哈密瓜果实耐冷性与细胞膜脂肪酸的关系  

Relationship Between Chilling Tolerance and Membrane Fatty Acids of Hami Melon

作　　者：张婷[1,2] 车凤斌[2] 潘俨[2] 刘河疆[3] 饶景萍[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100 [2]新疆农业科学院农产品贮藏加工研究所,乌鲁木齐830091 [3]新疆农业科学院农业质量标准与检测技术研究所,乌鲁木齐830091

出　　处：《园艺学报》2015年第12期2421-2428,共8页Acta Horticulturae Sinica

基　　金：国家科技支撑计划项目(2011BAD27B01)

摘　　要：以新疆哈密瓜（Cucumis melo L.）早熟品种‘西周密25号’、中熟品种‘新密3号’和晚熟品种‘新密11号’的果实为试材,研究3℃（RH 75%~80%）低温贮藏过程中耐冷性与细胞膜脂肪酸的关系。结果表明：‘新密11号’果实耐冷性强于‘西周密25号’和‘新密3号’。3℃贮藏中后期‘新密11号’果实冷害指数、相对膜透性、LOX活性显著低于‘西周密25号’和‘新密3号’;亚油酸（C18︰2）和亚麻酸（C18︰3）的相对含量、脂肪酸不饱和指数（IUFA）和不饱和度（UFA/FA）显著高于‘西周密25号’和‘新密3号’;棕榈酸（C16︰0）和硬脂酸（C18︰0）的相对含量多显著低于‘西周密25号’和‘新密3号’。贮藏49 d,‘新密11号’果实冷害率和失重率较低,好果率较高。哈密瓜果实冷害发生程度与亚油酸（C18︰2）和亚麻酸（C18︰3）相对含量分别呈显著负相关关系（r=﹣0.851＊和r=﹣0.780＊）。Hami melon（Cucumis melo L.）of 3 cultivars（early-ripening type‘Xizhoumi 25＇,mid-ripening type‘Xinmi 3＇and late-ripening type‘Xinmi 11＇）were studied the relationship between chilling tolerance and membrance fatty acids during storage at 3 ℃with 75%–80% RH. The results showed that chilling tolerance of‘Xinmi 11＇fruits were stronger than‘Xizhoumi 25＇and‘Xinmi 3＇. The chilling injury index,relative membrane permeability,LOX activity of‘Xinmi 11＇fruits were significantly lower than‘Xizhoumi 25＇and‘Xinmi 3＇. The relative contents of linoleic acid（C18︰2）and linolenic acid（ C18 ︰ 3） of‘Xinmi 11＇fruits were significantly higher than‘Xizhoumi 25＇ and‘Xinmi 3＇during storage at 3 ℃,and the index of unsaturated fatty acids（IUFA）and unsaturated degree of fatty acids（UFA/FA）were higher correspondingly. But the relative contents of palmitic acid（C16︰0）and stearic acid（C18︰0）were lower. The chilling injury incidence,weight loss of ‘Xinmi 11＇fruits were significantly lower than‘Xizhoumi 25＇and‘Xinmi 3＇after 49 days storage. There was a negative correlation between chilling injury and relative content of linoleic acid（C18︰2）and linolenic acid（C18︰3）of Hami melon（r =–0.851＊ and r =–0.780＊）.

关 键 词：哈密瓜 低温 耐冷性 脂氧合酶 脂肪酸 

分 类 号：S652.1[农业科学—果树学]