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研究了低温预贮(10℃6d)结合茉莉酸甲酯(MeJA10μmol·L-1)处理对‘解放钟’枇杷果实冷害和活性氧代谢的影响。发现低温预贮与MeJA结合处理,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,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-.)生成速率和过氧化氢(H2O2)含量。结果表明,低温预贮与MeJA结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。
The effect of low temperature pre-storage (10 ℃ 6d) combined with MeJA 10μmol·L-1 on chilling injury and active oxygen metabolism of ’Jiefangzhong’ loquat fruit was studied. The results showed that combining low-temperature pre-storage with MeJA could effectively reduce the chilling injury index of frozen loquat, inhibit the increase of fruit firmness and the decrease of juice yield, and significantly reduce the accumulation of malondialdehyde (MDA) and the inhibition of cell membrane permeability in loquat fruit Increased the activities of SOD, CAT, AsA-POD and GSH-POD, And reduce the generation rate of superoxide anion (O2-.) And hydrogen peroxide (H2O2) content. The results showed that low temperature pretreatment combined with MeJA could maintain the balance of reactive oxygen metabolism of loquat fruit and delay the process of membrane lipid peroxidation, thus alleviating the chilling injury of loquat during cold storage and prolonging the storage life of fruits.