甘薯在常温贮运环境下易发芽,使用外源乙烯处理能很好地起到抑芽作用,但乙烯浓度过高会引起裂果现象,降低甘薯商品性。该实验使用0、0.5、1、2 g/L四种质量浓度外源乙烯处理甘薯,研究不同质量浓度外源乙烯处理对甘薯裂果及细胞壁代谢的影响。结果表明,乙烯处理组均能抑制甘薯发芽,且质量浓度越高效果越好,但2 g/L乙烯组会导致甘薯块根开裂,其余组均无块根开裂现象,原因是随着箱内乙烯质量浓度增大,多酚氧化酶(polyphenol oxidase,PPO)、过氧化物酶(peroxidase,POD)活性增强,导致细胞壁硬化及其延伸性降低;0.5、1 g/L乙烯组可在中后期延缓块根多聚半乳糖醛酸酶(polygalacturonase,PG)、纤维素酶(cellulase,Cx)活性升高、原果胶含量下降;而2 g/L外源乙烯处理会明显增大甘薯细胞壁水解酶如PG、Cx、β-葡萄糖苷酶(β-gluosidase,β-Glu)的活性,促使甘薯原果胶含量下降、水溶性果胶含量上升,块根开裂率增大。
Sweet potato is easy to sprout under high temperature environment, it has been found that exogenous ethylene treatment could effectively inhibit the sweet potato germination. But sweet potato would crack under high concentration of ethylene which reduces its commercial value. In this paper, sweet potatoes were treated with exogenous ethylene at the concentrations of 0,0.5,1 and 2 g/L. And based on the result, it analyzed the changes of germination rate, root cracking rate, raw pectin content, soluble pectin content, polygalacturonase (PG), cellulase (Cx), β-gluosidase (β-Glu), polyphenol oxidase (PPO), peroxidase (POD) of sweet potato and explored. The effects of different concentrations of exogenous ethylene on cracking and cell wall metabolism of sweet potato were analyzed. The results indicated that all ethylene treatment groups could inhibit the germination of sweet potato, and the higher ethylene concentration, the better the germination effect. However, the high concentration of 2 g/L ethylene caused the sweet potato to crack while the other groups had no cracking phenomenon. As the ethylene concentration increased, the activities of PPO and POD would increase, which led to hardening of cell wall and reduced extensibility. In addition, 0.5 g/L and 1 g/L ethylene could delay the increase of PG, Cx activities and the original pectin content in the middle and late stages. And 2 g/L exogenous ethylene treatment significantly increased the activities of sweet potato cell wall hydrolase (PG, Cx and β-glucosidase), and also promoted the decline of sweet potato pectin content and water-soluble pectin content, which eventually led to the increase of cracking.
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