活性氧在果蔬采后成熟衰老过程中的作用及几种气体处理对其影响的研究进展  

The role of reactive oxygen in harvested fruits and vegetables during maturation and senescence and the influences which handled by several gas treatments

作　　者：王馨[1] 胡文忠[1] 陈晨[1] 李鹤[1] 冯可[1,2] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600 [2]大连理工大学,辽宁大连116024

出　　处：《食品工业科技》2017年第5期375-379,共5页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2016YFD0400903);国家科技支撑计划项目(2012BAD38B05);国家自然科学基金项目(31172009;31340038;31471923);大连市金州新区科技计划项目(2012-A1-049)

摘　　要：果蔬在采后贮藏过程中,机体本身的活性氧平衡体系会逐渐被破坏,使得大量的O-2·、H2O2等在体内积累,最终导致细胞膜的过氧化,蛋白质结构的破坏以及DNA的损伤。近年来,研究者一直致力于调节采后果蔬活性氧代谢的研究。本文综述了活性氧在采后果蔬成熟衰老过程中的作用及一氧化氮(NO)、硫化氢(H2S)、臭氧(O3)和气调包装(MAP)三种气体处理对采后果蔬活性氧代谢过程的影响,以期为未来的研究提供一定的理论参考。After harvest, the body＇ s own active oxygen equilibrium system will gradually be destroyed of fruits and vegetables so that there will be a huge accumulation of O2- , H2O2 , and MDA, which eventually leading to peroxidation of cell membranes, damage of protein structure and DNA. Thus, in recent years, researchers have been working on the research of the reactive oxygen metabolism of postharvest fruits and vegetables.This paper reviewed the role of reactive oxygen in harvested fruits and vegetables during maturation and senescence and the influences which handled by NO,H2S,O3 and MAP after the harvest,in order to provide references for the future research.

关 键 词：采后果蔬 活性氧代谢 气体处理 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]