外源乙烯和茉莉酸甲酯对冷藏鲜切南瓜伤害生理效应的影响  

Effect of exogenous ethylene and methyle jasmonate( Me JA) on the wounding physiological reaction of cold storage fresh- cut pumpkin

作　　者：穆师洋 胡文忠[1] 姜爱丽[1] 闫媛媛[1] 李晓博[1] 白雪[1] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600

出　　处：《食品工业科技》2015年第15期312-315,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2012BAD38B05);国家自然科学基金项目(31340038;31172009;31471923)

摘　　要：为研究外源信号分子乙烯和茉莉酸甲酯(Me JA)对鲜切果蔬伤害生理效应的影响,以鲜切南瓜为实验材料,利用外源乙烯和茉莉酸甲酯处理鲜切南瓜,并于4℃下贮藏,分析测定贮藏期间色差值、失重率、丙二醛(MDA)含量、脂氧合酶(LOX)、苯丙氨酸解氨酶(PAL)活性的变化。结果表明:与对照相比,外源乙烯和Me JA处理可显著保持鲜切南瓜的颜色和重量(p<0.05)。两种处理方式均可抑制贮藏后期MDA含量的增加,抑制膜脂过氧化反应的发生。Me JA和外源乙烯对LOX活性的影响作用一致,外源乙烯对LOX抑制作用更显著(p<0.05)。两种外源信号分子启动了鲜切南瓜的防御反应,降低了机械伤害对组织造成的伤害。To investigate the effect of two exogenous signal molecules--ethylene and methyle jasmonate（MeJA） on the wounding physiological reaction of fresh-cut fruit and vegetables, fresh-cut pumpkin was treated with exogenous ethylene and MeJA respectively,then stored at 4 ℃.Value of chromatism,weight loss, malondialdehyde （MDA） content, lipoxygenase （LOX） activity and phenylalnine ammonialyase （PAL） activity were analyzed. The results indicated that ethylene and MeJA could significantly maintain the color and weight of fresh-cut pumpkin when compared with the controlled （p 〈 0.05）.The two treatment methods could inhibit the increase of MDA content during the later stage of storage and the occurrence of membrane lipid peroxidation. The effect of exogenous ethylene and MeJA on LOX were similar, but the effect of ethylene was more obvious （ p 〈 0.05 ） .The defense reaction of fresh-cut pumpkin was started and the damage of mechanical injury on plant tissue was reduced by two signal molecules.

关 键 词：鲜切南瓜 外源乙烯 茉莉酸甲酯 生理生化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]