可溶性糖介导的荧光照射延缓鲜切西兰花衰老黄化
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摘要
鲜切西兰花极易衰老黄化,严重影响其感官质量和商品价值。为减缓鲜切西兰花衰老黄化,延长贮藏期,研究荧光照射(光照)处理(24μmol/(m~2·s)、12 h/d)对鲜切西兰花贮藏期间(7℃、5 d)衰老黄化的影响。结果表明:和黑暗对照相比,光照处理能够显著维持鲜切西兰花叶绿素含量,降低黄化指数(P<0.05),同时诱导葡萄糖、蔗糖和果糖累积,与贮藏初期(第0天)相比,3种糖在贮藏第5天分别增加了106%、73%和70%;进一步用0、40、80、120、160 mmol/L外源葡萄糖溶液对鲜切西兰花进行培养,结果发现在一定浓度范围(0～120 mmol/L)内,随着外源葡萄糖浓度增加,鲜切西兰花内源葡萄糖含量显著上升,黄化指数显著下降(P<0.05),而且黄化指数与外源葡萄糖浓度、内源葡萄糖含量呈极显著负相关(P<0.01),相关系数分别为-0.958和-0.878。因此,光照处理延缓鲜切西兰花黄化可能与其诱导的可溶性糖尤其是葡萄糖累积有关。
Fresh-cut broccoli florets are very susceptible to yellowing, which seriously affects their sensory quality and commercial value. In order to slow down the yellowing of fresh-cut broccoli florets and prolong the storage period, the effect of fluorescence irradiation(24 μmol/(m~2·s), 12 h/d) on the senescence and yellowing of fresh-cut broccoli were studied by ion chromatography analysis. The results showed that light treatment significantly maintained the chlorophyll content and reduced the yellowing index of fresh-cut broccoli in comparison to dark control(P < 0.05). Meanwhile, light irradiation induced the accumulation of glucose, sucrose, and fructose, increasing by 106%, 73%, and 70% from day 0 to 5, respectively. The content of endogenous glucose in fresh-cut broccoli pronouncedly increased with increasing concentration of exogenous glucose up to 120 mmol/L. In addition, yellowing index markedly declined(P < 0.05), and it was significantly negatively correlated with exogenous and endogenous glucose concentration with correlation coefficients of-0.958 and-0.878, respectively(P < 0.01). Therefore, fluorescence irradiation can retard the senescence and yellowing of fresh-cut broccoli florets presumably inducing the accumulation of soluble sugars, especially glucose.
Fresh-cut broccoli florets are very susceptible to yellowing, which seriously affects their sensory quality and commercial value. In order to slow down the yellowing of fresh-cut broccoli florets and prolong the storage period, the effect of fluorescence irradiation(24 μmol/(m~2·s), 12 h/d) on the senescence and yellowing of fresh-cut broccoli were studied by ion chromatography analysis. The results showed that light treatment significantly maintained the chlorophyll content and reduced the yellowing index of fresh-cut broccoli in comparison to dark control(P < 0.05). Meanwhile, light irradiation induced the accumulation of glucose, sucrose, and fructose, increasing by 106%, 73%, and 70% from day 0 to 5, respectively. The content of endogenous glucose in fresh-cut broccoli pronouncedly increased with increasing concentration of exogenous glucose up to 120 mmol/L. In addition, yellowing index markedly declined(P < 0.05), and it was significantly negatively correlated with exogenous and endogenous glucose concentration with correlation coefficients of-0.958 and-0.878, respectively(P < 0.01). Therefore, fluorescence irradiation can retard the senescence and yellowing of fresh-cut broccoli florets presumably inducing the accumulation of soluble sugars, especially glucose.
引文
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[28]徐兰英.香蕉青皮熟与果皮可溶性糖含量的关系[D].广州:华南农业大学,2007:37-39.DOI:10.7666/d.Y1174639.
[29]张超.葡萄糖调控牡丹切花花青素苷合成的分子机理[D].北京:北京林业大学,2014:106-113.
[30]王斌.糖信号在离体菜心叶片衰老中的作用[D].广州:华南农业大学,2010:40.DOI:10.7666/d.Y1765057.
[2]胡文忠.鲜切果蔬科学与技术[M].北京:化学工业出版社,2009:18-20.
[3]詹丽娟,李颖.光照技术在果蔬采后贮藏保鲜中的应用[J].食品与发酵工业,2016,42(8):268-272.DOI:10.13995/j.cnki.11-1802/ts.201608045.
[4]MANZOCCO L,QUARTA B,DRI A.Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives[J].Innovative Food Science&Emerging Technologies,2009,10(4):506-511.DOI:10.1016/j.ifset.2009.02.004.
[5]CHARLES F,NILPRAPRUCK P,ROUX D,et al.Visible light as a new tool to maintain fresh-cut lettuce post-harvest quality[J].Postharvest Biology&Technology,2018,135:51-56.DOI:10.1016/j.postharvbio.2017.08.024.
[6]ZHAN L J,HU J Q,PANG L Y,et al.Effects of light exposure on chlorophyll,sugars and vitamin C content of fresh-cut celery(Apium graveolens var.dulce)petioles[J].International Journal of Food Science&Technology,2014,49(2):347-353.DOI:10.1111/ijfs.12292.
[7]ZHAN L J,HU J Q,AI Z L,et al.Light exposure during storage preserving soluble sugar and L-ascorbic acid content of minimally processed romaine lettuce(Lactuca sativa L.var.longifolia)[J].Food Chemistry,2013,136(1):273-278.DOI:10.1016/j.foodchem.2012.07.123.
[8]詹丽娟,魏国强,乔明武,等.光照处理提高鲜切西兰花贮藏品质[J].食品科学,2012,33(14):296-300.
[9]ZHAN L J,HU J Q,LI Y,et al.Combination of light exposure and low temperature in preserving quality and extending shelf-life of fresh-cut broccoli(Brassica oleracea L.)[J].Postharvest Biology and Technology,2012,72:76-81.DOI:10.1016/j.postharvbio.2012.05.001.
[10]GOLDTHWAITE J,LAETSCH W.Regulation of senescence in bean leaf discs by light and chemical growth regulators[J].Plant Physiology,1967,42(12):1757-1762.DOI:10.1104/pp.42.12.1757.
[11]NOICHINDA S,BODHIPADMA K,MAHAMONTRI C,et al.Light during storage prevents loss of ascorbic acid,and increases glucose and fructose levels in Chinese kale(Brassica oleracea,var.alboglabra)[J].Postharvest Biology&Technology,2007,44(3):312-315.DOI:10.1016/j.postharvbio.2006.12.006.
[12]TOLEDO M E A,UEDA Y,IMAHORI,et al.L-ascorbic acid metabolism in spinach(Spinacia oleracea L.)during postharvest storage in light and dark[J].Postharvest Biology and Technology,2003,28(1):47-57.DOI:10.1016/S0925-5214(02)00121-7.
[13]LICHTENTHALER H K,WELLBURN A R.Determination of total carotenoids and chlorophyll a and b of leaf in different solvents[J].Biochemical Society Transactions,1983,11(5):591-592.DOI:10.1042/bst0110591.
[14]郑丽静,聂继云,闫震,等.苹果可溶性糖组分及其含量特性的研究[J].园艺学报,2015,42(5):950-960.DOI:10.16420/j.issn.0513-353x.2015-0140.
[15]XU F,TANG Y C,DONG S Q,et al.Reducing yellowing and enhancing antioxidant capacity of broccoli in storage by sucrose treatment[J].Postharvest Biology and Technology,2016,112:39-45.DOI:10.1016/j.postharvbio.2015.09.038.
[16]LIU J D,GOODSPEED D,SHENG Z J,et al.Keeping the rhythm:light/dark cycles during postharvest storage preserve the tissue integrity and nutritional content of leafy plants[J].BMC Plant Biology,2015,15(1):92-101.DOI:10.1186/s12870-015-0474-9.
[17]顾振新,陆兆新,汪志君,等.光照对蕹莱贮藏效果的影响[J].扬州大学学报(农业与生命科学版),2003,24(3):68-71.
[18]董栓泉,许凤,王春幸,等.不同糖处理对离体青花菜抗氧化酶以及品质的影响[J].现代食品科技,2016,32(5):199-204.DOI:10.13982/j.mfst.1673-9078.2016.5.031.
[19]汤月昌,许凤,王鸿飞,等.葡萄糖处理对青花菜品质和抗氧化性的影响[J].食品科学,2014,35(14):205-209.DOI:10.7506/spkx1002-6630-201414040.
[20]YANG X,PANG X,XU L,et al.Accumulation of soluble sugars in peel at high temperature leads to stay-green ripe banana fruit[J].Journal of Experimental Botany,2009,60(14):4051-4062.DOI:10.1093/jxb/erp238.
[21]蒋跃明,王慧,易春,等.采后园艺产品能量代谢与调控的研究进展[J].广州大学学报(自然科学版),2016,15(4):1-7.
[22]董栓泉,熊茜,王春幸,等.蔗糖在延缓青花菜黄化过程中维持其能量和抗氧化力[J].园艺学报,2016,43(9):1825-1833.DOI:10.16420/j.issn.0513-353x.2016-0352.
[23]BOLOURI-MOGHADDAM M R,LE ROY K,XIANG L,et al.Sugar signalling and antioxidant network connections in plant cells[J].FEBS Journal,2010,277(9):2022-2037.DOI:10.1111/j.1742-4658.2010.07633.x.
[24]XIAO W Y,SHEEN J,JANG J C.The role of hexokinase in plant sugar signal transduction and growth and development[J].Plant Molecular Biology,2000,44(4):451-461.
[25]ROLLAND F,BAENA-GONZALEZ E,SHEEN J.Sugar sensing and signaling in plants:conserved and novel mechanisms[J].Annual Review of Plant Biology,2005,57(1):675-709.DOI:10.1146/annurev.arplant.57.032905.105441.
[26]段可,黄欣,张丽勍,等.糖信号对植物生命活动的调控及其与生长素的协同调控[J].上海农业学报,2016,32(1):106-112.DOI:10.15955/j.issn1000-3924.2016.01.23.
[27]何亚飞,李霞,谢寅峰.植物中糖信号及其对逆境调控的研究进展[J].植物生理学报,2016(3):241-249.DOI:10.13592/j.cnki.ppj.2015.0554.
[28]徐兰英.香蕉青皮熟与果皮可溶性糖含量的关系[D].广州:华南农业大学,2007:37-39.DOI:10.7666/d.Y1174639.
[29]张超.葡萄糖调控牡丹切花花青素苷合成的分子机理[D].北京:北京林业大学,2014:106-113.
[30]王斌.糖信号在离体菜心叶片衰老中的作用[D].广州:华南农业大学,2010:40.DOI:10.7666/d.Y1765057.