食品与发酵工业 >

2026 , Vol. 52 >Issue 13: 384 - 391

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044728

研究报告

没食子酸丙酯处理对‘红叶冬桃’采后冷藏褐变及抗氧化酶系统的影响

  • 何宜恒 ,
  • 王宇扬 ,
  • 徐文龙 ,
  • 许婷婷 ,
  • 耿孝祥
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  • 1(河南科技学院 园艺园林学院,河南 新乡,453003)
    2(新乡市果树种质资源与遗传育种重点实验室,河南 新乡,453003)
第一作者:博士,讲师(通信作者,E-mail:hyh_0111@126.com)

收稿日期: 2025-10-03

  修回日期: 2025-12-19

  网络出版日期: 2026-07-31

基金资助

河南省自然科学基金资助项目(242300421564)

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Effects of propyl gallate treatment on postharvest cold-storage browning and antioxidant enzyme activity in ‘Hongyedongtao’ peach fruit

  • HE Yiheng ,
  • WANG Yuyang ,
  • XU Wenlong ,
  • XU Tingting ,
  • GENG Xiaoxiang
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  • 1(College of Horticulture and Landscape Architecture, Henan University of Science and Technology, Xinxiang 453003,China)
    2(Xinxiang Key Laboratory of Fruit Germplasm Resources and Genetic Breeding, Xinxiang 453003,China)

Received date: 2025-10-03

  Revised date: 2025-12-19

  Online published: 2026-07-31

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摘要

该研究探讨了没食子酸丙酯(propyl gallate,PG)处理对‘红叶冬桃’果实采后冷藏褐变的调控作用及其生理机制。试验以0.05 mmol/L PG溶液浸泡处理桃果实,用清水处理作为对照,在1 ℃下贮藏35 d定期取样,并统计褐变指数,测定果实硬度、相对电导率、活性氧积累水平及抗氧化酶活性等指标,综合评估PG处理的保鲜效果。结果表明:PG处理显著延缓‘红叶冬桃’果实褐变,降低褐变指数,延缓果实硬度的下降;PG处理还显著降低H2O2含量和·O2-产生速率,延缓了还原性谷胱甘肽的消耗,提高超氧化物歧化酶、过氧化物酶、过氧化氢酶和抗坏血酸过氧化物酶等抗氧化酶活性。研究结果表明,PG处理通过增强酶促和非酶促抗氧化系统,有效清除活性氧,维持细胞膜完整性,延缓‘红叶冬桃’果实采后褐变。

关键词： 桃; 没食子酸丙酯; 冷藏; 褐变; 酶活性

本文引用格式

何宜恒 , 王宇扬 , 徐文龙 , 许婷婷 , 耿孝祥 . 没食子酸丙酯处理对‘红叶冬桃’采后冷藏褐变及抗氧化酶系统的影响[J]. 食品与发酵工业, 2026 , 52(13) : 384 -391 . DOI: 10.13995/j.cnki.11-1802/ts.044728

Abstract

The regulatory effects and associated physiological mechanisms of propyl gallate (PG) treatment on postharvest cold-storage browning of ‘Hongyedongtao’ peach fruit were investigated.Peaches were immersed in a 0.05 mmol/L solution of PG, with distilled water treatment used as the control.The fruit was stored at 1 ℃ for 35 days, and samples were collected regularly.The preservative effects of PG were determined by calculation of the browning index and examination of fruit firmness, relative electrolyte leakage, levels of reactive oxygen species (ROS), and antioxidant enzyme activities.The results showed that PG treatment delayed fruit browning, seen in a significant reduction in the browning index, while maintaining fruit firmness.The treatment also significantly reduced H2O2 contents and ·O2- production, slowed the depletion of reduced glutathione, and enhanced the activities of antioxidant enzymes, including superoxide dismutase, peroxidase, catalase, and ascorbate peroxidase.These findings indicate that PG treatment is effective in scavenging ROS and maintaining cell membrane integrity by enhancing both enzymatic and non-enzymatic antioxidant systems, thereby delaying postharvest browning of ‘Hongyedongtao’ peach fruit.

Key words： peach; propyl gallate; cold storage; browning; enzyme activity

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