桃新品系‘保佳俊’果肉抗褐化生理机制研究  

Physiological Mechanism of Reduced Browning Susceptibility in the New Peach Cultivar ‘Baojiajun'

作　　者：张佳俊[1] 曹洪波[1] 贾浩[1] 李丹[1] 陈海江[1] 

机构地区：[1]河北农业大学园艺学院,河北保定071000

出　　处：《食品科学》2015年第18期247-251,共5页Food Science

基　　金：国家现代农业产业技术体系建设专项(CARS-31-3-02)

摘　　要：为研究‘保佳俊’果实抗褐化特性,选用‘保佳俊’及与其成熟期相近的8个白肉桃品种(‘霞晖6号’、‘大久保’、‘保佳红’、‘京玉’、‘阿部白桃’、‘大团蜜露’、‘红岗山’、‘燕红’),研究其果肉褐化度及与果肉褐变相关的生理生化指标。结果表明:供试品种中‘霞晖6号’褐变度最高,‘保佳俊’褐变度显著低于其他品种。抗褐变的‘保佳俊’与不抗褐变的‘霞晖6号’、中度褐变的‘大久保’相比果实中总酚、类黄酮、丙二醛含量较低,并具有较低水平的多酚氧化酶(PPO)、苯丙氨酸解氨酶(PAL)活性,具有较高水平的过氧化物酶(POD)、超氧化物歧化酶和过氧化氢酶活性。通过不同品种果实褐变度与相关指标的相关性分析表明,总酚含量、PPO、PAL活性与褐变度呈极显著正相关(P<0.01),类黄酮、丙二醛含量以及POD活性与褐变度呈显著正相关(P<0.05)。In order to identify the mechanism of reduced browning susceptibility in the new variety ‘Baojiajun＇, the fruits of ‘Baojiajun＇ and 8 white-fleshed peach varieties（‘Xiahui 6＇, ‘Okubo＇, ‘Baojiahong＇, ‘Jingyu＇, ‘Abehakuto＇, ‘Datuan Mi Lu＇, ‘Honggangshan＇, and ‘Yanhong＇） harvested at similar maturity were analyzed with regard to browning traits and related biochemical characteristics. The results demonstrated that the browning degree of ‘Xiahui 6＇ peaches was the highest, and ‘Baojiajun＇ peaches exhibited the lowest browning degree among all the varieties tested. Compared with ‘Okubo＇ and ‘Xia Hui 6＇, ‘Baojiajun＇ contained lower levels of total phenol, flavonoids, and malondialdehyde（MDA） as well as lower activities of polyphenol oxidase（PPO） and phenylalanine ammonia-lyase（PAL）. In contrast, the activities of peroxidase（POD）, superoxide dismutase（SOD）, and catalase（CAT） were higher in ‘Baojiajun＇. The correlation analysis of different peach varieties between browning degrees and biochemical characteristics showed that the browning degree displayed a highly significantly positive correlation with the activities of PPO and PAL（P〈0.01） and a significantly positive correlation with the contents flavonoids and MDA as well as the activities of POD（P〈0.05）.

关 键 词：桃 果肉褐化 生理指标 

分 类 号：S662.1[农业科学—果树学]