外源乙烯对采后杏鲍菇内源乙烯释放和衰老进程的影响
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摘要
为了深入了解杏鲍菇成熟衰老机理,探讨其对乙烯的敏感性,以杏鲍菇为试材,研究常温条件下((20±1)℃、相对湿度70%～80%)杏鲍菇子实体内源乙烯释放规律及不同剂量(1、10、100、1 000μL/L)外源乙烯对其内源乙烯释放和衰老进程的影响。结果表明:杏鲍菇子实体采后乙烯释放量随子实体的继续发育逐渐增加,分别在贮藏的12 h和36 h各出现一次释放高峰,释放量分别为贮藏前的12.53倍和7.57倍;同时外源乙烯能不同程度地诱导子实体内源乙烯的释放,并推迟乙烯跃变启动时间,促进多酚氧化酶活力、苯丙氨酸解氨酶活力、褐变程度、相对电导率、丙二醛含量的上升,加快可溶性糖及蛋白的降解,降低子实体抗坏血酸过氧化物酶、过氧化氢酶、过氧化物酶、超氧化物歧化酶活力,加速1,1-二苯基-2-三硝基苯肼自由基清除率、总抗氧化能力的下降,并使子实体的抗氧化物质(总酚、类黄酮)含量相比对照组保持在较低水平。由此说明,外源乙烯处理能够加速杏鲍菇的采后衰老进程,该研究结果为进一步揭示杏鲍菇采后衰老机制提供理论参考。
This study was carried out in order to understand the maturation and senescence mechanism of Pleurotus eryngii and its sensitivity to ethylene. The pattern of endogenous ethylene production in Pleurotus eryngii under normal temperature(20 ± 1) ℃ and 70%–80% relative humidity was investigated, and the effect of exogenous ethylene treatment(1, 10, 100 or 1 000 μL/L) on the endogenous ethylene production in postharvest P. eryngii and its senescence process was determined. The results indicated that the biosynthesis of ethylene gradually increased with the maturation of P. eryngii during postharvest storage and exhibited a peak at 12 h and 36 h of storage, respectively. Furthermore, the two peak values were increased by 12.53 and 7.57 times, respectively, when compared with the sporophores before storage(0 h). Meanwhile, exogenous ethylene treatments accelerated endogenous ethylene production in P. eryngii, delayed the endogenous ethylene production peak, increased PPO(polyphenol oxidase) and PAL(phenylalanine ammonia-lyase) activities; moreover, exogenous ethylene treatments maintained higher browning degree, promoted the increase of relative electrical conductivity and MDA(malondialdehyde) content and the degradation of soluble sugar and protein, decreased APX(ascorbate peroxidase), CAT(catalase), POD(peroxidase) and SOD(superoxide dismutase) activities, accelerated the decrease in DPPH(1,1-diphenyl-2-picryl-hydrazyl) radical scavenging capacity and total antioxidant capability(T-AOC), and maintained lower levels of total phenol and flavonoid contents. In conclusion, exogenous ethylene treatments could significantly accelerate the senescence of postharvest P. eryngii. These findings will be helpful to reveal the regulatory mechanism of ethylene on the ripening and senescence of edible mushrooms.
This study was carried out in order to understand the maturation and senescence mechanism of Pleurotus eryngii and its sensitivity to ethylene. The pattern of endogenous ethylene production in Pleurotus eryngii under normal temperature(20 ± 1) ℃ and 70%–80% relative humidity was investigated, and the effect of exogenous ethylene treatment(1, 10, 100 or 1 000 μL/L) on the endogenous ethylene production in postharvest P. eryngii and its senescence process was determined. The results indicated that the biosynthesis of ethylene gradually increased with the maturation of P. eryngii during postharvest storage and exhibited a peak at 12 h and 36 h of storage, respectively. Furthermore, the two peak values were increased by 12.53 and 7.57 times, respectively, when compared with the sporophores before storage(0 h). Meanwhile, exogenous ethylene treatments accelerated endogenous ethylene production in P. eryngii, delayed the endogenous ethylene production peak, increased PPO(polyphenol oxidase) and PAL(phenylalanine ammonia-lyase) activities; moreover, exogenous ethylene treatments maintained higher browning degree, promoted the increase of relative electrical conductivity and MDA(malondialdehyde) content and the degradation of soluble sugar and protein, decreased APX(ascorbate peroxidase), CAT(catalase), POD(peroxidase) and SOD(superoxide dismutase) activities, accelerated the decrease in DPPH(1,1-diphenyl-2-picryl-hydrazyl) radical scavenging capacity and total antioxidant capability(T-AOC), and maintained lower levels of total phenol and flavonoid contents. In conclusion, exogenous ethylene treatments could significantly accelerate the senescence of postharvest P. eryngii. These findings will be helpful to reveal the regulatory mechanism of ethylene on the ripening and senescence of edible mushrooms.
引文
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[5]张璇,胡花丽,王毓宁,等.气调处理对杏鲍菇货架期品质影响的多变量分析[J].食品科学,2014,35(20):265-270.DOI:10.7506/spkx1002-6630-201420052.
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[9]IRELAND H S,GUILLEN F,BOWEN J,et al.Mining the apple genome reveals a family of nine ethylene receptor genes[J].Postharvest Biology and Technology,2012,72(4):42-46.DOI:10.1016/j.postharvbio.2012.05.003.
[10]LIM S,LEE J G,LEE E J.Comparison of fruit quality and GCMS-based metabolite profiling of kiwifruit‘Jecy green’:natural and exogenous ethylene-induced ripening[J].Food Chemistry,2017,234:81-92.DOI:10.1016/j.foodchem.2017.04.163.
[11]KARLOVA R,CHAPMAN N,DAVID K,et al.Transcriptional control of fleshy fruit development and ripening[J].Journal of Experimental Botany,2014,65(16):4527-4541.DOI:10.1093/jxb/eru316.
[12]ARSHAD M,FRANKENBERGER W T.Factors affecting microbial production of ethylene[M].New York:Plenum Publishers,2002:97-138.DOI:10.1007/978-1-4615-0675-1_4.
[13]王秀艳,白秀云.乙烯利、烟酸对鸡腿菇液体培养中菌丝体和多糖产量的影响[J].湖北农业科学,2014,53(6):1349-1351.DOI:10.3969/j.issn.0439-8114.2014.06.029.
[14]孟德梅.双孢菇子实体生长发育与采后衰老过程中乙烯的调控及其生物合成途径的探究[D].北京:中国农业大学,2014:31-33.
[15]陈彦,高居易.凤尾菇贮藏时乙烯、酚类物质以及主要氧化酶活性的变化[J].上海交通大学学报(农业科学版),2002,20(3):252-257.DOI:10.3969/j.issn.1671-9964.2002.03.019.
[16]LYNCH J M.Ethylene formation by soil micro-organisms[J].Annals of Applied Biology,1975,81(1):114-115.DOI:10.1111/j.1744-7348.1975.tb00521.
[17]JIANG Juan,JIANG Li,LUO Haibo,et al.Establishment of a statistical model for browning of fresh-cut lotus root during storage[J].Postharvest Biology and Technology,2014,92:164-171.DOI:10.1016/j.postharvbio.2014.01.025.
[18]MOHAMED S A,AWAD M A,AL-QURASHI A D.Antioxidant activity,antioxidant compounds,antioxidant and hydrolytic enzymes activities of‘Barhee’dates at harvest and during storage as affected by preharvest spray of some growth regulators[J].Scientia Horticulturae,2014,167:91-99.DOI:10.1016/j.scienta.2014.01.003.
[19]CHEN Yu,ZENG Lizhen,SHENG Kuang,et al.γ-Aminobutyric acid induces resistance against Penicillium expansum,by priming of defence responses in pear fruit[J].Food Chemistry,2014,159:29-37.DOI:10.1016/j.foodchem.2014.03.011.
[20]刘红艳,张雷刚,胡花丽,等.气调处理对绿芦笋抗氧化及抗病酶活性的影响[J].核农学报,2017,31(6):1119-1127.DOI:10.11869/j.issn.100-8551.2017.06.1119.
[21]赵慧芳,吴文龙,闾连飞,等.黑莓果实的抗氧化活性研究[J].食品工业科技,2 0 1 3,3 4(1 7):8 2-8 6.D O I:1 0.1 3 3 8 6/j.issn1002-0306.2013.17.017
[22]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,2007:34-41.
[23]BECKMAN C H.Phenolic-storing cells:keys to programmed cell death and periderm formation in wilt disease resistance and in general defence responses in plants?[J].Physiological and Molecular Plant Pathology,2000,57(3):101-110.DOI:10.1006/pmpp.2000.0287.
[24]冯立娟,尹燕雷,杨雪梅,等.石榴果实发育期果皮褐变及相关酶活性变化[J].核农学报,2017,31(4):821-827.DOI:10.11869/j.issn.100-8551.2017.04.0821.
[25]DOGAN H,COTELI E,KARATAS F.Determination of glutathione,selenium,and malondialdehyde in different edible mushroom species[J].Biological Trace Element Research,2016,174(2):459-463.DOI:10.1007/s12011-016-0715-2.
[26]李富军,张新华.果蔬采后生理与衰老控制[M].北京:中国环境科学出版社,2004:85-87.
[27]姜爱丽,孟宪军,胡文忠,等.外源乙烯处理对采后蓝莓感官性状和呼吸代谢的影响[J].食品工业科技,2011,32(9):375-378.DOI:10.13386/j.issn1002-0306.2011.09.091.
[28]谢丽源,郑林用,彭卫红,等.不同包装膜对杏鲍菇冷藏品质和贮藏效果的影响[J].食品科学,2015,36(22):197-202.DOI:10.7506/spkx1002-6630-201522038.
[29]KADER A A,KASMIRE R F,MITCHELL F G,et al.Postharvest technology of horticultural crops[J].Publicat ion,2002.DOI:10.1590/0034-737X201764040004.
[30]DAUTT-CASTRO M,OCHOA-LEYVA A,CONTRERASVERGARAC A,et al.Mango(Mangifera indica L.)cv.Kent fruit mesocarp de novo transcriptome assembly identifies gene families important for ripening[J].Frontiers in Plant Science,2015,6(62):1-12.DOI:10.3389/fpls.2015.00062.
[31]JONES M L.Mineral nutrient remobilization during corolla senescence in ethylene-sensitive and-insensitive flowers[J].AoBPlants,2013,5(1):1-11.DOI:10.1093/aobpla/plt023.
[32]SCHALLER G E,BLEECKER A B.Ethylene-binding sites generated in yeast expressing the Arabidopsis ETR1 gene[J].Science,1995,270:1809-1811.DOI:10.1126/science.270.5243.1809.
[33]MIN K K,RYU J S,LEE Y H,et al.Breeding of a long shelflife strain for commercial cultivation by mono-mono crossing in Pleurotus eryngii[J].Scientia Horticulturae,2013,162(3):265-270.DOI:10.1016/j.scienta.2013.08.028.
[34]EASTWOOD D,BURTON K.Mushrooms:a matter of choice and spoiling oneself[J].Microbiology Today,2002,29:18-19.
[35]李志刚,宋婷,郝利平,等.适宜压力条件保持减压贮藏杏鲍菇品质[J].农业工程学报,2015,31(18):296-303.DOI:10.11975/j.issn.1002-6819.2015.18.040.
[36]PUN U K,NIKI T,ICHIMURA K,et al.Ethanol reduces sensitivity to ethylene and delays petal senescence in cut Tweedia caerulea flowers[J].Plant Growth Regulation,2013,69(2):125-130.DOI:10.1007/s10725-012-9755-6.
[2]YILDIZ O,CAN Z,LAGHARI A Q,et al.Wild edible mushrooms as a natural source of phenolics and antioxidants[J].Journal of Food Biochemistry,2015,39(2):148-154.DOI:10.1111/jfbc.12107.
[3]MORI K,KOBAYASHI C,TOMITA T,et al.Antiatherosclerotic effect of the edible mushrooms Pleurotus eryngii(Eringi),Grifola frondosa(Maitake),and Hypsizygus marmoreus(Bunashimeji)in apolipoprotein E-deficient mice[J].Nutrition Research,2008,28(5):335-342.DOI:10.1016/j.nutres.2008.03.010.
[4]KORTEI N K,ODAMTTEN G T,OBODAI M,et al.Nutritional qualities and shelf life extension of gamma irradiated dried Pleurotus ostreatus(Jacq.Ex.Fr.)kummer preserved in two different storage packs[J].Food Science and Technology,2017,5(1):9-16.DOI:10.13189/fst.2017.050102.
[5]张璇,胡花丽,王毓宁,等.气调处理对杏鲍菇货架期品质影响的多变量分析[J].食品科学,2014,35(20):265-270.DOI:10.7506/spkx1002-6630-201420052.
[6]HUANG B,LIN W,CHEUNG P C K,et al.Differential proteomic analysis of temperature-induced autolysis in mycelium of Pleurotus tuber-regium[J].Current Microbiology,2011,62(4):1160-1167.DOI:10.1007/s00284-010-9838-4.
[7]O’GORMAN A,BARRY-RYAN C,FRIAS J M.Evaluation and identification of markers of damage in mushrooms(Agaricus bisporus)postharvest using a GC/MS metabolic profiling approach[J].Metabolomics,2012,8(1):120-132.DOI:10.1007/s11306-011-0294-3.
[8]YANG Y,MA R J,ZHANG B B,et al.Different expression analysis in fruit softening and ethylene biosynthetic pathways in peaches of different flesh textures[J].Horticultural Plant Journal,2016,2(2):75-81.DOI:10.1016/j.hpj.2016.06.006.
[9]IRELAND H S,GUILLEN F,BOWEN J,et al.Mining the apple genome reveals a family of nine ethylene receptor genes[J].Postharvest Biology and Technology,2012,72(4):42-46.DOI:10.1016/j.postharvbio.2012.05.003.
[10]LIM S,LEE J G,LEE E J.Comparison of fruit quality and GCMS-based metabolite profiling of kiwifruit‘Jecy green’:natural and exogenous ethylene-induced ripening[J].Food Chemistry,2017,234:81-92.DOI:10.1016/j.foodchem.2017.04.163.
[11]KARLOVA R,CHAPMAN N,DAVID K,et al.Transcriptional control of fleshy fruit development and ripening[J].Journal of Experimental Botany,2014,65(16):4527-4541.DOI:10.1093/jxb/eru316.
[12]ARSHAD M,FRANKENBERGER W T.Factors affecting microbial production of ethylene[M].New York:Plenum Publishers,2002:97-138.DOI:10.1007/978-1-4615-0675-1_4.
[13]王秀艳,白秀云.乙烯利、烟酸对鸡腿菇液体培养中菌丝体和多糖产量的影响[J].湖北农业科学,2014,53(6):1349-1351.DOI:10.3969/j.issn.0439-8114.2014.06.029.
[14]孟德梅.双孢菇子实体生长发育与采后衰老过程中乙烯的调控及其生物合成途径的探究[D].北京:中国农业大学,2014:31-33.
[15]陈彦,高居易.凤尾菇贮藏时乙烯、酚类物质以及主要氧化酶活性的变化[J].上海交通大学学报(农业科学版),2002,20(3):252-257.DOI:10.3969/j.issn.1671-9964.2002.03.019.
[16]LYNCH J M.Ethylene formation by soil micro-organisms[J].Annals of Applied Biology,1975,81(1):114-115.DOI:10.1111/j.1744-7348.1975.tb00521.
[17]JIANG Juan,JIANG Li,LUO Haibo,et al.Establishment of a statistical model for browning of fresh-cut lotus root during storage[J].Postharvest Biology and Technology,2014,92:164-171.DOI:10.1016/j.postharvbio.2014.01.025.
[18]MOHAMED S A,AWAD M A,AL-QURASHI A D.Antioxidant activity,antioxidant compounds,antioxidant and hydrolytic enzymes activities of‘Barhee’dates at harvest and during storage as affected by preharvest spray of some growth regulators[J].Scientia Horticulturae,2014,167:91-99.DOI:10.1016/j.scienta.2014.01.003.
[19]CHEN Yu,ZENG Lizhen,SHENG Kuang,et al.γ-Aminobutyric acid induces resistance against Penicillium expansum,by priming of defence responses in pear fruit[J].Food Chemistry,2014,159:29-37.DOI:10.1016/j.foodchem.2014.03.011.
[20]刘红艳,张雷刚,胡花丽,等.气调处理对绿芦笋抗氧化及抗病酶活性的影响[J].核农学报,2017,31(6):1119-1127.DOI:10.11869/j.issn.100-8551.2017.06.1119.
[21]赵慧芳,吴文龙,闾连飞,等.黑莓果实的抗氧化活性研究[J].食品工业科技,2 0 1 3,3 4(1 7):8 2-8 6.D O I:1 0.1 3 3 8 6/j.issn1002-0306.2013.17.017
[22]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,2007:34-41.
[23]BECKMAN C H.Phenolic-storing cells:keys to programmed cell death and periderm formation in wilt disease resistance and in general defence responses in plants?[J].Physiological and Molecular Plant Pathology,2000,57(3):101-110.DOI:10.1006/pmpp.2000.0287.
[24]冯立娟,尹燕雷,杨雪梅,等.石榴果实发育期果皮褐变及相关酶活性变化[J].核农学报,2017,31(4):821-827.DOI:10.11869/j.issn.100-8551.2017.04.0821.
[25]DOGAN H,COTELI E,KARATAS F.Determination of glutathione,selenium,and malondialdehyde in different edible mushroom species[J].Biological Trace Element Research,2016,174(2):459-463.DOI:10.1007/s12011-016-0715-2.
[26]李富军,张新华.果蔬采后生理与衰老控制[M].北京:中国环境科学出版社,2004:85-87.
[27]姜爱丽,孟宪军,胡文忠,等.外源乙烯处理对采后蓝莓感官性状和呼吸代谢的影响[J].食品工业科技,2011,32(9):375-378.DOI:10.13386/j.issn1002-0306.2011.09.091.
[28]谢丽源,郑林用,彭卫红,等.不同包装膜对杏鲍菇冷藏品质和贮藏效果的影响[J].食品科学,2015,36(22):197-202.DOI:10.7506/spkx1002-6630-201522038.
[29]KADER A A,KASMIRE R F,MITCHELL F G,et al.Postharvest technology of horticultural crops[J].Publicat ion,2002.DOI:10.1590/0034-737X201764040004.
[30]DAUTT-CASTRO M,OCHOA-LEYVA A,CONTRERASVERGARAC A,et al.Mango(Mangifera indica L.)cv.Kent fruit mesocarp de novo transcriptome assembly identifies gene families important for ripening[J].Frontiers in Plant Science,2015,6(62):1-12.DOI:10.3389/fpls.2015.00062.
[31]JONES M L.Mineral nutrient remobilization during corolla senescence in ethylene-sensitive and-insensitive flowers[J].AoBPlants,2013,5(1):1-11.DOI:10.1093/aobpla/plt023.
[32]SCHALLER G E,BLEECKER A B.Ethylene-binding sites generated in yeast expressing the Arabidopsis ETR1 gene[J].Science,1995,270:1809-1811.DOI:10.1126/science.270.5243.1809.
[33]MIN K K,RYU J S,LEE Y H,et al.Breeding of a long shelflife strain for commercial cultivation by mono-mono crossing in Pleurotus eryngii[J].Scientia Horticulturae,2013,162(3):265-270.DOI:10.1016/j.scienta.2013.08.028.
[34]EASTWOOD D,BURTON K.Mushrooms:a matter of choice and spoiling oneself[J].Microbiology Today,2002,29:18-19.
[35]李志刚,宋婷,郝利平,等.适宜压力条件保持减压贮藏杏鲍菇品质[J].农业工程学报,2015,31(18):296-303.DOI:10.11975/j.issn.1002-6819.2015.18.040.
[36]PUN U K,NIKI T,ICHIMURA K,et al.Ethanol reduces sensitivity to ethylene and delays petal senescence in cut Tweedia caerulea flowers[J].Plant Growth Regulation,2013,69(2):125-130.DOI:10.1007/s10725-012-9755-6.