茉莉酸甲酯和乙烯利对冷藏鲜切南瓜伤害防御响应的研究  

Research of stress defense response to jasmonic acid methyl ester( Me JA) and ethephon for 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17期322-325,329,共5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：本文以鲜切南瓜为原料,经茉莉酸甲酯(Me JA)和乙烯利处理,于4℃下贮藏,通过分析自由基清除系统中过氧化物酶(POD)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)、抗坏血酸过氧化物酶(APX)等四种工具酶活性以及H2O2含量、多酚氧化酶(PPO)活性的变化,研究Me JA和乙烯利对鲜切南瓜机械伤害胁迫的适应性防御响应。结果表明:Me JA和乙烯利可延缓POD、SOD和APX活性的下降速度,保持CAT活性,同时减少H2O2的积累,显著抑制PPO活性(p<0.05)。茉莉酸甲酯(Me JA)和乙烯利可能通过诱导自由基清除系统工具酶的活性,启动防御反应,乙烯利的作用效果更为显著。Fresh- cut pumpkin was taken as material. Jasmonic acid methyl ester（ Me JA） and ethephon were used as signals to treat fresh- cut pumpkin,and stored at 4 ℃.Free radical scavenging systems tool enzymes including peroxidase（ POD）,catalase（ CAT）,ascrobate peroxidase（ APX）,superoxide dismutase（ SOD）,H2O2 content and polyphenol oxidase（ PPO） activity were analyzed to study mechanical damage stress adaptability of defense response of these two signal molecules on fresh- cut pumpkin.The results showed that POD,SOD and APX activity were reduced by ethephon and Me JA,CAT activity was maintained,the accumulation of H2O2 was reduced and PPO activity was inhibited significantly（P〈0.05） by two treatments. Jasmonic acid methyl ester（ Me JA） and ethephon could start defense response to wounding by inducing activities of free radical scavenging system tool enzymes.The effect of ethephon was more remarkable.

关 键 词：鲜切南瓜 乙烯利 茉莉酸甲酯 防御响应 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]