冷藏温度对振动胁迫下猕猴桃细胞膜脂氧化及活性氧成分的影响
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摘要
为了研究不同冷藏温度对振动胁迫后猕猴桃细胞膜脂氧化及活性氧成分变化的影响,实验使用七成熟海沃德猕猴桃,选取3 Hz的振动频率,利用模拟振动台模拟运输中的振动环境,比较经过振动胁迫10 h处理后,猕猴桃果实在不同冷藏温度(0、4、8℃)贮藏期间品质的变化情况。结果表明:随贮藏时间的延长,猕猴桃在4℃下贮藏28 d时失重率上升5%、相对电导率上升54.05%、硬度下降65%,产生的活性氧(ROS)、丙二醛(MDA)的含量增加,脂肪氧化酶(LOX)的活性相应升高,另外4℃下超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性的峰值分别为51.43和3.36 U·min~(-1)·g~(-1)·FW。研究表明,猕猴桃果实在冷藏温度下随贮藏时间的延长生理生化品质下降,果实氧化程度变高,细胞膜脂氧化作用加剧,猕猴桃果实衰老,并且随贮藏温度的升高,果实细胞膜脂氧化越明显,成熟衰老的速度越快。试验得出,经振动胁迫后的猕猴桃在4℃冷藏环境下贮藏效果最佳。
In order to study the effect of different refrigerating temperature on membrane lipid oxidation and reactive oxygen species changes in kiwifruit after vibration stress,seven mature Hayward kiwifruit were used in the experiment. The vibration frequency of 3 Hz was selected to simulate the vibrating environment in transport using a simulated shaking table. After 10 hours of stress treatment,the quality of kiwi fruit during storage at different storage temperatures(0,4,and 8 ℃)was observed. The results showed that:With the prolonged storage time,weight loss of kiwifruit increased by 5%,relative electrical conductivity increased by 54.05%,hardness decreased by 65%,and the contents of reactive oxygen species(ROS)and malondialdehyde(MDA)increased,the activity of lipoxygenase(LOX)increased when stored at 4 ℃ for the 28 th day. And the peaks of superoxide dismutase(SOD)and catalase(CAT)activities at 4 ℃ were 51.43 and 3.36 U·min~(-1)·g~(-1)·FW,respectively. It showed that the physiological and biochemical quality of kiwifruit decreased with the storage time at the cold storage temperature,the oxidation degree of the fruit increased,the oxidation of cell membrane lipids increased,and the kiwifruit fruit was senescent. With the increasing of storage temperature,the oxidation of kiwifruit became more obvious,and the aging of kiwifruit became more and more obvious. And it concluded that the best storage effect of kiwifruit after vibration stress in 4 ℃refrigerated environment the kiwi fruit had the best stored quality.
In order to study the effect of different refrigerating temperature on membrane lipid oxidation and reactive oxygen species changes in kiwifruit after vibration stress,seven mature Hayward kiwifruit were used in the experiment. The vibration frequency of 3 Hz was selected to simulate the vibrating environment in transport using a simulated shaking table. After 10 hours of stress treatment,the quality of kiwi fruit during storage at different storage temperatures(0,4,and 8 ℃)was observed. The results showed that:With the prolonged storage time,weight loss of kiwifruit increased by 5%,relative electrical conductivity increased by 54.05%,hardness decreased by 65%,and the contents of reactive oxygen species(ROS)and malondialdehyde(MDA)increased,the activity of lipoxygenase(LOX)increased when stored at 4 ℃ for the 28 th day. And the peaks of superoxide dismutase(SOD)and catalase(CAT)activities at 4 ℃ were 51.43 and 3.36 U·min~(-1)·g~(-1)·FW,respectively. It showed that the physiological and biochemical quality of kiwifruit decreased with the storage time at the cold storage temperature,the oxidation degree of the fruit increased,the oxidation of cell membrane lipids increased,and the kiwifruit fruit was senescent. With the increasing of storage temperature,the oxidation of kiwifruit became more obvious,and the aging of kiwifruit became more and more obvious. And it concluded that the best storage effect of kiwifruit after vibration stress in 4 ℃refrigerated environment the kiwi fruit had the best stored quality.
引文
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[27]何靖柳,段钰,杜小琴,等.几种保鲜处理对红阳猕猴桃活性氧代谢的影响[J].食品与发酵工业,2016,42(1):225-231.
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[29]Jian Sun,Chang-bao Li,Prasad K N,et al. Membrane deterioration,enzymatic browning and oxidative stress in fresh fruits of three litchi cultivars during six-day storage[J]. Scientia Horticulturae,2012,148:97-103.
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[2]李洁维等.猕猴桃属植物果实营养成分的研究[J]. 广西植物,1995(4):377-382.
[3]庞荣丽等.我国猕猴桃质量标准现状及其与国际组织比较[J].北方园艺,2016(13):187-192.
[4]肖丽娟等.振动胁迫对水蜜桃采后生理的影响[J].保险与加工,2006(1):21-22.
[5]Behnam Soleimani,Ebrahim Ahmadi. Evaluation and analysis of vibration during fruit transport as afunction of road conditions,suspension system and travel speeds[J].Engineering in Agriculture,Environment and Food,2015(8):26-32.
[6]刘峰娟,秦宗权,沈艾彬,等.振动胁迫对杏果实品质的影响[J]. 食品科学,2011,32(10):266-270.
[7]阳小成,王伯初,段传人,等.机械振荡对猕猴桃愈伤组织的生理效应[J].应用与环境生物学报,2002(1):36-40.
[8]秦宗权,沈艾彬,刘峰娟,等. 热水处理对哈密瓜采后品质影响的研究[J]. 食品工业,2011,5:23-26.
[9]Wang Yi-fei,Tang Fei,Xia Jin-dan,et al. A combination of marine yeast and food additive enhances preventive effects on postharvest decay of jujubes(Zizyphus jujuba)[J]. Food Chemistry,2011,125:835-840.
[10]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.
[11]Warunee Chomkitichai,Athiwat Chumyam,Pornchai Rachtanapun,et al. Reduction of reactive oxygen species production and membranedamage during storage of ‘Daw’ longan fruit by chlorine dioxide[J]. Scientia Horticulturae,2014,170:143-149.
[12]张中林,孙宏伟,郑剑玲. 邻苯三酚法测定3种食用菌超氧化物歧化酶(SOD)活性[J]. 辽宁中医药大学学报,2009,5:185-186.
[13]Hong K H,Xu H B,Wang J N,et al. Quality changes and internal browning developments of summer pineapple fruit during storage at different temperatures[J]. Scientia Horticulturae,2013,151:68-74.
[14]Ran Zhou,Shuqiang Su,Yunfei Li. Effects of cushioning materials on the firmness of huanghua pears during distribution and storage[J]. Packaging Technology and Science,2008,21:1-11.
[15]顾海宁,李强,陈晨,等.猕猴桃储藏期品质变化研究及预测模型建立[J].食品工业,2014,35(6):7-10.
[16]蒋宝.运输振动损伤及其对果实采后生理特性与品质影响的研究进展[J].食品与机械,2016,32(12):209-212.
[17]吴彬彬. 几个猕猴桃主栽品种适宜采收期研究[D].杨凌:西北农林科技大学,2008.
[18]张浩等.“金香”猕猴桃果实冷藏最适温度研究[J].北方园艺,2014(13):126-129.
[19]赵天宏,孙加伟,付宇. 逆境胁迫下植物活性氧代谢及外源调控机理的研究进展[J]. 作物杂志,2008(3):10-13.
[20]李靖,马长乐. 植物脂氧合酶研究进展[J]. 生物学杂志,2007,24(6):5-29.
[21]陈昆松,徐昌杰,楼健,等. 脂氧合酶与猕猴桃果实后熟软化的关系[J].植物生理学报,1999(2):138-144.
[22]胡廷章.植物脂肪氧化酶的研究进展[J].生物工程学报,2009,25(1):1-9.
[23]Ya-ge Xing,Xi-hong Li,Qing-lian Xu,et al. Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper(Capsicum annuum L.)[J]. Food Chemistry,2011,124(4):1443-1450.
[24]Hu-qing Yang,Feng-hua Wu,Ji-yu Cheng. Reduced chilling injury in cucumber by nitric oxide and the antioxidant response[J]. Food Chemistry,2011,127(3):1237-1242.
[25]Aghdam M S,Sevillano L,Flores F B,et al. Heat shock proteins as biochemical markers for postharvest chilling stress in fruits and vegetables[J]. Scientia Horticulturae,2013,160:54-64.
[26]Gonzalez G A,Villi-Rodriguez J A,Ayala-Zavala J F,et al. Improvement of the antioxidant status of tropical fruits as a secondary response to some postharvest treatments[J]. Trends in Food Science and Technology,2010,21:475-482.
[27]何靖柳,段钰,杜小琴,等.几种保鲜处理对红阳猕猴桃活性氧代谢的影响[J].食品与发酵工业,2016,42(1):225-231.
[28]Ran Zhou,Gui-xiang Zhang,Yun-sheng Hu,et al. Reductions in flesh discolouration and internal morphological changes in Nanhui peaches(Prunuspersica(L.)Batsch,cv. Nanhui)by electrolysed water and 1-methylcyclopropene treatment during refrigerated storage[J]. Food Chemistry,2012,135(3):985-992.
[29]Jian Sun,Chang-bao Li,Prasad K N,et al. Membrane deterioration,enzymatic browning and oxidative stress in fresh fruits of three litchi cultivars during six-day storage[J]. Scientia Horticulturae,2012,148:97-103.
[30]冯武. 植物精油对果蔬采后病害的防治及其防治机理的研究[D]. 杭州:浙江大学,2006.