水杨酸结合拮抗酵母菌处理对冷藏草莓果实的抗性影响  

Effect of Antagonistic Yeast in Combination with Salicylic Acid on Chilling Resistance of Strawberry Fruits during Cold Storage

作　　者：秦晓杰[1] 肖红梅[1] 罗凯[1] 王晓霞[1] 杨蓉[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2013年第18期290-294,共5页Food Science

基　　金：江苏省科技计划项目(BE2010385)

摘　　要：研究水杨酸与葡萄有孢汉逊酵母结合使用对草莓果实冷藏期间的抗性影响。将草莓果实分组，分别进行喷洒100gg／mL水杨酸（sA）与1×10^9CFU／mL拮抗酵母菌悬液、单独1×10^8CFU／mL拮抗酵母菌悬液、无菌水为对照，置于（2±1）℃、相对湿度90％-95％冷藏条件下贮藏，定期测定相关酶指标。结果显示：单独拮抗酵母菌处理与结合SA处理均能降低引起果实膜脂过氧化产物丙二醛（MDA）含量的积累，提高过氧化物酶（POD）、过氧化氢酶（CAT）、超氧化物歧化酶（SOD）、抗坏血酸氧化物酶（APX）、苯丙氨酸解氨酶（PAL）和β-I，3-葡聚糖酶等活性氧防御酶系的活性，延缓果实衰老。葡萄有孢汉逊酵母具有作为拮抗菌发展的潜力，且与SA结合处理的效果显著优于单独拮抗菌处理。The influence of Hanseniaspora uvarum in combination with salicylic acid on the chilling resistance of strawberry fruits under cold storage was studied. Strawberry fruits were divided into three groups which were sprayed with 1 X 108 CFU/mL antagonistic yeast suspension alone or in combination with 100 μg/mL salicylic acid and sterile water as a control, respectively. The samples were stored at （2 ___ 1） and 90%-95% RH. The activities of resistance-related enzymes were measured at regular intervals. The results showed that the yeast H. uvarum alone or in combination with SA decreased the content of MDA and induced the activities of peroxidase （POD）, phenylalanine ammonia lyase （PAL）, ascorbate peroxidase （APX）, catalase （CAT）, polyphenol oxidase （PPO）, superoxide dismutase （SOD） and β-l,3-glucanase. The group treated with H. uvarum ＋ SA had significant higher POD, PPO, SOD, CAT, APX, PAL, β-l,3-glucanase activities than the group treated with H. uvarum alone and CK. The combination of antagonistic yeast and SA may provide an effective strategy to reduce postharvest decay of strawberry fruits.

关 键 词：葡萄有孢汉逊酵母 水杨酸 草莓 酶活 抗性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]