食品与发酵工业 >

2021 , Vol. 47 >Issue 19: 215 - 220

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026370

生产与科研应用

赤霉素对鲜切莴苣酶促褐变及活性氧代谢的影响

  • 刘云芬 ,
  • 田天容 ,
  • 殷菲胧 ,
  • 廖玲燕 ,
  • 普红梅 ,
  • 康超 ,
  • 帅良
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  • 1(贺州学院 食品与生物工程学院/食品科学与工程技术研究院,广西 贺州,542899)
    2(云南省农业科学院 农产品加工研究所,云南 昆明,650200)
博士,助理研究员(帅良副研究员为通讯作者,E-mail:shuailiang1212@163.com)

收稿日期: 2020-12-04

  修回日期: 2020-12-29

  网络出版日期: 2021-11-04

基金资助

广西自然科学基金青年基金(2019GXNSFBA245037;2019GXNSFBA245058;2020JJB130032);2019食品科学与工程广西一流学科(培育)项目;国家自然科学基金(31860457);贺州学院博士科研启动项目(HZUBS202008)

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Effects of gibberellin on enzymatic browning and reactive oxygen metabolism of fresh-cut lettuce

  • LIU Yunfen ,
  • TIAN Tianrong ,
  • YIN Feilong ,
  • LIAO Lingyan ,
  • PU Hongmei ,
  • KANG Chao ,
  • SHUAI Liang
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  • 1(College of Food and Biological Engineering/Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899,China)
    2(Agro-food Science and Technology Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650200,China)

Received date: 2020-12-04

  Revised date: 2020-12-29

  Online published: 2021-11-04

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摘要

赤霉素(gibberellin acid,GA)是植物体内广泛存在的一种植物激素,在植物生长发育过程中起重要作用。为研究赤霉素对鲜切莴苣褐变的影响,采用0(CK)、0.1、0.2、0.4 g/L GA3处理鲜切莴苣,发现赤霉素能有效减轻鲜切莴苣褐变,其中0.2 g/L GA3处理的莴苣褐变度最低,在此基础上继续探究赤霉素处理对鲜切莴苣酶促褐变及活性氧代谢的影响。结果表明,与对照组相比,GA3处理能够抑制丙二醛和H2O2含量的增加;同时抑制酚类物质、类黄酮和醌含量的积累,抑制过氧化物酶、多酚氧化酶、苯丙氨酸解氨酶和超氧化物歧化酶活性的升高,提高过氧化氢酶活性。综上结果表明,外源GA3处理可以明显减轻鲜切莴苣贮藏期间的褐变,可能与活性氧的代谢相关。

关键词： 赤霉素; 莴苣; 鲜切; 酶促褐变; 活性氧代谢

本文引用格式

刘云芬 , 田天容 , 殷菲胧 , 廖玲燕 , 普红梅 , 康超 , 帅良 . 赤霉素对鲜切莴苣酶促褐变及活性氧代谢的影响[J]. 食品与发酵工业, 2021 , 47(19) : 215 -220 . DOI: 10.13995/j.cnki.11-1802/ts.026370

Abstract

Gibberellin acid (GA) is a kind of phytohormone, which widely exists in the plants and plays a vital role in the processing of growth and development. The effect of GA on enzymatic browning and reactive oxygen species metabolism of fresh-cut lettuce were studied. The results showed that GA could effectively mitigate the browning degree. GA3 could delayed the increasing of malondialdehyde and hydrogen peroxide contents, restrained the accumulation of phenol, flavonoid and quinone, inhibited the activity of peroxidase, polyphenol oxidase, phenylalanine ammonolyase and superoxide dismutase, and improved the activity of catalase and early peroxidase. Overall, the results indicated that exogenous GA3 could distinctly alleviate the enzymatic browning of fresh-cut lettuce during storage, it was related to reactive oxygen species metabolism.

Key words： gibberellin; lettuce; fresh-cut; enzymatic browning; reactive oxygen species metabolism

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