食品与发酵工业 >

2023 , Vol. 49 >Issue 18: 195 - 201

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032905

研究报告

采后苯丙氨酸处理对‘湖景蜜露’桃果皮色泽的影响

  • 马立杰 ,
  • 邵小达 ,
  • 赵晟 ,
  • 潘泓 ,
  • 赵婧 ,
  • 张映曈 ,
  • 凌军 ,
  • 李鹏霞 ,
  • 黄雯 ,
  • 周宏胜
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  • 1(沈阳农业大学 食品学院,辽宁 沈阳,110866)
    2(昆山益群农产品有限公司,江苏 苏州,215300)
    3(江苏省农业科学院,农业农村部农产品冷链物流技术重点实验室,江苏 南京,210014)
    4(江苏省高效园艺作物遗传改良重点实验室,江苏 南京,210014)
    5(南京市蔬菜科学研究所,江苏 南京,210042)
第一作者:硕士研究生(周宏胜副研究员为通信作者,E-mail:zhouhongsheng1234@163.com)

收稿日期: 2022-07-07

  修回日期: 2022-08-05

  网络出版日期: 2023-10-25

基金资助

江苏省自然科学基金(BK20221434);国家自然科学基金(31901746);昆山市重点研发计划(生态农业)(KN202104);江苏现代农业产业技术体系建设专项资金(JATS[2022]447)

收起

Effects of postharvest phenylalanine treatment on peel coloration of ‘Hujingmilu’ peach

  • MA Lijie ,
  • SHAO Xiaoda ,
  • ZHAO Sheng ,
  • PAN Hong ,
  • ZHAO Jing ,
  • ZHANG Yingtong ,
  • LING Jun ,
  • LI Pengxia ,
  • HUANG Wen ,
  • ZHOU Hongsheng
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  • 1(College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
    2(Kunshan Yiqun Agricultural Products Company limited, Suzhou 215300, China)
    3(Jiangsu Academy of Agricultural Sciences, Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China)
    4(Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China)
    5(Nanjing Institute of Vegetable Science, Nanjing 210042, China)

Received date: 2022-07-07

  Revised date: 2022-08-05

  Online published: 2023-10-25

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摘要

为探究苯丙氨酸处理对采后桃果皮着色的影响,该研究以套袋采收的‘湖景蜜露’桃为材料,采用8 mmol/L 苯丙氨酸浸泡10 min处理后于常温(22±2) ℃条件下贮藏8 d,研究苯丙氨酸处理对采后桃果实外观、果皮色差、花色苷含量和花色苷代谢途径相关基因表达水平的影响。结果表明,与对照组相比,采后苯丙氨酸处理可以有效促进桃果实着色,显著提高桃果皮色差ΔE值、a*值、颜色指数(color index of red grape,CIRG)和总花色苷含量,在贮藏第8天时,苯丙氨酸处理组的花色苷含量是对照组的1.64倍;苯丙氨酸处理显著促进了贮藏前期桃果皮中花色苷合成相关结构基因(PAL、F3H、DFR、UFGT)和调节基因(MYB10.1、bHLH3、WD40-1)的表达。研究证实了采后苯丙氨酸处理在促进套袋桃果皮花色苷合成和果皮着色中的作用,为苯丙氨酸在桃采后色泽调控中的应用提供一定技术指导和理论依据。

关键词： 桃; 苯丙氨酸; 色泽; 花色苷; 基因表达

本文引用格式

马立杰 , 邵小达 , 赵晟 , 潘泓 , 赵婧 , 张映曈 , 凌军 , 李鹏霞 , 黄雯 , 周宏胜 . 采后苯丙氨酸处理对‘湖景蜜露’桃果皮色泽的影响[J]. 食品与发酵工业, 2023 , 49(18) : 195 -201 . DOI: 10.13995/j.cnki.11-1802/ts.032905

Abstract

To explore the effect of phenylalanine treatment on the peel color of peach during storage, the bagged ‘Hujingmilu’ peaches were soaked with 8 mmol/L phenylalanine for 10 min and then stored at room temperature (22±2) ℃ for 8 days, the effects of phenylalanine treatment on the fruit appearance, color difference, anthocyanin content, and gene expression levels of the anthocyanin metabolic pathway-related genes of the peach were studied in this research. Results showed that post-harvest application of phenylalanine could significantly induce the red color, improve the ΔE value, a* value, color index of red grapes (CIRG) value, and total anthocyanin content of postharvest peach peel, compared with the control group. On the 8th day, the content of anthocyanin in the phenylalanine treatment group was 1.64 times more than the control group. Phenylalanine treatment significantly promoted the expression of anthocyanin synthesis-related structural genes (PAL, F3H, DFR, UFGT) and regulatory genes (MYB10.1, bHLH3, WD40-1) in peach peel at the early stage of storage. This paper confirmed that phenylalanine treatment could effectively enhance the biosynthesis of anthocyanin and improve the peach peel color development of the bagged peach. This research provides technical guidance and theoretical reference for the regulation of peach color by using phenylalanine during postharvest storage.

Key words： peach; phenylalanine; coloration; anthocyanin; gene expression

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