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【目的】探究活性氧在柿果实采后软化的作用。【方法】以房山‘磨盘柿’为材料,研究室温下柿果实采后经CO2、CO2+1-MCP处理对其软化过程中活性氧含量及其清除酶活性变化的影响。【结果】采后柿果实CO2处理后在贮藏期间硬度迅速下降,呼吸速率和乙烯释放率加快;同时·OH、O2·和H2O2含量迅速积累,其清除酶SOD活性先下降后迅速上升,POD、CAT和APX活性迅速上升。CO2+1-MCP处理能有效明显降低呼吸速率和乙烯释放率且推迟了乙烯峰的出现;·OH积累速度差异不大,但极大的延缓了O2·和H2O2的积累速度;SOD、POD、CAT和APX活性较CO2也明显降低。【结论】柿果实经CO2、CO2+1-MCP处理后在软化过程中加速了活性氧的积累,其可能是影响果实快速软化的重要因素。同时1-MCP加入有效降低了活性氧的积累速度,对保持果实硬度起到一定的作用。
【Objective】 To explore the role of reactive oxygen species in persimmon fruit after harvest. 【Method】 The effects of CO2, CO2 + 1-MCP treatment on changes of active oxygen content and scavenging enzyme activity during persimmon fruit harvest at room temperature were studied in Fangshan ’Mopansha’. 【Result】 The results showed that the hardness of postharvest persimmon fruits decreased rapidly during storage and the respiration rate and ethylene release rate were accelerated. At the same time, the content of OH, O2 · and H2O2 rapidly accumulated. SOD activity of its scavenging enzymes decreased first and then rose rapidly. POD, CAT and APX activity increased rapidly. CO2 + 1-MCP treatment can effectively reduce the respiration rate and ethylene release rate and postponed the emergence of ethylene peak; · OH accumulation rate of little difference, but greatly slowed the accumulation of O2 · and H2O2; SOD, POD, CAT and APX activity was also significantly lower than CO2. 【Conclusion】 The persimmon fruit accelerated the accumulation of reactive oxygen species during the softening process after being treated with CO2, CO2 + 1-MCP, which may be an important factor affecting the rapid softening of fruit. At the same time, the addition of 1-MCP effectively reduced the accumulation rate of reactive oxygen species and played a certain role in maintaining fruit firmness.