为探索绿色安全的草莓采后保鲜技术,该研究分析了不同浓度富甲烷水(methane-rich water, MRW)对采后草莓贮藏品质及抗氧化调控机制的影响。结果表明,MRW处理可以延缓果实品质劣变,其中50%饱和度MRW效果最优:与对照组相比,第8天时,腐烂率由71.7%降至33.3%(降幅53.6%),失重率由55.5%降至39.6%(降幅28.6%),果实硬度提高至1.91倍,组织结构保持更完整。营养成分方面,可溶性糖含量提高16.2%,花青素含量增加28.6%。生理机制分析表明,50% MRW处理增强了抗氧化能力,·O2-生成速率和H2O2含量分别降低14.5%和12.3%,丙二醛含量下降15.3%,膜脂过氧化损伤减轻;超氧化物歧化酶、过氧化物酶、过氧化氢酶活性分别提高21.8%、38.0%和26.4%,并促进抗坏血酸-谷胱甘肽(ascorbic acid-glutathione, AsA-GSH)循环,表现为还原型抗坏血酸(ascorbic acid, AsA)含量增加10.0%,还原型谷胱甘肽(reduced glutathione, GSH)含量达对照组1.71倍,脱氢抗坏血酸(dehydroascorbate, DHA)和氧化型谷胱甘肽(glutathione oxidized, GSSG)差异较小,AsA/DHA和GSH/GSSG比值分别升高14.9%和78.0%。综上,MRW通过激活抗氧化系统与促进AsA-GSH循环,抑制活性氧积累,延缓草莓采后品质劣变。该技术安全、简便且成本低,具有一定的应用潜力。
To explore green and safe postharvest preservation techniques for strawberries, this study analyzed the effects of different concentrations of methane-rich water (MRW) on the storage quality and antioxidant regulation mechanism of postharvest strawberries.The results showed that MRW treatment could delay the deterioration of fruit quality, with 50% saturation MRW having the best effect:compared with the control group, on the 8th day, the decay rate decreased from 71.7% to 33.3% (a reduction of 53.6%), the weight loss rate decreased from 55.5% to 39.6% (a reduction of 28.6%), the fruit firmness increased by 1.91 times, and the tissue structure remained more intact.In terms of nutritional components, the content of soluble sugar increased by 16.2%, and the anthocyanin content increased by 28.6%.The analysis of physiological mechanisms indicated that 50% MRW treatment enhanced the antioxidant capacity, with the ·O2- generation rate and H2O2 content reduced by 14.5% and 12.3% respectively, the malondialdehyde (MDA) content decreased by 15.3%, and the membrane lipid peroxidation damage was alleviated;the activities of superoxide dismutase (SOD), peroxidase (POD), and catalase(CAT) increased by 21.8%, 38.0%, and 26.4% respectively, and it promoted the ascorbic acid-glutathione (AsA-GSH) cycle, as shown by an increase in ascorbic acid (AsA) content by 10.0%, reduced glutathione (GSH) content reaching 1.71 times that of the control group, while the differences in dehydroascorbate (DHA) and glutathione oxidized (GSSG) were relatively small, and the AsA/DHA and GSH/GSSG ratios increasing by 14.9% and 78.0% respectively.In conclusion, MRW delays the deterioration of postharvest strawberry quality by activating the antioxidant system and promoting the AsA-GSH cycle, inhibiting the accumulation of reactive oxygen species.This technology is safe, simple, and low-cost, and has certain application potential.
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