草酸（盐）处理对采后芒果果实的保鲜效应及其生理机制研究
摘要
本文以芒果“红芒6号”(Mangifera indica L.cv.Hongmang No.6)为材料,研究草酸处理对采后果实抗坏血酸—谷光甘肽循环(ASA-GSH)和细胞壁代谢相关酶活性的影响,以及草酸钾处理对采后果实的贮藏品质、生理特性和抗病性等的影响。芒果采后果实用5 mM草酸或20 mM草酸钾溶液浸果10min,以浸水10 min为对照,在常温(25℃)下贮藏,测定草酸(盐)处理对果实在贮藏期间成熟进程、病情发展及其相关生理指标的影响,分别探讨草酸和草酸钾对采后果实的保鲜效应及其生理机理。主要结果如下：
常温贮藏下,草酸处理能提高芒果果实的硬度、改善果实成熟时的表皮着色；提高还原型谷胱甘肽(GSH)和抗坏血酸(ASA)含量；降低果实的活性氧自由基(ROS)产量(超氧阴离子、O2·ˉ；过氧化氢、H2O2)和丙二醛(MDA)含量；减缓贮藏后期果实谷胱甘肽还原酶(GR)和抗坏血酸过氧化物酶(APX)活性的下降；降低果实细胞壁代谢相关酶(多聚半乳糖醛酸酶、PG；α-半乳糖苷酶,α-Gal；β-半乳糖苷酶,β-Gal)活性。草酸的这些生理效应有利于降低活性氧伤害,保持膜的完整性,减缓果实的软化速率和延缓果实的成熟进程。
常温贮藏下,草酸钾处理能有效减缓芒果果实的软化速率,改善果实成熟时的表皮着色,降低贮藏后期果实失重率,改善果实可溶性糖(TSS)和可滴定酸(TA)比例,降低果实的腐烂率和病情指数,提高果实的抗氧化酶(过氧化物酶、POD；超氧化物歧化酶,SOD；抗坏血酸过氧化物酶,APX)活性；降低果实脂氧合酶(LOX)活性和MDA含量；提高果实抗病相关酶(多酚氧化酶、PPO；POD)活性和抗病相关物质(H2O2、总酚)含量。草酸钾处理有利于延缓果实的成熟衰老,提高果实的抗病性。
Effects of oxalic acid treatment on ASA-GSH circle and cell wall hydrolase and oxalate treatmant on postharvest quality, physiological response and decay incidence in mango fruit (Mangifera indica L.cv.Hongmang No.6) were investigated in this paper. Mango fruit dipped in 5 mM oxalic acid and 20mM oxalate solutions for 10 min, respectively, and then stored at room temperature (25℃). Changes in ripening process and decay incidence combined with physiological responses such as ASA-GSH, cell wall metabolism, activity of antioxidant enzymes, defense enzymes, production of radical oxygen species (ROS) in mango fruit were measured during storage. The results showed as following:
1) The decrease in fruit firmness and rate of peel degreaning were inhibited in mango fruit with oxalic acid treatment. Contents of ascorbic acid (ASA) and glutathione (GSH) increased, and the levels of ROS (superoxide, O2; hydrogen peroxide, H2O2) and lipid peroxidation effectively reduced, and activities of ascorbic peroxidase (APX) and glutathion reductase (GR) increased in treated mango fruit at the later time of storage. Furthermore, activities of polygalacturonas (PG), a-galactosidase (α-Gal) and p-galactosidas (β-Gal) in treated mango fruit also effectively decreased. The effects of oxalic acid could therefore contribute to maintaining the membrane integrity, slowing fruit soft and delaying ripening process in mango fruit.
2) As compared to control fruit, the decrease in fruit firmness and rate of peel degreaning were inhibited, while ratio of titratable acidity (TA) to total soluble sugar (TSS) was increased, and weight loss, diease index and decay incidence were decreaed in mango fruit with oxalate treatment. In addition, activities of both antioxidant enzyme (including POD, SOD and APX) and defense enzyme (such as PPO and POD) in the peel of treated fruit increased, whereas MDA production and LOX activity in the peel decressed, and total phenolic and H2O2 enhanced in mango fruit treated with oxalate. It was suggested that these physiological effects of oxalate could contribute to delaying the ripening process and improving the disease resistance in mango fruit during storage at room temperature.
常温贮藏下,草酸处理能提高芒果果实的硬度、改善果实成熟时的表皮着色；提高还原型谷胱甘肽(GSH)和抗坏血酸(ASA)含量；降低果实的活性氧自由基(ROS)产量(超氧阴离子、O2·ˉ；过氧化氢、H2O2)和丙二醛(MDA)含量；减缓贮藏后期果实谷胱甘肽还原酶(GR)和抗坏血酸过氧化物酶(APX)活性的下降；降低果实细胞壁代谢相关酶(多聚半乳糖醛酸酶、PG；α-半乳糖苷酶,α-Gal；β-半乳糖苷酶,β-Gal)活性。草酸的这些生理效应有利于降低活性氧伤害,保持膜的完整性,减缓果实的软化速率和延缓果实的成熟进程。
常温贮藏下,草酸钾处理能有效减缓芒果果实的软化速率,改善果实成熟时的表皮着色,降低贮藏后期果实失重率,改善果实可溶性糖(TSS)和可滴定酸(TA)比例,降低果实的腐烂率和病情指数,提高果实的抗氧化酶(过氧化物酶、POD；超氧化物歧化酶,SOD；抗坏血酸过氧化物酶,APX)活性；降低果实脂氧合酶(LOX)活性和MDA含量；提高果实抗病相关酶(多酚氧化酶、PPO；POD)活性和抗病相关物质(H2O2、总酚)含量。草酸钾处理有利于延缓果实的成熟衰老,提高果实的抗病性。
Effects of oxalic acid treatment on ASA-GSH circle and cell wall hydrolase and oxalate treatmant on postharvest quality, physiological response and decay incidence in mango fruit (Mangifera indica L.cv.Hongmang No.6) were investigated in this paper. Mango fruit dipped in 5 mM oxalic acid and 20mM oxalate solutions for 10 min, respectively, and then stored at room temperature (25℃). Changes in ripening process and decay incidence combined with physiological responses such as ASA-GSH, cell wall metabolism, activity of antioxidant enzymes, defense enzymes, production of radical oxygen species (ROS) in mango fruit were measured during storage. The results showed as following:
1) The decrease in fruit firmness and rate of peel degreaning were inhibited in mango fruit with oxalic acid treatment. Contents of ascorbic acid (ASA) and glutathione (GSH) increased, and the levels of ROS (superoxide, O2; hydrogen peroxide, H2O2) and lipid peroxidation effectively reduced, and activities of ascorbic peroxidase (APX) and glutathion reductase (GR) increased in treated mango fruit at the later time of storage. Furthermore, activities of polygalacturonas (PG), a-galactosidase (α-Gal) and p-galactosidas (β-Gal) in treated mango fruit also effectively decreased. The effects of oxalic acid could therefore contribute to maintaining the membrane integrity, slowing fruit soft and delaying ripening process in mango fruit.
2) As compared to control fruit, the decrease in fruit firmness and rate of peel degreaning were inhibited, while ratio of titratable acidity (TA) to total soluble sugar (TSS) was increased, and weight loss, diease index and decay incidence were decreaed in mango fruit with oxalate treatment. In addition, activities of both antioxidant enzyme (including POD, SOD and APX) and defense enzyme (such as PPO and POD) in the peel of treated fruit increased, whereas MDA production and LOX activity in the peel decressed, and total phenolic and H2O2 enhanced in mango fruit treated with oxalate. It was suggested that these physiological effects of oxalate could contribute to delaying the ripening process and improving the disease resistance in mango fruit during storage at room temperature.
引文
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