丁香酚熏蒸对青茄采后冷害和脯氨酸代谢的影响  

Effect of Eugenol Fumigation on Chilling Injury and Proline Metabolism in Green Eggplant

作　　者：黄琦辉 蔺凯丽 黄琦 姜天甲 郑小林 HUANG Qihui;LIN Kaili;HUANG Qi;JIANG Tianjia;ZHENG Xiaolin(Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research of Zhejiang Province/ College of Food Science and Bioteehnology, Zhejiang Gongshang University,Hangzhou, Zhejiang 310018)

机构地区：[1]浙江工商大学食品与生物工程学院/浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州310018

出　　处：《核农学报》2018年第5期907-915,共9页Journal of Nuclear Agricultural Sciences

基　　金：浙江省自然科学基金资助项目(LY15C200002);食品科学与工程浙江省重中之重一级学科资助项目(2017SIAR212)

摘　　要：为探究丁香酚熏蒸处理对青茄果实的冷害调控效果,本试验研究了4℃条件下不同浓度丁香酚处理对青茄采后冷害生理品质和脯氨酸代谢的影响。结果表明,25μL·L-1丁香酚处理可显著延缓青茄果实冷害的发生,降低冷害(CI)指数和失重率,抑制丙二醛(MDA)含量的上升,保持较高的可溶性糖、总酚含量。此外,丁香酚处理还提高了脯氨酸合成关键酶Δ1-吡咯琳-5-羧酸合成酶(P5CS)和鸟氨酸转氨酶(OAT)活性,降低了脯氨酸降解关键酶脯氨酸脱氢酶(PDH)活性,从而维持了较高的脯氨酸含量,提高了青茄果实的低温耐受性。丁香酚熏蒸处理对青茄采后冷害的调控具有潜在的应用前景。In order to investigate the effects of eugenol fumigation on chilling injury of green eggplant fruit,changes in physiological quality and proline metabolism were measured during storage at 4℃. The results indicated that fumigation with 25 μL·L-1 of eugenol remarkably enhanced chilling tolerance of green eggplant fruit through alleviating CI index,weight loss and malondialdehyde（ MDA） content,and increasing the content of soluble sugars and total phenolics.Moreover,eugenol treatment significantly promoted proline accumulation and enhanced the low temperature tolerance by increasing the activity of associated enzymes like in △1-pyrroline-5-carboxylate synthetase（ P5 CS） and ornithine aminotransferase（ OAT）,and decreasing the activity of proline dehydrogenase（ PDH）. The results suggested that eugenol might be a promising candidate for alleviating CI in green eggplant fruit.

关 键 词：丁香酚 熏蒸 青茄 冷害 脯氨酸代谢 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]