NO对杨梅采后活性氧代谢和腐烂的影响  

Effects of Nitric Oxide on Active Oxygen Metabolism and Fruit Decay in Postharvest Chinese Bayberry

作　　者：杨虎清[1] 吴峰华[1] 周存山[1] 王允祥[1] 

机构地区：[1]浙江农林大学农业与食品科学学院,临安311300

出　　处：《林业科学》2010年第12期70-74,共5页Scientia Silvae Sinicae

基　　金：浙江省科技支撑和引导计划面上项目(2008C32028);浙江林学院科研发展基金项目(2006FR047)

摘　　要：用0,10,25和50μmol.L-1硝普钠(SNP)浸泡杨梅2 h,在(0±0.5)℃贮藏16天。贮藏期间每隔4天取样测定活性氧产量、相对电导率、MDA含量及相关酶类如SOD,CAT,POD的变化,最后统计腐烂指数。结果显示:25μmol.L-1 SNP释放的NO处理可降低杨梅果实的腐烂率,延缓Vc的降解,抑制贮藏前期可滴定酸的下降和总糖的变化,提高杨梅果实中SOD,CAT,POD保护酶的活性,抑制H2O2,O2—.含量的增加,降低MDA的含量和膜透性的升高,防止膜脂过氧化,延缓果实的衰老。适宜浓度的NO处理可维持杨梅采后活性氧代谢的平衡,从而延缓果实的衰老进程和抑制果实腐烂,保持杨梅良好的贮藏品质。Influences of NO on active oxygen metabolism and relevant quality of Chinese Bayberry（Myrica rubra） fruits were studied to provide scientific basis of NO application in fresh preservation.Fruits of Chinese Bayberry were immersed with 0,10,25,and 50 μmol.L-1 sodium nitroprusside（NO donor） respectively for 2 hours,and then stored for 16 d at（0 ± 0.5）℃.Active oxygen production,relative electric conductivity,MDA content,enzymatic activity of SOD,CAT and POD and decay index were measured thereafter in every 4 days.The results showed that NO from 25 μmol.L-1 SNP significantly decreased the decay of Chinese Bayberry and inhibited the decline of vitamin C,titratable acid,and total sugar compared with the control fruits.NO treatment maintained significantly higher levels of SOD,CAT and POD activities of Chinese Bayberry,and inhibited the increase of H2O2,superoxide radical production,relative electric conductivity and MDA content.This study suggests that NO could maintain the balance of active oxygen metabolism in Chinese Bayberry,and thereby delaying fruit senescence and inhibiting fruit decay.

关 键 词：杨梅 一氧化氮 活性氧代谢 腐烂 生理指标 

分 类 号：S641.2[农业科学—蔬菜学]