外源亚精胺脉冲负压渗透对采后菜豆豆粒衰老生理的影响  

Effects of Vacuum Pulse Infiltration of Exogenous Spermidine on Senescence Physiology of Postharvest Common Bean-seed

作　　者：田维娜[1,2] 文一[3] 缪颖[2,4] 李雯妮[2] 姜微波[2] 曹建康[2] 

机构地区：[1]北京大学工学院食品与生物资源工程研究所,北京100871 [2]中国农业大学食品科学与营养工程学院国家果蔬加工工程技术研究中心,北京100083 [3]环境保护部环境规划院,北京100012 [4]北京市工商行政管理局东城分局,北京100007

出　　处：《中国食品学报》2014年第10期75-82,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"863"计划项目(2008AA100803);中国博士后科学基金面上资助(2013M530485)

摘　　要：菜豆在货架期易出现豆粒淀粉化而导致的衰老,品质下降。采用不同浓度(0,0.02,0.2,0.5,1.0 mmol/L)外源亚精胺结合脉冲负压(-20 k Pa)渗透处理菜豆,研究外源亚精胺对菜豆豆粒淀粉含量的影响以及衰老相关的抗氧化酶的影响。试验结果表明,外源亚精胺脉冲负压渗透处理可以延缓菜豆豆粒的软化,抑制淀粉含量及α-淀粉酶活性的上升。贮藏至第8天时,经0.5 mmol/L的外源亚精胺脉冲负压渗透处理的豆粒的淀粉含量和α-淀粉酶活性分别比对照低35%和32%。外源亚精胺脉冲负压渗透处理的豆粒衰老相关的抗氧化酶活性也受到不同程度的抑制,贮藏至第2天和第4天时,经0.5 mmol/L外源亚精胺脉冲负压渗透处理的豆粒的多酚氧化酶和过氧化物酶的活性分别比对照低44%和21%。外源亚精胺结合脉冲负压处理有效地延缓了菜豆豆粒的衰老进程,为防治菜豆豆粒品质劣变提供理论基础和应用依据。Marketing and consumption of common bean（Phaseolus vulgaris L.） is largely limited by the postharvest time of bean-seed because of its senescence and deterioration of quality caused by hardening of the seeds of the vegetable. Exogenous application of spermidine（SPD） at low concentrations on fruits and vegetables can maintain their postharvest quality and retard postharvest senescence during storage. However, there are few reports on induction of exogenous SPD to retard quality deterioration of common bean-seed. Recently, vacuum pulse infiltration is of increasing interest to researchers because of the potential application for preservation of horticultural products. However, the effects of SPD combined with vacuum pulse infiltration on quality of common bean-seed are still unclear and need to be more precisely determined. The object of this study was to investigate the influence of exogenous SPD treatment by vacuum pulse infiltration on postharvest quality and senescence physiology of common bean-seed during shelf-life. Common beans were immersed in diufferent SPD solutions（0, 0.02, 0.2, 0.5 or 1.0 mmol/L） under vacuum（-20 k Pa） for 2 min and then stored at 20 ℃, 80% ~ 85% relative humidity for 8 days, respectively. Then, the hundred-grain weight, firmness,starch content and the activity of α-amylase, polyphenol oxidase（PPO）, peroxidase（POD） and superoxide dismutase（SOD） of the bean-seed were analyzed at different stage of storage. The results indicated that exogenous SPD treatments could significantly inhibit firmness decreasing and prevent the levels of starch increasing as well as the activity of α-amylase. Starch level and the activity of α-amylase in 0.5 mmol/L exogenous SPD treated beans was 35% and 32% lower than those in the control treated with water in the 8th day at storage, respectively. The results also showed that 0.5mmol/L exogenous SPD treatments could significantly inhibit increase in activities of the PPO and POD. The activity of PPO and POD in beans treated by 0

关 键 词：菜豆豆粒 外源亚精胺 脉冲负压 淀粉 抗氧化酶 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]