乙烯利通过调节酚类物质和活性氧代谢维持鲜切荸荠的贮藏品质

Ethephon maintains the storage quality of fresh-cut Eleocharis tuberosa by regulating phenolic and reactive oxygen species metabolism

中文关键词:  鲜切荸荠  乙烯利  贮藏品质  酚类物质  活性氧

英文关键词:fresh-cut Eleocharis tuberosa  ethephon  storage quality  phenolic compounds  reactive oxygen species

中文摘要:

      目的 探究乙烯利处理对鲜切荸荠贮藏品质的影响及其潜在机制。方法 以鲜切荸荠为实验材料, 每12 h测定其在常温贮藏期间的色泽、酚类物质含量及其相关酶活性、活性氧及抗氧化酶活性变化。结果 2.0 g/L乙烯利溶液处理鲜切荸荠5 min有效抑制了切面的黄化与褐变, 显著减缓了b*的增加以及L*的降低。在整个贮藏期间, 与对照相比, 乙烯利处理显著延缓了鲜切荸荠中总酚和总黄酮的积累, 并降低了苯丙氨酸解氨酶及多酚氧化酶活性。乙烯利通过抑制超氧阴离子自由基的产生速率, 显著抑制过氧化氢和丙二醛的积累, 并增强超氧化物歧化酶、过氧化氢酶和过氧化物酶的活性。结论 2.0 g/L乙烯利处理可以通过抑制酚类化合物代谢和提高自身抗氧化能力来延缓鲜切荸荠品质劣变, 可为维持果蔬品质方面的应用提供参考。

英文摘要:

      Objective To explore the effects of ethephon treatment on the quality of fresh-cut Eleocharis tuberosa and its potential mechanism. Methods The fresh-cut Eleocharis tuberosa was used as the experimental material, and the changes of color, phenol content, related enzyme activities, active oxygen and antioxidant enzyme activities during normal temperature storage were measured every 12 h. Results The treatment with 2.0 g/L ethephon solution for 5 min effectively inhibited the yellowing and browning of the cut surface of fresh-cut Eleocharis tuberosa, and significantly slowed the increase of b* and the decrease of L*. During the whole storage period, compared with the control, ethephon treatment significantly delayed the accumulation of total phenols and flavonoids in fresh-cut Eleocharis tuberosa, and reduced the activities of phenylalanine ammonia-lyase and polyphenol oxidase. Ethephon significantly inhibited the accumulation of hydrogen peroxide and malondialdehyde and enhanced the activities of superoxide dismutase, catalase and peroxidase by inhibiting the production rate of superoxide anion free radical. Conclusion 2.0 g/L ethephon treatment can delay the quality deterioration of fresh-cut Eleocharis tuberosa by inhibiting the metabolism of phenolic compounds and improving its antioxidant capacity, which can provide reference for the application of maintaining the quality of fruits and vegetables.