研究了53℃、3 min热水处理对新余蜜橘采后活性氧代谢的影响。检测了冷藏期间自由基清除剂超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、抗坏血酸氧化酶(APX)、过氧化物酶(POD)的活性以及抗坏血酸(AsA)、还原型谷胱甘肽(GSH)的含量。试验结果表明:热处理能显著抑制新余蜜橘在整个贮藏期间MDA含量的增加,提高SOD、CAT、APX抗氧化酶活性和延缓POD活性高峰的出现时间,同时发现热处理还可以维持新余蜜橘果实AsA和GSH的高含量,活性氧酶促和非酶清除体系共同作用减缓活性氧在果实体内的累积,延缓果实的衰老进程。

Based on the present studies,the effects of hot water dipping( HWD) on oxygen metabolism of harvested Xinyu tangerine were investigated.The parameters of activated oxygen scavenging enzymes and antioxidant such as superoxide dismutase( SOD),catalase( CAT),peroxidase( POD),ascorbate peroxidase( APX),ascorbic acid( AsA) and reduced glutathione( GSH) were examined periodically during cold storage at 4 ℃.The results indicated that HWD significantly inhibited the MDA content of Xinyu tangerine fruits,enhanced the activities of SOD,CAT,APX and delayed the peak of POD.Meanwhile,HWD maintained high content of AsA and GSH.Both defense system of efficient enzymatic and non-enzymatic antioxidant work together to protect plant cells from oxidative damage by ROS, and delay fruit senescence.