1-MCP、乙烯调控杏果采后活性氧代谢酶活性及同工酶电泳的研究
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摘要
以轮台白杏为试材,使用1μL/L1-甲基环丙烯(1-MCP)和30 mg/kg乙烯利处理,研究25℃贮藏过程中,杏果果肉中超氧化物歧化酶(SOD)、多酚氧化酶(PPO)、过氧化物酶(POD)和脂氧合酶(LOX)的活性变化规律及其同工酶表达变化。研究表明:1-MCP处理组显著地延缓了杏果衰老软化,乙烯利处理加速了杏果衰老软化;经1-MCP处理后的杏果SOD、PPO、POD的酶活均高于对照组及乙烯利处理组。SOD活性比对照组高25.21%(p<0.05)、PPO活性比对照组高12.93%(p<0.05)、POD活性比对照组高9.96%(p<0.05),LOX活性显著低于对照及乙烯利处理组,比对照组低46%(p≥0.05);1-MCP处理组、对照较乙烯利处理的SOD、PPO、POD同工酶表达增强,LOX同工酶表达减弱。随着贮藏时间的增加同工酶条带由清晰变为弥散,同工酶表达随着时间的增加而减弱。1-MCP通过提高活性氧代谢相关酶的活力,减少活性氧的产生,减缓细胞衰老进程,延缓软化,提高杏果的贮藏品质。
Using Luntai Baixing as test material, 1 μL/L of 1-methylcyclopropene(1-MCP) and 30 mg/kg of ethephon were used to treat apricot fruit, the aim is to study the changes in the activities of superoxide dismutase(SOD), polyphenol oxidase(PPO), peroxidase(POD) and lipoxygenase(LOX) in apricot pulp stored at 25 ℃, and their isoenzyme expression changes. The results showed that the 1-MCP treatment group significantly delayed the aging and softening of apricot fruit, and the ethephon treatment accelerated the senescence and softening of apricot fruit. The enzyme activities of SOD, PPO and POD in the apricot fruit treated by 1-MCP were higher than those in the control and ethephon treatment groups. The activity of SOD was 25.21% higher than that of the control group(p<0.05), the activity of PPO was 12.93%higher than that of the control group(p<0.05), the activity of POD was 9.96% higher than that of the control group(p<0.05), and the activity of LOX was significantly lower than that of the control group, and the ethephon treatment group was 46% lower than the control group(p≥0.05).The expression of SOD, PPO and POD isoenzymes in the 1-MCP treatment group and the control group were enhanced, and the expression of LOX isoenzyme was reduced. As the storage time increased, the isozyme bands changed from clear to diffuse band, and isozyme expression decreased with time. 1-MCP reduced the activity of active oxygen metabolism and the production of reactive oxygen species, slowed down the process of cell aging, delayed softening, and improved the storage quality of apricot fruit.
Using Luntai Baixing as test material, 1 μL/L of 1-methylcyclopropene(1-MCP) and 30 mg/kg of ethephon were used to treat apricot fruit, the aim is to study the changes in the activities of superoxide dismutase(SOD), polyphenol oxidase(PPO), peroxidase(POD) and lipoxygenase(LOX) in apricot pulp stored at 25 ℃, and their isoenzyme expression changes. The results showed that the 1-MCP treatment group significantly delayed the aging and softening of apricot fruit, and the ethephon treatment accelerated the senescence and softening of apricot fruit. The enzyme activities of SOD, PPO and POD in the apricot fruit treated by 1-MCP were higher than those in the control and ethephon treatment groups. The activity of SOD was 25.21% higher than that of the control group(p<0.05), the activity of PPO was 12.93%higher than that of the control group(p<0.05), the activity of POD was 9.96% higher than that of the control group(p<0.05), and the activity of LOX was significantly lower than that of the control group, and the ethephon treatment group was 46% lower than the control group(p≥0.05).The expression of SOD, PPO and POD isoenzymes in the 1-MCP treatment group and the control group were enhanced, and the expression of LOX isoenzyme was reduced. As the storage time increased, the isozyme bands changed from clear to diffuse band, and isozyme expression decreased with time. 1-MCP reduced the activity of active oxygen metabolism and the production of reactive oxygen species, slowed down the process of cell aging, delayed softening, and improved the storage quality of apricot fruit.
引文
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[17]Zhu SH,Sun LN,Zhou J.Effects of different nitric oxide application on quality of kiwifruit during 20 degrees C storage[J].International Journal of Food Science and Technology,2010,45(2):245-251
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[20]韩云云,宋方圆,韩艳文,等.不同采收贮藏条件下鸭梨果实LOX基因表达及其与果心褐变的关系[J].食品科学,2016,37(18):216-222HAN Yun-yun,SONG Fang-yuan,HAN Yan-wen,et al.LOXgene expression in Ya pear fruit under different harvesting conditions and its relationship with fruit browning[J].Food Science,2016,37(18):216-222
[21]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007CAO Jian-kang,JIANG Wei-bo,ZHAO Yu-mei.Physiological and Biochemical Experiment Guidance for Postharvest Fruits and Vegetables[M].Beijing:China Light Industry Press,2007
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[24]Dominique Lacan(A1),Jean-Claude Baccou(A1).High levels of antioxidant enzymes correlate with delayed senescence in nonnetted muskmelon fruits[J].Planta.1998,204(3):377-382
[25]金鹏,吕慕雯,孙萃萃,等.Me JA与低温预贮对枇杷冷害和活性氧代谢的影响[J].园艺学报,2012,39(3):461-468JIN Peng,LYU Mu-wen,SUN Cui-cui,et al.Effects of Me JAand low temperature pre-storage on chilling injury and active oxygen metabolism in alfalfa[J].Journal of Horticulture,2012,39(3):461-468
[2]Wu B,Guo Q,Wang G X,et al.Effects of different postharvest treatments on the physiology and quality of Xiaobai apricots at room temperature[J].Journal of Food Science and Technology,2015,52(4):2247-2255
[3]Guillen F,Castillo S,Zapata P J,et al.Efficacy of 1-MCPtreatment in tomato fruit:1.Duration and concentration of1-MCP treatment to gain an effective delay of postharvest ripening[J].Postharvest Biology and Technology,2007,43(1):23-27
[4]Yang X,Song J,Campbell-Palmer L,et al.Effect of ethylene and 1-MCP on expression of genes involved in ethylene biosynthesis and perception during ripening of apple fruit[J].Postharvest Biology and Technology,2013,78:55-66
[5]Singh,Rupinderl,Dwivedi,et al(upendradwivedi@hotmail.com).Effect of Ethrel and 1-methylcyclopropene(1-MCP)on antioxidants in mango(Mangifera indica var.Dashehari)during fruit ripening[J].Food Chemistry,2008,111(4):951-956
[6]Abel Ortiz.Volatile ester-synthesising capacity in‘Tardibelle’peach fruit in response to controlled atmosphere and 1-MCPtreatment[J].Food Chemistry,2010,123(3):698-704
[7]Villalobos-Acua Max G,Biasi William V,Flores Sylvia,et al.Effect of maturity and cold storage on ethylene biosynthesis and ripening in‘Bartlett’pears treated after harvest with1-MCP[J].Postharvest Biology and Technology,2011,59(1):1-9
[8]Ketsa Saichol,Wisutiamonkul Apinya,van Doorn,et al.Apparent synergism between the positive effects of 1-MCPand modified atmosphere on storage life of banana fruit[J].Postharvest Biology and Technology,2013:173-178
[9]陈艺晖,张华,林河通,等.1-MCP处理对杨桃果实采后生理和贮藏品质的影响[J].现代食品科技,2014,30(1):16-21CHEN Yi-hui,ZHANG Hua,LIN He-tong,et al.Effects of1-MCP treatment on postharvest physiology and storage quality of carambola fruit[J].Modern Food Science and Technology,2014,30(1):16-21
[10]于军,侯旭杰,李海纬,等.1-MCP·OHAA在小白杏贮藏保鲜中的应用研究[J].食品工业,2012,2:113-116YU Jun,HOU Xu-jie,LI Hai-wei,et al.Application of1-MCP·OHAA in storage and preservation of Xiaobai apricot[J].Food Industry,2012,2:113-116
[11]吴芳,周江,朱尤可,等.水杨酸和1-甲基环丙烯处理对赛买提杏冷藏后货架期品质的影响[J].食品科技,2016,41(3):52-57WU Fang,ZHOU Jiang,ZHU You-ke,et al.Effects of salicylic acid and 1-methylcyclopropene treatment on shelf life quality of simamat apricot after refrigeration[J].Food Science and Technology,2016,41(3):52-57
[12]汪俏梅,郭得平,袁晶,等.1-甲基环丙烯延缓青花菜衰老的效应及机理[J].园艺学报,2004,2:205-209WANG Qiao-mei,GUO De-ping,YUAN Jing,et al.Effect and mechanism of 1-methylcyclopropene delaying senescence of broccoli[J].Journal of Horticulture,2004,2:205-209
[13]Vilaplana R,William S Conwaya,Wojciech J Janisiewiczb,et al.Effect of combining 1-MCP treatment and heat treatment on the storage capability of‘blanquilla’pear[J].Springer Netherlands,2007:437-439
[14]孙爱萍.1-甲基环丙烯延缓采后甜瓜果实衰老的研究[D].乌鲁木齐:新疆农业大学,2009SUN Ai-ping.1-methylcyclopropene delays the senescence of postharvest melon fruit[D].Urumqi:Xinjiang Agricultural University,2009
[15]王韦华,姜丽,王利斌,等.采后1-MCP和乙烯利处理对茭白呼吸代谢及细胞结构的影响[J].现代食品科技,2017,33(12):129-136,67WANG Wei-hua,JIANG Li,WANG Li-bin,et al.Effects of postharvest 1-MCP and ethephon treatment on respiratory metabolism and cell structure of white peony[J].Modern Food Science and Technology,2017,33(12):129-136,67
[16]谢绍忠,钟梅,吴斌,等.1-MCP对新疆小白杏采后生理和贮藏品质的影响[J].食品科技,2009,34(3):60-64XIE Shao-zhong,ZHONG Mei,WU Bin,et al.Effects of1-MCP on postharvest physiology and storage quality of Xinjiang Xiaobai apricot[J].Food Science,2009,34(3):60-64
[17]Zhu SH,Sun LN,Zhou J.Effects of different nitric oxide application on quality of kiwifruit during 20 degrees C storage[J].International Journal of Food Science and Technology,2010,45(2):245-251
[18]刘军伟,胡志和,苏莹.紫薯中多酚氧化酶活性的研究及褐变控制[J].食品科学,2012,33(17):207-211LIU Jun-wei,HU Zhi-he,SU Ying.Study on polyphenol oxidase activity and control of browning in purple potato[J].Food Science,2012,33(17):207-211
[19]千春录,殷建东,王利斌,等.1-甲基环丙烯和自发气调对猕猴桃品质及活性氧代谢的影响[J].食品科学,2018,39(11):233-240QIAN Chun-lu,YIN Jian-dong,WANG LI-bin,et al.Effects of 1-methylcyclopropene and spontaneous gas modulation on kiwifruit quality and active oxygen metabolism[J].Food Science,2018,39(11):233-240
[20]韩云云,宋方圆,韩艳文,等.不同采收贮藏条件下鸭梨果实LOX基因表达及其与果心褐变的关系[J].食品科学,2016,37(18):216-222HAN Yun-yun,SONG Fang-yuan,HAN Yan-wen,et al.LOXgene expression in Ya pear fruit under different harvesting conditions and its relationship with fruit browning[J].Food Science,2016,37(18):216-222
[21]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007CAO Jian-kang,JIANG Wei-bo,ZHAO Yu-mei.Physiological and Biochemical Experiment Guidance for Postharvest Fruits and Vegetables[M].Beijing:China Light Industry Press,2007
[22]沃兴德.蛋白质电泳与分析[M].北京:军事医学科学出版社.2009WO Xing-de.Protein Electrophoresis and Analysis[M].Beijing:Military Medical Science Press,2009
[23]曼琴科.酶的凝胶电泳检测手册(原著第2版)(精)[M].北京:化学工业出版社,2008MAN Qin-ke.Manual for Gel Electrophoresis Detection of Enzymes(formerly 2nd Edition)(fine)[M].Beijing:Chemical Industry Press,2008
[24]Dominique Lacan(A1),Jean-Claude Baccou(A1).High levels of antioxidant enzymes correlate with delayed senescence in nonnetted muskmelon fruits[J].Planta.1998,204(3):377-382
[25]金鹏,吕慕雯,孙萃萃,等.Me JA与低温预贮对枇杷冷害和活性氧代谢的影响[J].园艺学报,2012,39(3):461-468JIN Peng,LYU Mu-wen,SUN Cui-cui,et al.Effects of Me JAand low temperature pre-storage on chilling injury and active oxygen metabolism in alfalfa[J].Journal of Horticulture,2012,39(3):461-468