凤娥,等.褪黑素对葡萄果实成熟及乙烯和ABA含量的影响.植物生理学报,2017,53(12):2181-2188.
[19]SunQQ,ZhangN,WangJ,etal.Melatoninpromotesripeningand improvesqualityoftomatofruitduringpostharvestlife.Journalof Experimental Botany, 2015, 66(3):657-668.
[20]胡培芳,李永才,马岳岳,等.采后亚精胺处理对‘早酥梨’黑斑病的控制及贮藏品质的影响.果树学报,2018,35(2):212-221.
[21]高春丽,李永才,毕阳,等.采后亚硒酸钠处理对杏果黑斑病的控制及贮藏品质的影响.食品科学,2016,37(14):258-263.
[22]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导.北京:中国轻工业出版社,2007.
[23] de Aquino A B, Blank A F, de Aquino Santana L C L. Impact of edible chitosan-cassava starchcoatings enrichedwithLippia gracilisSchauer genotype mixtures on the shelf life of guavas(Psidium guajava L.)during storage at room temperature. Food Chemistry, 2015, 171:108-116.
[24]王军节,毕阳,范存婓,等.采后水杨酸处理对早酥梨果实色泽和质地的影响.现代食品科技,2010,26(10):1047-1051.
[25] Su L, Diretto G, Purgatto E, et al. Carotenoid accumulation during tomato fruitripeningismodulatedbytheauxin-ethylenebalance.BMCPlant Biology, 2015, 15(1):114.
[26]杜天浩,周小婷,朱兰英,等.褪黑素处理对盐胁迫下番茄果实品质及挥发性物质的影响.食品科学,2016,37(15):69-76.
[27]TanDX,HardelandR,ManchesterLC,etal.Functionalrolesof melatonininplants,andperspectivesinnutritionalandagricultural science. Journal of Experimental Botany, 2012, 63:577-597.
[28]ZushiK,MatsuzoeN,KitanoM.Developmentalandtissue-specific changes in oxidative parameters and antioxidant systems in tomato fruits grown under salt stress. Scientia Horticulturae, 2009, 122:362-368.
[2]葛永红,李灿婴,王毅,等.硅酸钠处理对杏果实活性氧和苯丙烷代谢的影响.食品工业科技,2014,35(13):317-320,326.
[3]敬媛媛,杨婷婷,马玄,等.不同成熟度杏果实采后细胞壁物质代谢规律的研究.现代食品科技,2017,33(5):103-108.
[4]余晓燕,毕阳,李永才,等. Trichothecium roseum蛋白激发子诱导杏果抗黑斑病的作用机理.食品科学,2015,36(4):254-259.
[5]杨婷婷,朱璇,向玉洁,等.采收成熟度对杏果实贮藏品质的影响.现代食品科技,2015,31(7):277-282.
[6]杨婷婷.不同采收成熟度对杏果品质劣变影响的研究.乌鲁木齐:新疆农业大学,2015.
[7] Bureau S, Chahine H, Gouble B, et al. Fruit ripening of contrasted apricot varieties; Physical, physiological and biochemical changes. Acta Horticulture,2006, 701:511-515.
[8]杨沫,刘文,赵新节,等.不同成熟方式对红玉杏果实品质的影响.黑龙江农业科学,2018(4):98-101.
[9]姜超强,祖朝龙.褪黑素与植物抗逆性研究进展.生物技术通报,2015,31(4):47-55.
[10]王蕊,杨小龙,须晖,等.高等植物褪黑素的合成和代谢研究进展.植物生理学报,2016,52(5):615-627.
[11] Hernandez-ruiz J, Chno A, Arnao M B. Melatonin:a growth-stimulating compound present in lupin tissues. Planta, 2004, 220(1):140-144.
[12]KimM,SeoH,ParkC,etal.Examinationoftheauxinhypothesisof phytomelatoninactionin classicalauxinassaysystemsinmaize.Plant Physiology, 2016, 190:67-71.
[13]辛丹丹,司金金,张若曦,等.外源褪黑素处理对黄瓜采后冷藏期抗冷性的影响.西北农林科技大学学报(自然科学版),2018(9):1-7.
[14]徐利伟,岑啸,李林香,等.外源褪黑素对低温胁迫下桃果实蔗糖代谢的影响.核农学报,2017,31(10):1963-1971.
[15]辛丹丹,司金金,寇莉萍.黄瓜采后外源褪黑素处理提高品质和延缓衰老的研究.园艺学报,2017,44(5):891-901.
[16] Zhai R, Liu J L, Liu F X, et al. Melatonin limited ethylene production,softening and reduced physiology disorder in pear(Pyrus communis L.)fruit during senescence. Postharvest Biology and Technology, 2018, 139:38-46.
[17]胡苗,李佳颖,饶景萍.褪黑素处理对采后猕猴桃果实后熟衰老的影响.食品科学,2018,39(19):1-15.
[18]许丽丽,岳倩宇,卞凤娥,等.褪黑素对葡萄果实成熟及乙烯和ABA含量的影响.植物生理学报,2017,53(12):2181-2188.
[19]SunQQ,ZhangN,WangJ,etal.Melatoninpromotesripeningand improvesqualityoftomatofruitduringpostharvestlife.Journalof Experimental Botany, 2015, 66(3):657-668.
[20]胡培芳,李永才,马岳岳,等.采后亚精胺处理对‘早酥梨’黑斑病的控制及贮藏品质的影响.果树学报,2018,35(2):212-221.
[21]高春丽,李永才,毕阳,等.采后亚硒酸钠处理对杏果黑斑病的控制及贮藏品质的影响.食品科学,2016,37(14):258-263.
[22]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导.北京:中国轻工业出版社,2007.
[23] de Aquino A B, Blank A F, de Aquino Santana L C L. Impact of edible chitosan-cassava starchcoatings enrichedwithLippia gracilisSchauer genotype mixtures on the shelf life of guavas(Psidium guajava L.)during storage at room temperature. Food Chemistry, 2015, 171:108-116.
[24]王军节,毕阳,范存婓,等.采后水杨酸处理对早酥梨果实色泽和质地的影响.现代食品科技,2010,26(10):1047-1051.
[25] Su L, Diretto G, Purgatto E, et al. Carotenoid accumulation during tomato fruitripeningismodulatedbytheauxin-ethylenebalance.BMCPlant Biology, 2015, 15(1):114.
[26]杜天浩,周小婷,朱兰英,等.褪黑素处理对盐胁迫下番茄果实品质及挥发性物质的影响.食品科学,2016,37(15):69-76.
[27]TanDX,HardelandR,ManchesterLC,etal.Functionalrolesof melatonininplants,andperspectivesinnutritionalandagricultural science. Journal of Experimental Botany, 2012, 63:577-597.
[28]ZushiK,MatsuzoeN,KitanoM.Developmentalandtissue-specific changes in oxidative parameters and antioxidant systems in tomato fruits grown under salt stress. Scientia Horticulturae, 2009, 122:362-368.