从活性氧代谢的角度揭示冷藏延缓果实衰老的机制,为延长红肉蜜柚货架期提供理论依据。实验以红肉蜜柚果实为试材,室温贮藏为对照,研究冷藏(8 ℃)过程中汁胞、白皮层和外果皮的活性氧相关物质的含量和酶活性。结果显示,果实的过氧化物酶、过氧化氢酶和超氧化物歧化酶活性整体呈现外高内低趋势:外果皮>白皮层>汁胞;与对照组相比,冷藏显著(P<0.05)抑制汁胞丙二醛和过氧化氢含量增加,通过保持过氧化氢酶、过氧化物酶和超氧化物歧化酶活性,维持汁胞活性酶的清除能力,从而延长果实的贮藏保鲜期。
The research reveals the mechanism of cold storage to delay fruit senescence from the perspective of active oxygen metabolism, and thus provides a theoretical basis for cold storage to extend the shelf life of Red-fleshed sweet pomelo. By using the red fleshed sweet pomelo fruit as material, the content of reactive oxygen and enzyme activities in juice sacs, white cortex and peel during cold storage (8 ℃)were investigated respectively. The results showed that the activities of peroxidase, catalase and superoxide dismutase decreased gradually from outside to inside: peel>white cortex>juice sacs; Compared with the control stored at room temperature, cold storage at 8 ℃ significantly (P＜0.05)inhibited the increase in the content of malondialdehyde and hydrogen peroxide in juice sacs by maintaining catalase, peroxidase and superoxide dismutase activities, to maintain the ability of sacavenging reactive oxygen species, and extend the shelf life of fruits.
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