摘要
柑橘果实中含有多种抗氧化作用与保健功效的活性成分，是人们摄取V_C和类黄酮等抗氧化物质的重要来源之一。因此，开发和利用柑橘中抗氧化活性物质已成为当前研究的热点问题之一。了解果实成熟和衰老过程中抗氧化活性物质含量的变化规律及寻求适宜的贮藏方式对合理开发利用这些成分显得很有必要。本研究以红肉脐橙(Citrus sinensis cv．Cara cara)、纽荷尔脐橙(C．sinensis cv．Newhall)和脐血橙(C．sinensis cv．Sanguine)为试材，研究了果实发育过程中抗氧化酶系统和非酶系统的变化规律，并在此基础上以红肉脐橙为材料，采用水杨酸(SA)采前处理，探讨了SA处理对果实贮藏期果肉抗氧化品质的影响。通过以上试验，以期为柑橘品质形成和功能产品的开发提供理论依据。其主要研究内容与结果如下：
(1)甜橙果实发育过程中活性氧含量及抗氧化酶活性变化规律。红肉脐橙、纽荷尔脐橙和脐血橙果肉和果皮H_2O_2和MDA的含量、O_2~-产生速率均在果实生长发育过程中不断增加，大部分生长发育期以纽荷尔脐橙果实最高，脐血橙最低。在抗氧化酶方面，3个脐橙品种相同组织酶活性的变化趋势基本相同，果肉中抗氧化酶CAT、SOD、G-POD、AsA-POD和DHAR在发育初期(6月15日)活性最高，果实采收时(12月15日)活性最低；果皮中G-POD、GR和AsA-POD活性随着果实发育呈下降的趋势，SOD和CAT活性呈“V”型变化，DHAR呈双峰型变化。抗氧化酶活性在大部分生长发育期以红肉脐橙最高，纽荷尔脐橙最低，同一品种不同组织之间，果皮中酶活性高于果肉。
(2)甜橙果实发育过程中抗氧化物质的变化规律及抗氧化活性的评价。甜橙果肉中FRAP值、清除H_2O_2能力和清除O_2~-能力与GSH、总酚和类黄酮含量变化趋势相同，均呈“人”型变化，分析发现，FRAP值、清除H_2O_2能力和清除O_2~-能力与GSH、总酚和类黄酮均呈显著或极显著正相关，但AsA与FRAP不存在显著相关性(p＞0.05)；而果皮AsA、GSH、总酚、类黄酮含量、FRAP值以及清除H_2O_2和O_2~-能力均在果实发育初期出现最大值，且在果实发育过程中不断降低，分析发现，所有抗氧化成分与FRAP值以及清除H_2O_2和O_2~-能力均呈极显著正相关。其中，红肉脐橙抗氧化成分含量以及体外抗氧化活性均显著高于纽荷尔脐橙，而同一品种不同组织之间，果皮抗氧化成分含量和体外抗氧化活性远远高于果肉。由此表明，柑橘生产中疏果或生理落果时废弃的幼果以及柑橘果皮中抗氧化物质含量丰富，是天然保健物质的很好来源，特别是红肉脐橙可作为开发抗氧化物质的优良品种。
(3)不同浓度SA采前处理对红肉脐橙果实采收和贮藏期糖酸含量的影响。采前不同浓度SA处理增加了果实采收时葡萄糖和果糖含量，其中以1.0 mmol／L SA处理增加效果明显，而对蔗糖含量的影响依处理浓度的不同而不同，如0.25 mmol／L SA处理蔗糖含量提高3.55％，1.0 mmol／L SA处理蔗糖含量降低2.35％；采前低浓度SA处理对果实采收时柠檬酸和苹果酸含量没有显著影响，但1.0 mmol／L SA处理能显著提高苹果酸含量，而2.0 mmol／L SA处理不利于柠檬酸含量的积累；在果实采收时，可溶性固形物和可溶性总糖含量不受采前SA处理的影响，而可滴定酸和可溶性蛋白含量经SA处理后显著降低，降低的程度随处理浓度的增加而增加。在贮藏过程中，蔗糖含量呈下降趋势，采前低浓度SA处理可一定程度缓解蔗糖含量下降，贮藏105 d后0.25 mmol／L SA处理蔗糖含量最高；葡萄糖和果糖含量均呈双峰型变化，SA处理显著提高了果实在贮藏过程中葡萄糖和果糖的含量，以2.0mmol／LSA处理含量最高；采前SA处理还抑制了柠檬酸和苹果酸在果实贮藏过程中的下降，其中对柠檬酸的抑制效果随浓度的增加而降低，而对苹果酸的抑制效果随浓度的增加而增强。
(4)不同浓度SA采前处理对红肉脐橙果实贮藏期抗氧化成分及活性的影响。采前不同浓度SA处理增加了果实采收时抗氧化成分(番茄红素、β-胡萝卜素、AsA、GSH、总酚和类黄酮)含量和体外抗氧化活性(FRAP值)，处理浓度越高作用越明显。果实贮藏以后，番茄红素、β-胡萝卜素、AsA和GSH含量持续下降，而总酚和类黄酮含量呈上升变化趋势，采前SA处理能显著增加果实贮藏期间上述抗氧化成分的含量，以2.0 mmol／L SA处理的效果最好；体外抗氧化活性先增加后降低，最大值出现在贮藏45 d，相当于采收时的1.41～1.80倍，贮藏结束时(105 d)，1.0和2.0 mmol／L SA处理的果实体外抗氧化活性显著高于对照，分别达到1.28和1.23倍。
(5)贮藏温度和SA对红肉脐橙果实抗氧化成分及活性的互作效应。采前采用2.0 mmol／L SA和清水对大棚盆栽红肉脐橙果实进行喷施，待果实成熟采收后进行低温(6℃)和室温(20℃)贮藏试验，研究贮藏温度和采前SA对红肉脐橙果肉抗氧化特性的影响及两者相互影响的关系。结果表明，采前SA处理显著提高了果实采收时SOD、GR和DHAR活性以及AsA、番茄红素、β-胡萝卜素、总酚和类黄酮的含量，同时也显著提高了果实体外抗氧化活性(FRAP值)，但对CAT和AsA-POD活性以及DHAsA、GSH和GSSG含量无显著影响。采前SA处理和采后低温贮藏均能提高贮藏期果实AsA、GSH、番茄红素、β-胡萝卜素、总酚和类黄酮的含量和FRAP值，两者相互促进，由此可以说明，采前SA处理结合低温贮藏的方式可以维持较高的营养保健价值；另一方面，采前SA处理虽然也能提高果实贮藏期SOD、GR、AsA-POD和DHAR活性，但低温贮藏对它们有抑制作用，两者相互抑制。分析发现，贮藏温度和采前SA处理对CAT、AsA-POD、DHAsA和GSSG的影响在整个贮藏期均不存在交互作用，而对其它成分的影响在部分贮藏期达到显著和极显著的交互作用。
Citrus contain high levels of antioxidant and hygienical components, and are rich sources of Vc, flavonoids and other antioxidants which can be ingested by people. Thus, it has been focus to open out and utilize the antioxidants of citrus. To open out and utilize the antioxidants in reason, it is necessary to know the change of their content during fruit maturation and senescence, and to seek appropriate storage technique. This study is to evaluate the change of enzyme and non-enzyme antioxidants in 'Cara cara' navel orange(Citrus sinensis cv. Cara cara), 'Newhall' navel orange(C. sinensis cv. Newhall), and 'Sanguine' orange(C. sinensis cv. Sanguine), and to estimate the effect of salicylic acid (SA) preharvest treatment on antioxidant quality of 'Cara cara' navel orange pulps during the storage. The main contents and results in the present study are as follows:
(1) The changes of active oxygen species(AOS) contents and antioxidant enzymes activities during the orange fruit development
The contents of hydrogen peroxide, superoxide anion radical and malondialdehyde in the pulps and peels in three cultivars of sweet orange('Cara cara' navel orange, 'Newhall' navel orange, and 'Sanguine' orange) increased throughout fruit ripening. In the most of developing stage, the 'Newhall' navel orange contained the highest levels, whereas the 'Sanguine' orange had the lowest contents. The tendencies of changes in enzyme activities were resembled in the same tissue of the three cultivars of sweet orange. In the pulps, the highest activities of catalase(CAT), superoxide dismutase(SOD), guaiacol peroxidase(G-POD), ascorbate peroxidase(AsA-POD) and dehydroascorbate reductase (DHAR) were detected at the initial stage(June 15), and the lowest activities were found at harvest stage(December 15). In the peels, the activities of glutathione reductase(GR), G-POD and AsA-POD decreased along with fruit ripening, but the tendencies of changes in SOD and CAT activities were V-shaped curves and DHAR was double-peaked curve. In the most of developing stage, the highest activity of antioxidant enzymes was found in 'Cara cara' navel orange and the lowest level was present in 'Newhall' navel orange. In addition, the activities of all enzymes in peels were significant higher than pulps in the same cultivar.
(2) The changes of antioxidant components during the orange fruit development and estimate in antioxidant capability
In pulps, the tendencies of change in the glutathione(GSH), total phenolics and flavonoids contents, together with ferric reducing/antioxidant power(FRAP) value, O_2 (?) scavenging capacity and H_2O_2-scavenging capacity, were∧-shaped curves. There were significantly positive correlations between antioxidant capability(FRAP value, O_2 (?) scavenging capacity and H_2O_2-scavenging capacity) and antioxidant component(GSH, total phenolics and flavonoids) contents. However, there was no significantly positive correlation between AsA contents and antioxidant capability(p＞0.05). In peels, the contents of AsA, GSH, total phenolics, flavonoids, FRAP, O_2 (?) scavenging capacity and H_2O_2-scavenging capacity constantly descended during orange fruit development, and the max values of them were shown at the initial stage of fruit growth. The significantly positive correlations existed between all of antioxidant components and FRAP value, O_2 (?) scavenging capacity or H_2O_2-scavenging capacity. The all antioxidant components contents and FRAP value in 'Cara cara' navel orange were higher than those in 'Newhall' navel orange. The contents of all antioxidant components in peels were significant higher than pulps in the same cultivar. Thus it can be seen, the young fruits which were discarded in fruit thinning and physiological drop and peels were good sources of natural antioxidants. Especially, 'Cara cara' navel orange may be an excellent variety to develop antioxidant and hygienical components.
(3) The effect of SA-preharvest-treatment with different concentration on sugar and organic acid content in 'Cara cara' navel orange during harvest and storage period
SA-preharvest-treatment significantly increased contents of glucose and fructose at the fruit harvest stage and 1.0 mmol/L SA showing the best result compared with other concentrations. However, the effect of SA-preharvest-treatment on sucrose varied with different concentrations. For example, the content of sucrose increased by 3.55％when the concentration of SA was 0.25 mmol/L, and it decreased by 2.35％when the concentration of SA was 1.0 mmol/L. On the other hand, there was no effect on citric acid and malic acid when the concentration of SA was lower, but SA-preharvest-treatment with 1.0 mmol/L significantly increased malic acid content and 2.0 mmol/L SA makes against accumulating in citric acid. In comparison with control fruit, the content of total soluble solid and total soluble sugar in SA-preharvest-treatment fruit had no difference when the fruit harvested, but there was significant decrease in content of titratable acid and soluble protein and the decrease degree was considerably enhanced by increasing SA supply. During the fruit storage, the content of sucrose decreased and SA-preharvest-treatment could hold it back. At the end of storage, the fruit with 0.25 mmol/L SA treated had the highest sucrose content. However, the tendencies of glucose and fructose were double-peaked curves, and SA-preharvest-treatment significantly increased their contents, furthermore, the fruit with 2.0 mmol/L SA treated had the highest glucose and fructose contents. One the other hand, SA-preharvest-treatment could slower the decrease in citric acid and malic acid in the fruit during storage. To citric acid, the restraining effectiveness was considerably decreased by increasing SA supply, but the opposition was found on malic acid.
(4) The effect of SA-preharvest-treatment with different concentration on antioxidant components content and capability in 'Cara cara' navel orange during harvest and storage period
SA-preharvest-treatment significantly increased antioxidant components(lycopene,β-carotene, AsA, GSH, total phenolics and flavonoids) content and antioxidant capability (FRAP value) at the fruit harvest stage and the increase degree was considerably enhanced by increasing SA supply. The contents of lycopene,β-carotene, AsA, GSH decreased with fruit storage, whereas total phenolics and flavonoids constantly increased. At the same time, SA-preharvest-treatment also significantly increased antioxidant components content during the fruit storage period and the best concentration of SA was 2.0 mmol/L. The antioxidant capability enhanced at first and then decreased, and at the 45 d of storage, it reached the peak which was 1.41～1.80 times than that in harvest stage. At the end of storage (105 d), the FRAP value in fruit with 1.0 or 2.0 mmol/L SA was significant higher than that in control fruit, reached 1.28 and 1.23 times, respectively.
(5) The reciprocity effect of SA-preharvest-treatment and storage temperatures on antioxidant character in 'Cara cara' navel orange during harvest and storage period
'Cara cara' navel orange which was potted in greenhouse was sprayed by 2.0 mmol/L SA at preharvest, storing at low temperature(6℃) and room temperature(20℃). The effect of SA and storage temperature on antioxidant components and capability was tested. The results showed: SA-preharvest-treatment significantly increased activities of SOD, GR, DHAR and contents of AsA, lycopene,β-carotene, total phenolics and flavonoids in fruit at harvest stage. At the same time, it also significantly increased antioxidant capability. However, there was no remarkable effect of SA on activities of AsA-POD and CAT, as well as contents of DHAsA, GSH and GSSG. SA-preharvest-treatment and low temperature significantly increased the contents of antioxidant components(AsA, GSH, lycopene,β-carotene, total phenolics and flavonoids) and FRAP value in the fruit during storage. It was suggested that SA-preharvest-treatment combining with lower storage temperature could maintain the higher nutrition and health protection value. On the other hand, SA-preharvest-treatment also significantly increased activities of antioxidant enzymes in fruit during storage, whereas there was some restraint effect at lower storage temperature. During the whole storage, storage temperature and SA had no interaction on CAT, AsA-POD, DHAsA and GSSG. However, they had significant interaction on other components at some storage stage.
引文
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