青椒果实冷害与活性氧清除酶和脂氧合酶活性变化的关系  

Relationship of chilling injury and the changes in activity of activated oxygen scavenging enzymes and lipoxygenase

作　　者：侯建设[1] 李中华[1] 席玙芳[2] 

机构地区：[1]中国人民解放军海军医学研究所,上海200433 [2]浙江大学生物系统工程与食品科学学院,杭州310029

出　　处：《食品科技》2006年第12期164-168,共5页Food Science and Technology

基　　金：中国人民解放军海军医学研究所青年基金项目(HY271)。

摘　　要：青椒在9℃下冷藏8周,未出现冷害,膜透性变化不大。而在2℃下贮藏1周后即出现冷害症状,超过4周发生严重冷害,膜透性迅速上升。与9℃贮藏青椒相比,2℃贮藏的青椒SOD活性降低,而CAT和APX活性降低更多;POD活性也明显低于9℃贮藏青椒,但7周时骤升至峰值。9℃下青椒的LOX活性变化很小,而2℃下青椒的LOX活性2周时迅速上升,此后保持较高的水平。低温促进了膜脂过氧化产物MDA的积累,使2℃下青椒的MDA含量高于9℃的。可见青椒的冷害与低温下活性氧清除酶,特别是CAT和APX活性的降低以及LOX活性增强,导致活性氧化代谢失调和膜脂过氧化有关。No chilling injury symptom appeared on green pepper fruits and membrane permeability of them changed little during storage at 9℃ for 8 weeks. But the fruits stored at 2℃ had slight chilling injury symptom only after 1week and suffered severe chilling injury when the storage duration surpassed 4weeks with rapid increase in membrane permeability. Compared to pepper fruits at 9℃, SOD activity of fruits at 2℃ was lowered and both CAT and APX activity of them decreased much more than SOD. POD activity of fruits at chilling temperature was much lower than that of fruits at 9℃, but increased abruptly to a climax in 7th week. LOX activity of them changed little during storage at 9℃, but it increased quickly in 2th week, and thereafter kept high level in fruits stored at chilling temperature. Chilling temperature enhanced membrane lipid peroxidation, therefore, the MDA content was higher in fruits stored at 2℃ than at 9℃. It is suggested that chilling injury of green pepper fruits during storage at chilling temperature is related to misbalanced metabolisms of activated oxygen caused by decrease in activated oxygen scavenging enzyme activity, especially the decrease in CAT and APX, and membrane lipid peroxidation resulted from increase in LOX activity and accumulation in activated oxygen.

关 键 词：青椒果实 冷藏 活性氧 脂氧合酶 冷害 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]