【作者】 金鹏； 吕慕雯； 孙萃萃； 郑永华；

【Author】 JIN Peng,LV Mu-wen,SUN Cui-cui and ZHENG Yong-hua~* (College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095, China)

【机构】 南京农业大学食品科技学院；

【摘要】 研究了低温预贮（10℃,6d）,复合茉莉酸甲酯(MeJA 10μmol·L^-1)处理对冷藏枇杷果实冷害和活性氧代谢的影响。结果发现:复合处理能够有效降低冷藏枇杷的冷害指数,抑制果实硬度的上升和出汁率的下降。此外,复合处理显著减少枇杷果实中丙二醛（MDA）的积累并抑制细胞膜透性的升高,维持超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、抗坏血酸过氧化物酶（AsA-POD）和谷胱甘肽过氧化物酶（GSH-POD）较高的活性,并降低超氧阴离子(O₂^—.)生成量和过氧化氢（H₂O₂）含量。这些结果表明,复合处理可以维持枇杷果实活性氧代谢平衡,延缓膜脂过氧化进程,从而减轻枇杷在冷藏过程中的冷害症状,延长果实贮藏寿命。更多还原

【Abstract】 The effects of a combination of low temperature conditioning and methyl jasmonate treatment on active oxygen metabolism and chilling injury in loquat fruit（Eriobotrya japonica Lindl.cv.Jiefangzhong） during cold storage were investigated.The combined treatment significantly reduced chilling injury index,prevented the increase of flesh firmness and decrease of extractable juice and inhibited the accumulation of malonaldehyde（MDA） and the increase in membrane permeability.Moreover,the combined treatment maintained the high activities of antioxidant enzymes including superoxide dismutase（SOD）,catalase（CAT）,ascorbate peroxidase （AsA-POD） and glutathione peroxidase（GSH-POD）,and kept the low levels of superoxide anions （O₂^-） production and hydrogen peroxide（H₂O₂） content.These results suggest that a combination of low temperature conditioning and methyl jasmonate treatment may maintain the balance between the formation and detoxification of active oxygen species and delay the lipid peroxidation process,thereby preventing the development of chilling injury and prolonged the storage period and shelf life of cold-stored loquat fruits.更多还原