草酸处理对塔罗科血橙采后花色苷积累和糖酸含量的影响
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摘要
以塔罗科血橙为实验材料,通过测定其贮藏期间花色苷含量、花色苷合成相关基因表达量、可溶性糖和有机酸含量等,研究草酸(oxalic acid,OA)处理对塔罗科血橙采后花色苷积累以及糖酸含量的影响。结果表明,OA处理显著提高了血橙在贮藏过程中的花色苷含量,同时提高了血橙果实中的花色苷合成相关基因(Ruby,PAL,C4H和F3’5’H)的转录水平以及果糖、葡萄糖、蔗糖的含量和糖酸比,其中以质量浓度为5 g/L的草酸(OA3)处理效果最佳,贮藏至20 d时,OA3处理组血橙果汁花色苷含量为13. 34 mg/L,而CK组血橙在贮藏至20 d时果汁花色苷含量仅为6. 50 mg/L,同时OA3处理组果实中的果糖、葡萄糖、蔗糖含量均高于CK组及其他质量浓度OA处理组。血橙采后草酸处理能够有效改善塔罗科血橙的贮藏品质。
This study aimed to evaluate the effects of exogenous oxalic acid( OA) on anthocyanin accumulation and the contents of sugar and organic acids in postharvest blood oranges during storage. The anthocyanin content,expressions of genes that synthesize anthocyanin,and contents of soluble sugar and organic acids etc. were measured.The results indicated that OA significantly increased the amount of anthocyanin in blood oranges during storage. Moreover,the transcription levels of anthocyanin synthesis related genes( Ruby,PAL,C4 H,and F3'5'H) increased,and the contents of fructose,glucose,and sucrose,as well as the sugar to acid ratio in the fruit enhanced during storage. Blood oranges treated with 5 g/L oxalic acid showed the best effects. After 20 days of storage,juices from 5 g/L OA-treated blood oranges had 13. 34 mg/L anthocyanin,while only 6. 50 mg/L anthocyanin present in controls. At the same time,the contents of fructose,glucose,and sucrose in 5 g/L OA-treated fruits were higher than controls and other samples treated with OA with different concentrations. OA treatments can be an effective method to increase the quality of postharvet blood oranges during storage.
This study aimed to evaluate the effects of exogenous oxalic acid( OA) on anthocyanin accumulation and the contents of sugar and organic acids in postharvest blood oranges during storage. The anthocyanin content,expressions of genes that synthesize anthocyanin,and contents of soluble sugar and organic acids etc. were measured.The results indicated that OA significantly increased the amount of anthocyanin in blood oranges during storage. Moreover,the transcription levels of anthocyanin synthesis related genes( Ruby,PAL,C4 H,and F3'5'H) increased,and the contents of fructose,glucose,and sucrose,as well as the sugar to acid ratio in the fruit enhanced during storage. Blood oranges treated with 5 g/L oxalic acid showed the best effects. After 20 days of storage,juices from 5 g/L OA-treated blood oranges had 13. 34 mg/L anthocyanin,while only 6. 50 mg/L anthocyanin present in controls. At the same time,the contents of fructose,glucose,and sucrose in 5 g/L OA-treated fruits were higher than controls and other samples treated with OA with different concentrations. OA treatments can be an effective method to increase the quality of postharvet blood oranges during storage.
引文
[1]曹少谦,潘思轶,姚晓琳,等.柱层析法分离纯化血橙花色苷[J].中国农业科学,2009,42(5):1 728-1 736.
[2]PANNITTERI C,CONTINELLA A,LO-CICERO L,et al.Influence of postharvest treatments on qualitative and chemical parameters of Tarocco blood orange fruits to be used for fresh chilled juice[J]. Food Chemistry,2017,230:441-447.
[3]CARMONA L,ALQUéZAR B,MARQUES V V,et al.Anthocyanin biosynthesis and accumulation in blood oranges during postharvest storage at different low temperatures[J]. Food Chemistry,2017,237:7-14.
[4]刘锴栋,袁长春,敬国兴,等.外源草酸对采后番荔枝后熟及耐藏性的影响[J].食品科学,2013(14):329-334.
[5]郑小林.外源草酸对水果的保鲜效应及其机制研究进展[J].果树学报,2010,27(4):605-610.
[6]ZHENG X,TIAN S,GIDLEY M J,et al. Effects of exogenous oxalic acid on ripening and decay incidence in mango fruit during storage at room temperature[J]. Postharvest Biology and Technology,2007,45(2):281-284.
[7]SHAFIQUE M,KHAN A S,MALIK A U,et al. Exogenous application of oxalic acid delays pericarp browning and maintain fruit quality of Litchi cv.“Gola”[J]. Journal of Food Biochemistry,2016,40(2):170-179.
[8]梁春强,吕茳,靳蜜静,等.草酸处理对采后猕猴桃冷害、抗氧化能力及能荷的影响[J].园艺学报,2017(2):279-287.
[9]曹少谦.血橙花色苷结构及其在加工过程中的降解机制研究[D].武汉:华中农业大学,2009.
[10]CRIFò T,PETRONE G,LO CICERO L,et al. Short cold storage enhances the anthocyanin contents and level of transcripts related to their biosynthesis in blood oranges[J]. Journal of Agricultural and Food Chemistry,2011,60(1):476-481.
[11]ALBERTINI M, CARCOUET E, PAILLY O, et al.Changes in organic acids and sugars during early stages of development of acidic and acidless citrus fruit[J]. Journal of Agricultural and Food Chemistry,2006,54(21):8 335-8 339.
[12]江海,吴今人,李新生,等.陕西柑橘主产区13种推广品种维生素C含量分析[J].生物资源,2014,36(2):59-63.
[13]李云康.柑橘特征糖酸组成及其与果汁褐变关系研究[D].武汉:华中农业大学,2006.
[14]LEE H S. Characterization of major anthocyanins and the color of red-fleshed budd blood orange(Citrus sinensis)[J]. Agric Food Chem,2002,50(5):1 243-1 246.
[15]WANG J,LIU J,CHEN K,et al. Anthocyanin biosynthesis regulation in the fruit of Citrus sinensis cv. tarocco[J]. Plant Molecular Biology Reporter,2016,34(6):1 043-1 055.
[16]LO PIERO A R. The state of the art in biosynthesis of anthocyanins and its regulation in pigmented sweet oranges[(Citrus sinensis)L. Osbeck][J]. Journal of Agricultural and Food Chemistry,2015,63(16):4 031-4 041.
[17]KONG J,CHIA L S,GOH N K,et al. Analysis and biological activities of anthocyanins[J]. Phytochemistry,2003,64(5):923-933.
[18]TSUDA T,HORIO F,UCHIDA K,et al. Dietary cyanidin 3-O-β-D-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia in mice[J]. Journal of Nutrition,2003,133(7):2 125-2 130.
[19]孙建霞,张燕,胡小松,等.花色苷的结构稳定性与降解机制研究进展[J].中国农业科学,2009(3):996-1 008.
[20]SAYYARI M,VALERO D,BABALAR M,et al. Prestorage oxalic acid treatment maintained visual quality,bioactive compounds,and antioxidant potential of pomegranate after long-term storage at 2℃[J]. Journal of Agricultural and Food Chemistry,2010,58(11):6 804-6 808.
[21]MARTíNEZ-ESPLá A,ZAPATA P J,VALERO D,et al. Preharvest application of oxalic acid increased fruit size,bioactive compounds,and antioxidant capacity in sweet cherry cultivars(Prunus avium L.)[J]. Journal of Agricultural and Food Chemistry,2014,62(15):3 432-3 437.
[22]BUTELLI E,LICCIARDELLO C,ZHANG Y,et al. Retrotransposons control fruit-specific,cold-dependent accumulation of anthocyanins in blood oranges[J]. Plant Cell,2012,24(3):1 242-1 255.
[23]KEREAMY A E,CHERVIN C,SOUQUET J M,et al.Ethanol triggers grape gene expression leading to anthocyanin accumulation during berry ripening[J]. 2002,163(3):449-454.
[24]薛锡佳,李佩艳,宋夏钦,等.草酸处理减轻杧果采后果实冷害的机理研究[J].园艺学报,2012,39(11):2 251-2 257.
[25]和银霞,李卫东,叶丽琴,等.采前喷钙对贮藏期欧李果实腐烂率及糖酸含量的影响[J].食品科学,2016,37(14):247-252.
[26]WANG Zhen,CAO Jiankang,JIANG Weibo. Changes in sugar metabolism caused by exogenous oxalic acid related to chilling tolerance of apricot fruit[J]. Postharvest Biology and Technology,2016,114:10-16.
[27]MATSUMOTO H,IKOMA Y. Effect of different postharvest temperatures on the accumulation of sugars,organic acids,and amino acids in the juice sacs of Satsuma mandarin(Citrus unshiu Marc.)fruit[J]. Journal of Agricultural and Food Chemistry,2012,60(39):9 900-9 909.
[28]KAEWSUKSAENG S,URANO Y,AIAMLA-OR S,et al. Effect of UV-B irradiation on chlorophyll-degrading enzyme activities and postharvest quality in stored lime(Citrus latifolia Tan.)fruit[J]. Postharvest Biology and Technology,2011,61(2-3):124-130.
[29]ECHEVERRIA E,VALICH J. Enzymes of sugar and acid metabolism in stored ‘Valencia’oranges[J]. Journal of the American Society for Horticultural Science,1989,114(3):445-449.
[30]葛翠莲,黄春辉,徐小彪.果实花青素生物合成研究进展[J].园艺学报,2012,39(9):1 655-1 664.
[31]程海燕,李德红.光、糖与激素影响植物花色素苷合成与积累的研究进展[J].亚热带植物科学,2010(3):82-86.
[32]GUO R,YUAN G,WANG Q. Sucrose enhances the accumulation of anthocyanins and glucosinolates in broccoli sprouts[J]. Food Chemistry,2011,129(3):1 080-1 087.
[33]NETA-SHARIR I,SHOSEYOV O,WEISS D. Sugars enhance the expression of gibberellin-induced genes in developing petunia flowers[J]. Physiologia Plantarum,2000,109(2):196-202.
[34]刘玉莲,车飞,王海,等.苹果果实中糖、酸和花青苷的组分及含量特征分析[J].西北林学院学报,2016(6):236-242.
[2]PANNITTERI C,CONTINELLA A,LO-CICERO L,et al.Influence of postharvest treatments on qualitative and chemical parameters of Tarocco blood orange fruits to be used for fresh chilled juice[J]. Food Chemistry,2017,230:441-447.
[3]CARMONA L,ALQUéZAR B,MARQUES V V,et al.Anthocyanin biosynthesis and accumulation in blood oranges during postharvest storage at different low temperatures[J]. Food Chemistry,2017,237:7-14.
[4]刘锴栋,袁长春,敬国兴,等.外源草酸对采后番荔枝后熟及耐藏性的影响[J].食品科学,2013(14):329-334.
[5]郑小林.外源草酸对水果的保鲜效应及其机制研究进展[J].果树学报,2010,27(4):605-610.
[6]ZHENG X,TIAN S,GIDLEY M J,et al. Effects of exogenous oxalic acid on ripening and decay incidence in mango fruit during storage at room temperature[J]. Postharvest Biology and Technology,2007,45(2):281-284.
[7]SHAFIQUE M,KHAN A S,MALIK A U,et al. Exogenous application of oxalic acid delays pericarp browning and maintain fruit quality of Litchi cv.“Gola”[J]. Journal of Food Biochemistry,2016,40(2):170-179.
[8]梁春强,吕茳,靳蜜静,等.草酸处理对采后猕猴桃冷害、抗氧化能力及能荷的影响[J].园艺学报,2017(2):279-287.
[9]曹少谦.血橙花色苷结构及其在加工过程中的降解机制研究[D].武汉:华中农业大学,2009.
[10]CRIFò T,PETRONE G,LO CICERO L,et al. Short cold storage enhances the anthocyanin contents and level of transcripts related to their biosynthesis in blood oranges[J]. Journal of Agricultural and Food Chemistry,2011,60(1):476-481.
[11]ALBERTINI M, CARCOUET E, PAILLY O, et al.Changes in organic acids and sugars during early stages of development of acidic and acidless citrus fruit[J]. Journal of Agricultural and Food Chemistry,2006,54(21):8 335-8 339.
[12]江海,吴今人,李新生,等.陕西柑橘主产区13种推广品种维生素C含量分析[J].生物资源,2014,36(2):59-63.
[13]李云康.柑橘特征糖酸组成及其与果汁褐变关系研究[D].武汉:华中农业大学,2006.
[14]LEE H S. Characterization of major anthocyanins and the color of red-fleshed budd blood orange(Citrus sinensis)[J]. Agric Food Chem,2002,50(5):1 243-1 246.
[15]WANG J,LIU J,CHEN K,et al. Anthocyanin biosynthesis regulation in the fruit of Citrus sinensis cv. tarocco[J]. Plant Molecular Biology Reporter,2016,34(6):1 043-1 055.
[16]LO PIERO A R. The state of the art in biosynthesis of anthocyanins and its regulation in pigmented sweet oranges[(Citrus sinensis)L. Osbeck][J]. Journal of Agricultural and Food Chemistry,2015,63(16):4 031-4 041.
[17]KONG J,CHIA L S,GOH N K,et al. Analysis and biological activities of anthocyanins[J]. Phytochemistry,2003,64(5):923-933.
[18]TSUDA T,HORIO F,UCHIDA K,et al. Dietary cyanidin 3-O-β-D-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia in mice[J]. Journal of Nutrition,2003,133(7):2 125-2 130.
[19]孙建霞,张燕,胡小松,等.花色苷的结构稳定性与降解机制研究进展[J].中国农业科学,2009(3):996-1 008.
[20]SAYYARI M,VALERO D,BABALAR M,et al. Prestorage oxalic acid treatment maintained visual quality,bioactive compounds,and antioxidant potential of pomegranate after long-term storage at 2℃[J]. Journal of Agricultural and Food Chemistry,2010,58(11):6 804-6 808.
[21]MARTíNEZ-ESPLá A,ZAPATA P J,VALERO D,et al. Preharvest application of oxalic acid increased fruit size,bioactive compounds,and antioxidant capacity in sweet cherry cultivars(Prunus avium L.)[J]. Journal of Agricultural and Food Chemistry,2014,62(15):3 432-3 437.
[22]BUTELLI E,LICCIARDELLO C,ZHANG Y,et al. Retrotransposons control fruit-specific,cold-dependent accumulation of anthocyanins in blood oranges[J]. Plant Cell,2012,24(3):1 242-1 255.
[23]KEREAMY A E,CHERVIN C,SOUQUET J M,et al.Ethanol triggers grape gene expression leading to anthocyanin accumulation during berry ripening[J]. 2002,163(3):449-454.
[24]薛锡佳,李佩艳,宋夏钦,等.草酸处理减轻杧果采后果实冷害的机理研究[J].园艺学报,2012,39(11):2 251-2 257.
[25]和银霞,李卫东,叶丽琴,等.采前喷钙对贮藏期欧李果实腐烂率及糖酸含量的影响[J].食品科学,2016,37(14):247-252.
[26]WANG Zhen,CAO Jiankang,JIANG Weibo. Changes in sugar metabolism caused by exogenous oxalic acid related to chilling tolerance of apricot fruit[J]. Postharvest Biology and Technology,2016,114:10-16.
[27]MATSUMOTO H,IKOMA Y. Effect of different postharvest temperatures on the accumulation of sugars,organic acids,and amino acids in the juice sacs of Satsuma mandarin(Citrus unshiu Marc.)fruit[J]. Journal of Agricultural and Food Chemistry,2012,60(39):9 900-9 909.
[28]KAEWSUKSAENG S,URANO Y,AIAMLA-OR S,et al. Effect of UV-B irradiation on chlorophyll-degrading enzyme activities and postharvest quality in stored lime(Citrus latifolia Tan.)fruit[J]. Postharvest Biology and Technology,2011,61(2-3):124-130.
[29]ECHEVERRIA E,VALICH J. Enzymes of sugar and acid metabolism in stored ‘Valencia’oranges[J]. Journal of the American Society for Horticultural Science,1989,114(3):445-449.
[30]葛翠莲,黄春辉,徐小彪.果实花青素生物合成研究进展[J].园艺学报,2012,39(9):1 655-1 664.
[31]程海燕,李德红.光、糖与激素影响植物花色素苷合成与积累的研究进展[J].亚热带植物科学,2010(3):82-86.
[32]GUO R,YUAN G,WANG Q. Sucrose enhances the accumulation of anthocyanins and glucosinolates in broccoli sprouts[J]. Food Chemistry,2011,129(3):1 080-1 087.
[33]NETA-SHARIR I,SHOSEYOV O,WEISS D. Sugars enhance the expression of gibberellin-induced genes in developing petunia flowers[J]. Physiologia Plantarum,2000,109(2):196-202.
[34]刘玉莲,车飞,王海,等.苹果果实中糖、酸和花青苷的组分及含量特征分析[J].西北林学院学报,2016(6):236-242.