热空气处理诱导冷藏橄榄果实抗冷性及其与膜脂代谢的关系  

Hot-Air Treatment Induced Chilling Tolerance of Cold-Stored Chinese Olive Fruits and Its Relation to the Metabolism of Membrane Lipids

作　　者：孔祥佳[1,2] 林河通[1,3] 郑俊峰[1] 林艺芬[1,3] 陈艺晖[1,3] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建中医药大学药学院,福州350108 [3]福建农林大学农产品产后技术研究所,福州350002

出　　处：《中国农业科学》2012年第4期752-760,共9页Scientia Agricultura Sinica

基　　金：国家科技支撑计划专项(2007BAD07B06);福建省自然科学基金项目(C94015);福建省教育厅科技项目(JA02208);福建省高等学校新世纪优秀人才支持计划(闽教科〔2007〕20号)

摘　　要：【目的】研究热空气处理对冷藏橄榄果实抗冷性的影响及其与脂氧合酶(LOX)活性和膜脂脂肪酸组分变化的关系。【方法】采后‘檀香’橄榄[Canarium album(Lour.)Raeusch cv.Tanxiang]果实38℃热空气处理30 min,采用0.015 mm厚的聚乙烯薄膜袋密封包装,在(2±1)℃下贮藏。贮藏期间定期测定橄榄果实冷害指数和细胞膜透性,果皮LOX活性和膜脂脂肪酸组分。【结果】与对照果实比,38℃热空气处理30 min降低冷藏橄榄果实冷害指数、细胞膜透性和果皮LOX活性,提高果皮棕榈油酸(C16:1)、亚油酸(C18:2)和亚麻酸(C18:3)等不饱和脂肪酸相对含量,降低肉豆蔻酸(C14:0)、棕榈酸(C16:0)和硬脂酸(C18:0)等饱和脂肪酸相对含量,抑制果皮脂肪酸不饱和指数和脂肪酸不饱和度下降。【结论】热空气处理通过降低冷藏橄榄果实果皮LOX活性而减少膜脂不饱和脂肪酸的降解,维持较高的膜脂脂肪酸不饱和程度,从而增强橄榄果实抗冷性、减轻冷藏橄榄果实冷害的发生。【Objective】 The effects of hot-air treatment on chilling tolerance of cold-stored Chinese olive fruits in relation to the changes of lipoxygenas（LOX） activity and fatty acid constituents of membrane lipids were investigated.【Method】 The harvested ＇Tanxiang＇ Chinese olive [Canarium album（Lour.） Raeusch cv.Tanxiang] fruits were pre-treated with hot-air at 38℃ for 30 minutes and then packed into sealed polyethylene bags（0.015 mm thickness） and stored at（2±1）℃.Chilling injury index and cellular membrane permeability of fruit,LOX activity and fatty acid constituents of membrane lipids in pericarp of Chinese olive fruits during cold storage were determined.【Result】As compared to the control fruit,there were lower fruit chilling injury index,cellular membrane permeability and pericarp LOX activity in cold-stored Chinese olive fruits pre-treated with hot-air at 38℃ for 30 minutes.The contents of unsaturated fatty acids in pericarp,such as palmitoleic acid（C16：1）,linoleic acid（C18：2） and linolenic acid（C18：3） increased,while the contents of saturated fatty acids in pericarp,such as myristic acid（C14：0）,palmitic acid（C16：0） and stearic acid（C18：0） decreased,and index of unsaturated fatty acids（IUFA） and unsaturated degree of fatty acids in pericarp increased.【Conclusion】It is suggested that the enhancement of chilling tolerance and the alleviation of chilling injury in cold-stored Chinese olive fruits by hot-air treatment may be due to the decrease of LOX activity in pericarp,which may reduce the degradation of unsaturated fatty acids of membrane lipids and maintain higher unsaturated degree of fatty acids.

关 键 词：橄榄 冷害 抗冷性 脂氧合酶 脂肪酸 热空气处理 

分 类 号：S667.5[农业科学—果树学]